8) Baked Eggplant & Tomato Parmesan
Here’s a healthier alternative to frying eggplant to make baked eggplant Parmesan. Start with a good-sized eggplant or two small ones. Wash and cut into medium slices. Coat the bottom of a glass baking dish with olive oil and some chopped garlic. Then lightly brush each eggplant slice on both sides with olive oil and place one layer in the dish. For every slice of eggplant, cut an equal slice of beefsteak tomato and place one on top of each eggplant slice. Then add another slice of eggplant. Once your layers are assembled, pour some crushed tomatoes around the layers and add some basil, salt and pepper. Top with fresh mozzarella cheese over the top. Cover the dish and bake for 40 or so minutes on 350. Remove the cover before the last 5 minutes of baking.
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