Easy Eggplant Parmesan
Serves | 4 |
Prep time | 20 minutes |
Cook time | 30 minutes |
Total time | 50 minutes |
Dietary | Vegetarian |
Meal type | Appetizer, Main Dish, Side Dish |
Easy and healthy eggplant parmesan recipe. On Italian menus, eggplant parmesan is listed as an "antipasti," although it is hearty enough to be served as a main course.
Ingredients
- 2 Cups Tomato sauce (A quality Italian brand like San Marzano or homemade tomato sauce will make all the difference here!)
- 1 - 2 Large cloves Garlic (Peeled and smashed)
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1 Pound Eggplant (Thinly sliced into ⅛-inch thick slices)
- Olive oil (For frying eggplant)
- 2 Cups Mozzarella (Shredded)
- 2 Cups Fresh parmesan (Grated)
- Salt (To taste)
Note
On restaurant menus in Italy, you'll see eggplant parmesan listed as a starter (antipasti). Personally, I could eat it as a main course! This is a very simple and tasty recipe. I like it because there's no need to bread the eggplant. The key is to cut the eggplant into thin slices and have the oil hot enough so that the eggplant fries up quickly. The sauce is simple and basic.