Recipe: Heavenly Eggplant Parmesan

My friend recently decided that she would be a vegetarian for a month. I think it is an excellent idea. I will stick to meatless mondays. This is a great eggplant parm, it's baked and not deep fried. I love the fried version, but this will do just fine. Serve with toasted Italian bread that has been brushed with olive oil and pesto.

2 tablespoons olive

2 garlic clove, minced

1 small eggplant, peeled and cut into 1/4 inch slices

2 tablespoon minced fresh basil

1 tablespoon grated Parmesan cheese

1 medium tomato, thinly sliced

1 cup shredded mozzarella cheese

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F 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-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 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

Filed Under: getty, italian

Categories: Lifestyle