• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Parmesan

  • Recipe Submitted by on

Category: Vegetables, Main Dish, Italian, Casseroles

 Ingredients List

  • 2 lb Eggplants
  • 1 Onion; chopped
  • 1 ts Garlic; minced
  • 28 oz Can crushed Tomatoes
  • 1/4 ts Dried Basil
  • 1/4 ts Dried Oregano
  • 8 oz Mozzarella Cheese; shredded
  • 1/4 c Parmesan Cheese; grated


Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of
slices in a single layer on a baking sheet. Spray with cooking spray. Broil
4" from heat source for 5 minutes, or until browned. Turn eggplant, spray
again and broil 5 minutes more or until browned. Remove eggplant slices to
plate; repeat with second batch of eggplant. When done, preheat oven to

Spray nonstick skillet with cooking spray, then add onion and garlic and
cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil and
oregano. Bring to a boil; cover and simmer 10 minutes. When done, spread
1/2 cup tomato mixture in baking dish. Layer eggplant, tomato mixture,
Mozzarella and Parmesan. Bake, uncovered, 30 minutes or until heated

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