Eggplant (Aubergine) Parmesan Recipe

Name: Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices; 2 tablespoons olive oil; 1 small onion, minced; 2 garlic cloves, minced; 28 ounces crushed tomatoes; 2 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh basil leaf; 1 teaspoon minced fresh oregano leaves (1/2 tsp dried); salt & freshly ground black pepper; ½ cup freshly grated parmesan cheese; 1 cup shredded mozzarella cheese

Servings: persons

1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices
2 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
28 ounces crushed tomatoes
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh basil leaf
1 teaspoon minced fresh oregano leaves (1/2 tsp dried)
salt & freshly ground black pepper
½ cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese

1
Preheat oven to 375.
2
Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes).
3
Remove from oven and set aside.
4
Heat the oil in a large skillet over medium heat.
5
Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes).
6
Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes.
7
Remove from heat.
8
Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish.
9
Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella.
10
Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
11
Bake until hot and bubbly (~40 minutes).
12
Let sit for 10 minutes before serving.

329

kcal

Calories

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.

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

You need 11 ingredients. The key ingredients include: 1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices, 2 tablespoons olive oil, 1 small onion, minced, 2 garlic cloves, minced, and more.

Yes, Eggplant (Aubergine) 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.

Eggplant (Aubergine) Parmesan

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