Baked Eggplant Parmesan
Experience the hearty, comforting flavors of our Baked Eggplant Parmesan, a vegetarian delight that redefines classic Italian cuisine. Slices of fresh eggplant are carefully sliced, lightly salted to draw out their natural sweetness, and baked to golden perfection for a healthy, oil-free alternative to frying. Layered with a rich, tomato sauce, aromatic garlic, and Italian herbs, each bite bursts with robust flavor. The layers are further enriched with creamy cheese and a hint of fresh basil, creating a mouthwatering blend of textures and tastes. Finished by baking until bubbling and golden, this dish is the ultimate crowd-pleaser.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
4
INGREDIENTS
- 14 thin slices of eggplant
- Salt to taste
- ½ tsp oregano
- 2 tbsp Olive Oil
- 3 Cups Tomato sauce
- ½ Cup Grated Cheese
- 2 tbsp Chopped Basil
- ½ Cup Grated Parmesan Cheese
- Butter for greasing the baking dish
Other ingredients
METHOD
- Lay the eggplant on a plate.
- Sprinkle some salt on these slices, so they release excess water. Wash them so the salt is removed
- Heat oil in a pan, add oregano and salt to taste, shallow fry these coated eggplants for 15 minuteson both sides.
- Keep asde.
- Grease a bake dish with butter and layer some tomato sauce.
- Place half of the eggplant slices on the tomato sauce, followed by grated cheese, some parmesan cheese. Top up with some chopped basil leaves.
- Place the other eggplant slices on top, followed by the leftover tomato sauce, parmesan cheese, and basil leaves.
- Bake this at 180C for 15 minutes.
- Serve hot immediately.
