Eggplant Parmesan Individual Recipe

Name: Eggplant Parmesan Individual
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. eggplant; salt; 1 crushed clove garlic; 1/4 c. olive oil; fresh tomato sauce; 1 Tbsp. olive oil; 2 cloves garlic, finely chopped; 2 Tbsp. tomato paste; 1 tsp. salt; 1 c. fresh basil; 2 c. shredded Mozzarella (6 oz.); 1/4 c. Parmesan cheese

Servings: persons

2 1/2 lb. eggplant
salt
1 crushed clove garlic
1/4 c. olive oil
fresh tomato sauce
1 Tbsp. olive oil
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 tsp. salt
1 c. fresh basil
2 c. shredded Mozzarella (6 oz.)
1/4 c. Parmesan cheese

1
Trim eggplant; cut in 1/4-inch thick rounds.
2
Layer slices in colander; set over bowl and sprinkle each layer lightly with salt. Let drain one hour.
3
Cook garlic in small saucepan in oil over medium heat until golden brown (1 minute).
4
Remove garlic. Preheat oven to 450u00b0.
5
Coat 2 jelly roll pans with cooking spray. Place eggplant slices in a single layer.
6
Brush with garlic oil. Bake for 15 minutes, until lightly brown and tender.

691

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 12 ingredients. The key ingredients include: 2 1/2 lb. eggplant, salt, 1 crushed clove garlic, 1/4 c. olive oil, and more.

Yes, Eggplant Parmesan Individual 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 Individual

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