Eggplant Parmesan

Eggplant Parmesan

I don't know why I decided to make this, because Eggplant Parmesan always tastes too oily and cheesy at restaurants. I didn't deep fry anything (less oil) and I didn't overdo it with the cheese (less cheese). This was a really simple dish that looked like it took a long time to make.

Ingredients:

  • 1 giant eggplant (I only used 4 thick slices from it)
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • Tomato Basil marinara sauce
  • 1 tsp dried basil leaves
  • 1 egg
  • 2-3 fresh basil leaves
  • Bread crumbs
  • Salt
  • Pepper
  • Olive oil

Prep:

Preheat oven to 375 degrees. Season eggplant slices with olive oil, salt, and pepper. Brush egg wash on eggplant slices and coat both sides in bread crumbs. Bake for 8-10 minutes per side. Pour marinara sauce into a baking dish. Place eggplant slices in sauce, and layer each slice with mozzarella, parmesan, and dried basil. Bake for an additional 10-15 minutes or until cheese is fully melted. Spoon some of the marinara from the baking dish onto a serving plate. Stack eggplant slices on sauce bed - largest on the bottom and smallest on top. Garnish with fresh basil. I ate this as-is, but you can serve it with pasta too.