Ingredients
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2 1/2
-
1
-
4
-
1/2
-
-
-
-
-
-
-
-
-
-
-
Directions
Eggplant Aubergine Parmesan Easy!, I’m the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself., The eggplant Parmesan turned out great!!! I really enjoyed it and it tasted like what my mom used to make. The preparation was easy. I can prepare it every week. :- I read that the smaller eggplants were less bitter. Those small one weren’t at all bitter. I don’t recall the large one being bitter. The smaller ones are harder to peel if you have poor had function. I going to try the large ones next.
I have learned from this that when I search for a recipe put the words simple or easy before what I’m searching and then I find easier recipe.
timoo7, Finally! After countless tries of cooking eggplant I finally came out on top. I totally agree with another reviewer that breading is overrated. used fresh mozzarella and pecorino romano and it was to die for! Cheesy tomatoey goodness. Thank you for helping me overcome one of my top culinary challenges.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Spray or Lightly Oil a 9 X 13-Inch Pan. |
|
3
Done
|
Spread 1/2 C Sauce in Pan. |
|
4
Done
|
Peel Eggplant and Slice 1/2" Thick. |
|
5
Done
|
Arrange 1/2 the Slices in the Baking Pan. |
|
6
Done
|
Top With 1/2 C Sauce, 1/2 the Mozzarella, the Remainder of the Eggplant Slices, and the Remainder of the Sauce. |
|
7
Done
|
Cover With Aluminum Foil and Bake 45 to 55 Minutes. |
|
8
Done
|
Top With the Remainder of the Mozzarella and the Parmesan and Return to Oven, Uncovered, Under the Broiler, Until the Cheese Is Lightly Browned and Bubbly. |
