Easy Eggplant Parmesan Recipe

Name: Easy Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds; 3 1/4 teaspoons salt; 2 1lb cans crushed tomatoes; 1 1/2 cups plus 3 tablespoons olive oil; 6 large garlic cloves, finely chopped; 20 fresh basil leaves, torn in half; 3/4 teaspoon black pepper; 1/4 teaspoon dried hot red pepper flakes; 1 teaspoon each of dried basil, oregano, parsley; 4 oz finely grated Parmigiano-Reggiano (2/3 cup); 1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Servings: persons

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
2 1lb cans crushed tomatoes
1 1/2 cups plus 3 tablespoons olive oil
6 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 teaspoon each of dried basil, oregano, parsley
4 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

1
Toss eggplant with 2 teaspoons salt in colander set over a bowl, then let drain 30 minutes. Quickly rinse salt off.
2
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and dried spices. Saute, stirring, until golden, about 30 seconds. Add crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
3
Put oven rack in middle position and preheat oven to 375u00b0F.
4
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) sprinkle a thin layer of Parmigiano-Reggiano, one third of mozzarella, and one third basil leaves. Continue layering with remaining eggplant, sauce, basil leaves, Parmigiano-Reggiano, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
5
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

1568

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, 3 1/4 teaspoons salt, 2 1lb cans crushed tomatoes, 1 1/2 cups plus 3 tablespoons olive oil, and more.

Yes, Easy Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Eggplant Parmesan

How did you like this recipe?

Frequently Asked Questions