Tuesday, December 20, 2011

Easy Eggplant Parmesan

I am not sue if my taste buds have started to change but I am developing more of a savory taste bud! Dont get me wrong, I will always have that sweet tooth, but I have been craving some classic dishes like lasagna, meatballs etc. So this dish is a bit of that lasagna feeling minus the pasta! Its so easy and so enjoyable!!!

  • 1 large purple eggplant
  • 1/4 cup of olive oil
  • 1/2 cup of Parmigiana Reggiano grated
  • 6 slices of Part skim Mozzarella Cheese
  • 1/4 cup of freshly chopped basil
  • 1 jar of tomato basil pasta sauce (any sauce will do)
Preheat oven to 400

Trim the the ends of eggplant and discard. Cut the eggplant into 1/4" thick slices, and lightly brush with olive oil on both sides. Place on a cookie sheet, and bake for 10 minutes, then flip and bake again for another 10 minutes

Spread 1/4 cup of the pasta sauce on the bottom of a 8" square glass baking dish

Layer eggplant, mozzarella, basil, parmigiana(save some for the top layer) and repeat layers once more

Pour the balance of the sauce over top and add the remaining parmigiana and sprinkle a little fresh basil on top.

Bake in the oven for about 20 minutes.

Serve and ENJOY!!!


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