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–+ servings
Easy Eggplant Parmesan

Eggplant Parmesan Recipe

Whether you call it eggplant parmigiana or an eggplant Parmesan recipe, this fabulous Italian recipe will be a hit. Do delicious and quite easy to make.
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course Main Course, Main or Side
Cuisine Italian
Servings 6 Servings
Calories

Ingredients
 
 

  • 1 eggplant, large or 2 smaller
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 1/2 cups homemade tomato sauce, or 1 - 15 ounce can tomato sauce
  • 3/4 teaspoon basil, dried
  • 3/4 teaspoon oregano, dried
  • salt and pepper to taste
  • 1 cup mozzarella cheese, grated
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Cut eggplant into 1/4 inch slices. Sprinkle the eggplant with salt and let stand in a colander for 30 minutes. Rinse and pat the slices dry with paper towels.
  • Brush the eggplant slices with 2 tablespoons of the oil. Place in a single layer on a baking sheet and bake uncovered at 450°F until very soft, about 30 minutes.
  • While the eggplant is baking, heat 1 tablespoon of the oil and sauté the onion and garlic over medium heat for about 10 minutes. Add the tomato sauce, basil and oregano and simmer 20 minutes. Season with salt and pepper.
  • Layer 1/2 the eggplant in a lightly oiled 1 1/2 quart shallow casserole, top with half the sauce, then half the mozzarella and half the parmesan cheese. Repeat.
  • Bake uncovered at 350°F for about 25 minutes, until hot and bubbly.
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