Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 small eggplant, peeled and cut into 1/4-inch slices; 1 Tbsp minced fresh basil or 1 teaspoon dried basil; 1 garlic clove, minced; 2 Tbsps olive oil; 1 Tbsp grated Parmesan cheese; 118 milliliters shredded mozzarella cheese; 1 medium tomato, thinly sliced

The recipe Eggplant Parmesan is ready in around 55 minutes and is definitely a tremendous gluten free and primal option for lovers of Mediterranean food. One portion of this dish contains around 10g of protein, 21g of fat, and a total of 288 calories. This recipe serves 2. A mixture of mozzarella cheese, olive oil, tomato, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine oil and garlic; brush over both sides of eggplant slices.

Ingredients you will need

Eggplant

Garlic

Cooking Oil

Place on a greased baking sheet.

Equipment you will use

Baking Sheet

Bake at 425° for 15 minutes; turn.

Equipment you will use

Oven

Bake 5 minutes longer or until golden brown. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Place half of the eggplant in a greased 1-qt. baking dish.

Ingredients you will need

Eggplant

Equipment you will use

Baking Pan

Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan.

Ingredients you will need

Parmesan

Tomato Slices

Basil

Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted.

Ingredients you will need

Mozzarella