Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 tablespoons olive oil; 1 garlic clove, minced; 1 small eggplant, peeled and cut into 1/4-inch slices; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon grated Parmesan cheese; 1 medium tomato, thinly sliced; 1/2 cup shredded mozzarella cheese; Additional basil, optional

8 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional

Directions

1

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased
2

. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack.
3

Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.