Recipe: Eggplant Parmesan

Eggplant Parmesan


Serves 6
1   (1.5 lb.) eggplant

Cooking spray

1 cup  shredded Parmesan

2 cups  shredded mozzarella

1 1/2 cups  spaghetti sauce or marinara sauce


  1. Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that’s 1 1/2 inches deep. Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.
  2. Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.

Credit: All You  February 2005. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.



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