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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Down Home Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4
inch slices
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Directions:
Directions:
Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425º for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

Place half of the eggplant in a greased 1 quart 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 350º for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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