Nikki’S Eggplant Parmesan

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Servings: 6 Difficulty: Advanced
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Creamy, cheesy layers of roasted eggplant and rich tomato sauce baked to golden perfection
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This classic Eggplant Parmesan features tender slices of roasted eggplant layered with savory Italian tomato sauce, creamy mozzarella, and sharp Parmesan cheese. The dish offers a comforting balance of soft, cooked vegetables and rich, cheesy flavors that melt together in every bite. Perfect for a cozy weeknight dinner or a special family gathering, this vegetarian main course delivers restaurant-quality results with home-cooked warmth. The roasting process enhances the eggplant’s natural sweetness, while the baked cheese topping provides a delightful contrast in texture. Serve hot with crusty bread to soak up the extra sauce.

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Nikki’S Eggplant Parmesan

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 6.2

Description

This classic Eggplant Parmesan features tender slices of roasted eggplant layered with savory Italian tomato sauce, creamy mozzarella, and sharp Parmesan cheese. The dish offers a comforting balance of soft, cooked vegetables and rich, cheesy flavors that melt together in every bite. Perfect for a cozy weeknight dinner or a special family gathering, this vegetarian main course delivers restaurant-quality results with home-cooked warmth. The roasting process enhances the eggplant's natural sweetness, while the baked cheese topping provides a delightful contrast in texture. Serve hot with crusty bread to soak up the extra sauce.

Ingredients

Directions

  1. Wash the eggplant; do not peel.
  2. Trim ends and cut eggplant crosswise into 1/4-inch thick rounds.
  3. Place eggplant slices on a broiler pan or baking sheet.
  4. Brush the surface of the eggplant slices with oil.
  5. Broil about 3 inches from heat for 5 minutes, until lightly browned.
  6. Turn slices, brush the uncooked side with oil, and broil for 3 minutes on the other side.
  7. Preheat oven to 350&# 194;°F (177°C) (if not already warm from broiling).
  8. Place a single layer of cooked eggplant slices on the bottom of a 2-quart baking dish.
  9. Cover the eggplant with a single layer of mozzarella cheese.
  10. Spoon over enough tomato sauce to cover the cheese.
  11. Sprinkle generously with grated Parmesan cheese.
  12. Repeat layers until all eggplant is used, adding the Parmesan cheese layer every other time.
  13. End the final layer with tomato sauce and Parmesan cheese.
  14. If using extra sauce, pour it over the top layer for moisture.
  15. Bake at 350°F (177°C) until the sauce bubbles and cheese is melted, about 20-25 minutes.
  16. Serve from the casserole dish with a large cooking spoon.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, parmesan, italian, vegetarian, mozzarella, tomato sauce, baking, broiling, layered, casserole, comfort food, dinner, cheese, roasted, main course, homemade, classic, easy, family meal, oven-baked
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