easy eggplant parmesan
(1 rating)
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I love this recipe because i love eggplant parmesan, but hate the hassle of making it. Another one of my mother's great recipes handed down to me. Enjoy!!
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(1 rating)
yield
4 serving(s)
Ingredients For easy eggplant parmesan
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2eggplants, large and sliced into 1/4-inch slices
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olive oil, extra virgin
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3 Tbsporegano, dried
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salt and pepper
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1 lbtomatoes, chopped
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4 large clovegarlic, minced
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6 ozmozzarella cheese, grated or shredded
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parmesan cheese, grated
- COOKING TIP
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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.
How To Make easy eggplant parmesan
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1Brush the eggplant with olive oil and sprinkle with oregano; salt and pepper to taste.
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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.
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3Preheat oven to 400F.
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4Lightly grease a 13x9 casserole/baking dish with ollive oil.
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5Spread just enough tomatoes to cover the bottom of the pan lightly.
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6Add a single layer of eggplant, then top with a light layer of tomatoes.
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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.
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8Cover and bake for about 30 minutes or until hot and bubbly.
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9OPTIONAL - Uncover and bake about 5 more minutes to brown cheese more if desired.
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10Serve immediately or allow to cool until room temperature before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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