Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 14 thin slices of eggplant; Salt to taste; ½ tsp oregano

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

Baked Eggplant Parmesan Recipe|Renu dalal

INGREDIENTS

14 thin slices of eggplant

Salt to taste

½ tsp oregano

Other ingredients

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

METHOD

For the Brinjal

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.

How to proceed

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.