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Baked Eggplant Parmigiana

My un breaded, un fried eggplant parmigiana is still loaded with lots of great flavors. Now I’m not saying I don’t love a good breaded and fried eggplant, because I do. This version is lighter and perfect for a weeknights dinner when we don’t have time for frying process.

 

You’ll need:

  • 1-large eggplant cut into 1” rings
  • grated Parmesan cheese
  • 1-28 oz can whole plum tomatoes rough crushed with your hands so it is chunky
  • salt
  • black pepper
  • 1/2-lb of mozzarella you shred
  • olive oil
  • 4-garlic cloves minced
  • fresh basil
  • 1/2-tsp dry oregano

 

Directions:

  1. Put 1/2-cup of olive oil in a small bowl and add the minced garlic, 1/2-tsp salt, oregano, 1/4-tsp pepper and let this sit for 30 minutes.
  2. Preheat your oven to 400 degrees.
  3. Drizzle olive oil in a large baking dish and spread it around
  4. Place the eggplant rings in the baking dish.
  5. Brush a little garlic olive oil on the eggplant and top each eggplant ring with 1-tbs grated Parmesan cheese and spread it evenly.
  6. Place in the oven for 15 minutes.
  7. Remove from the oven and top with the shredded mozzarella and with your hands place tomatoes on top with just a little of the juice.
  8. Spoon the balance of the tomatoes and their juice around the baking dish but not on the eggplant.
  9. Place back in the oven for 15 minutes to melt the cheese. Longer if you like.

 

Serve with the tomatoes from the baking dish, more grated cheese a drizzle of extra virgin olive oil and the fresh basil.

Daniel Mancini

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