Easy Eggplant Parmesan
Featured Pinch Tips Video
- eggplants, large and sliced into 1/4-inch slices
- olive oil, extra virgin
- 3 Tbsp
- oregano, dried
- salt and pepper
- 1 lb
- tomatoes, chopped
- 4 large clove
- garlic, minced
- 6 oz
- mozzarella cheese, grated or shredded
- parmesan cheese, grated
- if you prefer a milder garlic taste in your dishes, try roasted garlic or microwaving the minced garlic in a little extra virgin olive oil for about a minute, then add to your recipe.
1Brush the eggplant with olive oil and sprinkle with oregano; salt and pepper to taste.
2Place on a baking sheet in a single layer and place about 6-inches under a hot broiler. Broil on one side until brown and tender. (if brown before tender, you can flip them over, but it's not necessary). Repeat until all eggplant it browned.
3Preheat oven to 400F.
4Lightly grease a 13x9 casserole/baking dish with ollive oil.
5Spread just enough tomatoes to cover the bottom of the pan lightly.
6Add a single layer of eggplant, then top with a light layer of tomatoes.
7Sprinkle with garlic, oregano, salt and pepper, mozzarella cheese and parmesan cheese (in that order). Continue layering until you end with parmesan cheese on top.
8Cover and bake for about 30 minutes or until hot and bubbly.
9OPTIONAL - Uncover and bake about 5 more minutes to brown cheese more if desired.
10Serve immediately or allow to cool until room temperature before serving.