The traditional eggplant Parmesan — in which eggplant is dredged in egg, coated in homemade breadcrumbs, and fried — is undeniably delicious but a bit labor-intensive. This version simplifies the process by baking the eggplant, so you can make an easy eggplant Parmesan with less effort.
1 large eggplant cut into 1/4-inch slices
Olive oil
Salt and freshly ground black pepper
2-3 cups tomato sauce (homemade, if possible)
8 oz. fresh mozzarella cheese, sliced (fresh, not shredded, if possible)
1/2 cup freshly grated Parmesan cheese
Roast the eggplant:
Assemble the dish:
Bake and finish:
Enjoy your eggplant Parmesan!
Top with fresh basil, or not
A dish is only as good as its ingredients, so when possible, use fresh mozzarella and grated Parmesan for the best flavor — and avoid the cellulose found in pre-shredded cheese.
To make pouring olive oil easier, use a bottle with a spout. This gives you better control so you can add just a drizzle when needed. You can either attach a spout to your olive oil bottle or keep a dedicated refillable bottle with a spout. I find it convenient to have a dedicated bottle with a spout. I refill it and then I never have to worry about whether the spout will fit another bottle. Having a fillable bottle is also handy when buying large bottles or tins of olive oil. Just use a funnel and fill it up. Plus, the dark glass also protects the olive oil from sunlight, which can cause oxidation.
Green glass olive oil bottle with a spout
Olive Oil Lovers online olive oil store
You can find an easy tomato sauce recipe here.
