"Italian" Eggplant Parmesan Recipe

Name: "Italian" Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cut in 1/2-inch slices (unpeeled); 8 oz. tomato sauce; 1 large onion, diced; 1 bell pepper, seeded and diced; 1 lb. fresh mushrooms, sliced; 2 cloves garlic, crushed; 2 tsp. fresh basil; 2 tsp. fresh oregano; 3 oz. shredded Mozzarella; 2 Tbsp. grated Parmesan cheese (fresh); olive oil cooking spray

Servings: persons

1 small eggplant, cut in 1/2-inch slices (unpeeled)
8 oz. tomato sauce
1 large onion, diced
1 bell pepper, seeded and diced
1 lb. fresh mushrooms, sliced
2 cloves garlic, crushed
2 tsp. fresh basil
2 tsp. fresh oregano
3 oz. shredded Mozzarella
2 Tbsp. grated Parmesan cheese (fresh)
olive oil cooking spray

1
Spray eggplant slices lightly with olive oil cooking spray and place on nonstick baking sheet.
2
Bake 10 to 15 minutes at 400u00b0. Combine sauce, onion, pepper, mushrooms and seasonings.
3
Mix well. In a casserole dish, place 1/2 of eggplant slices.
4
Pour half of tomato mixture over eggplant slices.
5
Sprinkle with 1/2 of cheese mixture.
6
Repeat these layers.
7
Bake at 350u00b0, uncovered, 45 minutes.

158

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 small eggplant, cut in 1/2-inch slices (unpeeled), 8 oz. tomato sauce, 1 large onion, diced, 1 bell pepper, seeded and diced, and more.

Yes, "Italian" 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.

"Italian" Eggplant Parmesan

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