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Eggplant Parmesan Recipe

Eggplant Parmesan

Ingredient List

1 eggplant
2 Roma tomatoes, sliced
1/4 cup Parmesan cheese
2 T Extra Virgin olive oil (or more if needed)
Dash of salt and pepper
2 tsp oregano
2 cups tomato sauce (see below)


Pre-heat oven to 350°. Cut the stems and navels off the eggplants and cut them crosswise into rounds ½ inch thick.  Sprinkle each slice with salt.  Set aside for 30 minutes. Rinse well and pat dry with towel.

Place in a 9 X 13 glass-baking dish and sprinkle with olive oil. Slice tomatoes crosswise and place one piece on each eggplant slice. Next, pour tomato sauce over top of eggplant and tomatoes. Top with cheese.  Bake for 30-35 minutes uncovered until golden brown.

Serves 4 (One serving = 3 slices eggplant)

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