I have a lot of eggplant from my garden this year. I only planted one plant, but it is producing like crazy. It is kind of odd, since the green pepper plants right next to it are doing nothing. So I’ve been searching for eggplant recipes. I like this Eggplant Parmesan recipe because it doesn’t involve frying the eggplant, which defeats the health benefits of eating vegetables in the first place. By not frying the eggplant and using just a little cheese this makes a great, nutritious side dish. I made this with my white eggplant and heirloom tomatoes, but I’m sure it would be great with purple eggplant and regular tomatoes too.
Yield: 4
Eggplant Parmesan
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 2 tablespoons extra virgin olive
- 1 garlic clove, minced
- 4 small eggplant or one large, sliced
- 1 tablespoon fresh basil
- 1 tablespoon grated Parmesan cheese
- 2 tomatoes, sliced
- 1 oz. mozzarella cheese
Instructions
- Preheat oven to 425 degrees. Brush oil over each side of egglplant slices. Sprinkle with garlic. Arrange in a baking dish and bake for 15 minutes.
- Lower oven temperature to 350 degrees. Flip eggplant over. Sprinkle with basil and Parmesan cheese.
- Top with tomatoes and mozzarella cheese and bake, covered for 20 minutes.
Notes
Nutrition facts are estimates.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 215Saturated Fat: 2gCholesterol: 6mgSodium: 76mgCarbohydrates: 29gFiber: 14gSugar: 17gProtein: 7g
sounds so good!
Looks DELISH and super easy to make! Thanks for sharing 😉
YUM! That sounds so good! Thank you!
Perfect for a vegetarian like me!!
This really sounds great! Yum!
I’m not ever tried Egg Plant, but this looks pretty good. If you don’t grow it in your garden is it expensive at the grocery store?