Baked Eggplant Parmesan
A classic Italian dish made with eggplant, tomato sauce, and mozzarella cheese, perfect for a dinner or lunch option.
Ingredients
- ●2 medium Eggplant
- ●2 tbsp olive oil Mellow
- ●1 cup tomato sauce Mediterranean
- ●1 cup shredded mozzarella cheese Bake
- ●to taste Salt
- ●to taste Black pepper
- ●chopped (optional) Fresh basil
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Slice the eggplant into 1/4-inch thick rounds.
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3. In a shallow dish, mix together the olive oil, salt, and black pepper.
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4. Dip each eggplant slice into the oil mixture, coating both sides.
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5. Place the eggplant slices on a baking sheet lined with parchment paper.
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6. Bake the eggplant for 20-25 minutes, or until tender and lightly browned.
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7. While the eggplant is baking, heat the tomato sauce in a saucepan over medium heat.
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8. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
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9. Spoon some of the tomato sauce onto the bottom of a 9x13-inch baking dish.
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10. Arrange a layer of eggplant slices on top of the sauce.
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11. Sprinkle with mozzarella cheese and repeat the layers until all the ingredients are used up.
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12. Top the final layer of eggplant with the remaining tomato sauce and mozzarella cheese.
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13. Bake the lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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14. Remove the lasagna from the oven and let it cool for a few minutes before serving.