mediummainvegetarianCC0 1.0 Universal
Lighter Baked Eggplant Parmigiana
A lighter baked eggplant parmigiana layered with rich tomato sauce, fresh basil, and melted mozzarella without heavy frying.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Medium eggplants2 piece
- Crushed tomatoes500 g
- Fresh mozzarella150 g
- Grated Parmesan25 g
- Olive oil30 ml
- Dried oregano1 tsp
- Salt
Preparation Steps
1
Preheat oven to 200°C (400°F). Brush eggplant slices with olive oil and place on a baking sheet. Roast for 15 minutes until softened.
15 min timer
2
In a baking dish, spread a layer of tomato sauce, followed by roasted eggplant, mozzarella, and Parmesan. Repeat layers.
3
Bake for 20 minutes until the cheese is bubbly and golden on top.
20 min timer
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Provenance & Public Domain Audit
Source: USDA SNAP-Ed Connection - Baked Eggplant Parmigiana (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
