Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1 cup elbow macaroni; 3 to 6 garlic cloves, minced; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil, or 1 tablespoon chopped fresh; Sea salt and freshly ground black pepper; 8 to 12 ounces prepared marinara sauce; 1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups); 8 to 10 ounces mozzarella and/or provolone cheeses, shredded or sliced; 4 or 5 cremini mushrooms, sliced; Spinach, artichoke hearts, black olives, or other veggies, optional; Grated Parmesan cheese, optional; Bread crumbs, optional

Servings: persons

Olive oil spray
1 cup elbow macaroni
3 to 6 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil, or 1 tablespoon chopped fresh
Sea salt and freshly ground black pepper
8 to 12 ounces prepared marinara sauce
1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
8 to 10 ounces mozzarella and/or provolone cheeses, shredded or sliced
4 or 5 cremini mushrooms, sliced
Spinach, artichoke hearts, black olives, or other veggies, optional
Grated Parmesan cheese, optional
Bread crumbs, optional

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Place the pasta in the pot and add 1/3 cup water.
4
Stir to coat the noodles and spread them in an even layer.
5
Mix the garlic, oregano, basil, and salt and pepper into the jar of marinara sauce.
6
Layer about half the eggplant in the pot and cover it in marinara sauce.
7
Next distribute a light blanket of cheese (about half) over the sauce.
8
Add a layer of the mushrooms and other veggies such as artichoke hearts and olives, if desired.
9
Repeat, beginning with the eggplant layer, until the pot is full.
10
Sprinkle with Parmesan and/or bread crumbs, if desired.
11
Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 442
14
Protein: 27g
15
Carbohydrates: 21g
16
Fat: 28g
17
Cholesterol: 10mg
18
Sodium: 1143mg
19
Fiber: 3mg

698

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 13 ingredients. The key ingredients include: Olive oil spray, 1 cup elbow macaroni, 3 to 6 garlic cloves, minced, 1/4 teaspoon dried oregano, and more.

Yes, 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.

Eggplant Parmesan

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