Eggplant Parmesan

9 ingredients
6 steps

Ingredients

  • 2 small eggplants (about 1 1/4 lb. each)
  • freshly ground sea salt
  • freshly ground pepper
  • 1/3 c. seasoned bread crumbs
  • 1/4 c. freshly grated Parmesan
  • 3 Tbsp. finely minced fresh basil
  • 2 Tbsp. finely minced fresh parsley
  • 3 garlic cloves, finely minced
  • 2 tsp. unsalted butter

Directions

  1. 1
    Preheat the oven to 500°.
  2. 2
    Lightly spray or wipe a baking sheet with vegetable oil.
  3. 3
    Trim the tops of each eggplant; slice in half lengthwise.
  4. 4
    Make 2 deep, lengthwise slashes into the flesh of each half, being careful not to cut through the skin. Season with salt and pepper to taste.
  5. 5
    Place the halves on the baking sheet, flesh sides down.
  6. 6
    Bake for 15 to 20 minutes, until the eggplants are tender and the skin is shriveled.

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