Eggplant Parmesan Mediterranean Recipe Eggplant Eggplants Dish Diethood
Grilled Eggplant Parmesan
To make this dish, you'll need:
- 2 large eggplants
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions:
- Preheat your grill to medium-high heat.
- Slice the eggplants into 1/4-inch rounds and sprinkle with salt and pepper.
- Brush both sides of the eggplant rounds with olive oil.
- Grill the eggplant rounds for 2-3 minutes on each side or until they are tender and have grill marks.
- Preheat your oven to 375°F.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
- Place a single layer of eggplant rounds on top of the sauce.
- Sprinkle one-third of the shredded mozzarella and Parmesan cheese over the eggplant.
- Repeat layers until all of the ingredients are used, ending with a layer of cheese.
- Bake for 25-30 minutes or until the cheese is melted and the dish is heated through.
- Garnish with chopped fresh basil and serve hot.
Easy Eggplant Parmesan Recipe
If you're short on time but still craving Eggplant Parmesan, this easy recipe is for you. You'll need:
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 cups tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, whisked
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat your oven to 375°F.
- In a bowl, mix together the tomato sauce, garlic powder, basil, oregano, salt, and black pepper.
- Place the flour, whisked eggs, and breadcrumbs in separate bowls.
- Dredge each eggplant round in the flour, dip it in the egg, and coat it in breadcrumbs.
- Place the coated eggplant rounds on a baking sheet and bake for 20-25 minutes or until they are tender and golden brown.
- Spread a thin layer of the tomato sauce mixture in the bottom of an 8x8 inch baking dish.
- Place a single layer of the baked eggplant rounds on top of the sauce.
- Sprinkle one-third of the grated Parmesan and shredded mozzarella cheese over the eggplant.
- Repeat layers until all of the ingredients are used, ending with a layer of cheese.
- Bake for 25-30 minutes or until the cheese is melted and the dish is heated through.
- Garnish with chopped fresh parsley and serve hot.
Whichever version of Eggplant Parmesan you choose to make, it's sure to be a crowd-pleaser. Enjoy!
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