Vegetarian Eggplant Parmesan
Crispy breadcrumb-coated baked eggplant layered with tomato basil sauce, melted mozzarella, and parmesan cheese. Garnished with fresh basil for a rustic Italian feel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4
Ingredients
Eggplant slices
Tomato basil sauce
Mozzarella cheese
Parmesan cheese
Breadcrumbs
Olive oil
Garlic
Fresh basil leaves
Salt
Black pepper
Instructions
Preheat oven to 375°F (190°C).
Brush eggplant slices with olive oil and season with salt and black pepper.
Coat each eggplant slice evenly with breadcrumbs.
Arrange breadcrumb-coated eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway until golden and crispy.
In a baking dish, spread a thin layer of tomato basil sauce.
Layer baked eggplant slices over the sauce.
Top with a spoonful of tomato basil sauce, minced garlic, mozzarella cheese, and grated parmesan cheese.
Repeat layering until ingredients are used, finishing with cheese on top.
Bake in the oven for 20 minutes until cheese is melted and slightly browned.
Garnish with fresh basil leaves before serving on a white round plate.