Easy 6-Ingredient Eggplant Parmigiana Recipe
Image credit: RecipeTin Eats via YouTube
I was never a big fan of eggplants and would only eat them when prepared in a certain way or with a certain dish, just like this recipe by RecipeTin Eats on YouTube. It’s a simple dish that you can make for a family mealtime or a special occasion, learn how now, and see for yourself!
Ingredients:
- 2.6 pounds of large eggplants, sliced 1/3″ thick lengthwise
- ¼ cup of olive oil, for brushing
- 1⅔ cups of parmesan, finely grated
- 2 cups of basil leaves
- 1½ cups of mozzarella cheese, shredded
- Tomato sauce, homemade or store-bought
Directions:
Step 1
Preheat your oven to 430°F, then line 3 large trays with parchment paper, and set them aside. Slice the eggplants, then brush them with oil on both sides, and place them in the prepared pan making sure to arrange them in a single layer. Place them in a preheated oven, then allow them to bake for about 35 to 45 minutes or until brown and tender, and turn the eggplants halfway through the cooking time.
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Step 2
Once done baking, remove them from the oven, then allow them to cool down on the tray, and reduce the heat of the oven to 350°F. Get a 9×13-inch baking dish, then spread a little tomato sauce at the bottom, and lay 1/3 portion of the eggplants on top in a single layer. Spread 1/3 of the tomato sauce, then drizzle some olive oil and sprinkle 1/3 of the parmesan and 1/3 of the basil leaves.
Step 3
Repeat the layers two more times except the basil leaves, then scatter the remaining parmesan and all of the mozzarella all over the top until covered. Place the baking dish in the preheated oven, then allow it to bake for about 25 minutes until golden and bubbly, and let it rest for about 5 to 10 minutes. Scatter the remaining basil leaves on top, then cut the lasagna, and serve. Enjoy!
*All image credit belongs to RecipeTin Eats via YouTube. Follow and subscribe to her channel for more!
