Easy Eggplant Parmesan

Easy Eggplant Parmesan

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Rainn Thomas


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!!


★★★★★ 1 vote



  • 2
    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.

How to Make Easy Eggplant Parmesan


  1. Brush the eggplant with olive oil and sprinkle with oregano; salt and pepper to taste.
  2. Place 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.
  3. Preheat oven to 400F.
  4. Lightly grease a 13x9 casserole/baking dish with ollive oil.
  5. Spread just enough tomatoes to cover the bottom of the pan lightly.
  6. Add a single layer of eggplant, then top with a light layer of tomatoes.
  7. Sprinkle with garlic, oregano, salt and pepper, mozzarella cheese and parmesan cheese (in that order). Continue layering until you end with parmesan cheese on top.
  8. Cover and bake for about 30 minutes or until hot and bubbly.
  9. OPTIONAL - Uncover and bake about 5 more minutes to brown cheese more if desired.
  10. Serve immediately or allow to cool until room temperature before serving.

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About Easy Eggplant Parmesan

Course/Dish: Other Main Dishes

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