Easy Eggplant Parmesan

Need a gluten free, lacto ovo vegetarian, and primal main course? Easy Eggplant Parmesan could be a great recipe to try. This recipe makes 4 servings with 289 calories, 21g of protein, and 12g of fat each. For $2.63 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up olive oil, onion, style cheese, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 80%. Users who liked this recipe also liked Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the eggplant on a baking sheet and brush with olive oil. Place under the broiler until soft. Remove and allow to cool. Meanwhile, heat the sauce in a small saucepan. Heat the remaining oil and cook the onion for 5 minutes. Then add the garlic and cook for an additional minute. Add the onion and garlic to the sauce. Arrange the eggplant across the bottom of a 8 x 6 baking dish and then scatter cheese on top. Repeat layers until you run out of eggplant. Finish off with sauce, basil and remaining cheese. Bake for 40 minutes and 375. Optional: If you prefer you can fry the eggplant in a bit of olive oil. Then, soak up oil on a paper towel.

 

Step by step:

1. Put the eggplant on a baking sheet and brush with olive oil.

2. Place under the broiler until soft.

3. Remove and allow to cool.

4. Meanwhile, heat the sauce in a small saucepan.

5. Heat the remaining oil and cook the onion for 5 minutes. Then add the garlic and cook for an additional minute.

6. Add the onion and garlic to the sauce.

7. Arrange the eggplant across the bottom of a 8 x 6 baking dish and then scatter cheese on top. Repeat layers until you run out of eggplant. Finish off with sauce, basil and remaining cheese.

8. Bake for 40 minutes and 37

9. Optional: If you prefer you can fry the eggplant in a bit of olive oil. Then, soak up oil on a paper towel.

Nutrition Information:

covered percent of daily need