Italian Eggplant Recipe

Name: Italian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil-flavored cooking spray; 1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound); Freshly ground black pepper; 1 1/2 cups canned whole tomatoes, chopped; 1 tablespoon minced onion; 2 teaspoons dried basil; 3 garlic cloves, minced; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 2 tablespoons minced fresh parsley; 1 tablespoon grated Parmesan cheese

Servings: persons

1
Preheat broiler.
2
Coat a jelly roll pan with cooking spray. Arrange eggplant in pan in a layer; coat with cooking spray. Broil 6 to 7 minutes, or until lightly browned. Turn and lightly coat with cooking spray; season with pepper. Broil an additional 6 to 7 minutes, or until lightly browned.
3
Combine tomato and next 3 ingredients in a bowl.
4
Arrange eggplant in an 11 x 7-inch baking dish coated with cooking spray. Top eggplant with mozzarella cheese and tomato mixture. Reduce oven temperature to 375u00b0. Bake, uncovered, 12 to 15 minutes, or until cheese melts. Sprinkle parsley and Parmesan over eggplant mixture. Serve immediately.
5
carbo rating: 7

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Olive oil-flavored cooking spray, 1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound), Freshly ground black pepper, 1 1/2 cups canned whole tomatoes, chopped, and more.

Yes, Italian Eggplant 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.

That's it — enjoy your meal!

Italian Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions