Easy Eggplant Parmesan
Ingredients
The eggplant parmesan
-
3
medium
eggplants
-
3½ to 4
lbs
eggplants (or 6 small)
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
-
2
cups
fresh breadcrumbs
-
1
cup
freshly grated Parmigiano-Reggiano
-
1
recipe
red pepper tomato sauce
-
to taste
olive oil
The tomato-basil sauce
-
2
red bell peppers
diced
-
2
beefsteak tomatoes
diced
-
¼
cup
fresh basil leaves
-
4
tablespoons
butter
-
to taste
kosher salt and pepper
Instructions
- Preheat the oven to 450°F and prepare baking sheets with oil.
- Slice the eggplants and season them with salt, pepper, and olive oil.
- Roast the eggplants for 15-20 minutes, flipping halfway through.
- Reduce the oven temperature to 400°F.
- Mix breadcrumbs with parmesan, olive oil, salt, and pepper.
- Layer the eggplant, sauce, and cheese in a baking dish, finishing with breadcrumbs on top.
- Bake until bubbly and golden, about 25 minutes.
- Let it rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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