Recipe by Dollface
"Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!"
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eggplant, peeled and cut into 1/2-inch slices
salt, or as needed
Italian-style bread crumbs
grated Parmesan cheese
1 (28 ounce) jar
garlic-and-tomato pasta sauce
1 (16 ounce) package
shredded mozzarella cheese, or as needed
I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.
so salty.... will try again some other recipe..
What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What drew me to this recipe is, the eggplant is baked and not fried. My husband and I don't care for fried foods. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. The pan was pretty full, and i was afraid it wouldn't be cooked enough, so I put it in the oven for 50 mins. It was perfect. My husband loved it. I made a salad and served Italian bread with it. We have enough eggplant for leftovers tomorrow night. Thanks so much for such a great and easy recipe. This will be a keeper in my home.
I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe, so I only had one layer, but it was perfect. We are not huge red sauce fans, so we went light on it and two of my kids ate it. And I thoroughly enjoyed it.
I've made this twice. I love the method of baking rather than frying the eggplant. It's quick, simple, much less messy than frying the eggplant first, and delicious.
Baking the eggplant meant it was crispy but did not suck up the oil as it had when I tried a different recipe which called for frying. It turned out actually better than some restaurant versions. Using a bought ragu sauce certainly makes it quick and easy to prepare. This will be a frequent dinner in this house! Thank you.
Nice, easy and quick to prepare. Very tasty. Served it over bow tie pasta. 35 minutes was a bit long - will try 28 next time.
Just awesome! Liked baking the eggplant versus pan frying. Original recipe says 5 minutes per side and it takes at least 8-10 minutes per. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Parmesan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
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