Tuesday, October 12, 2010

Baked Eggplant Parmesan

Baked Eggplant Parmesan

*1 large eggplant
* 1/2 cup of shredded mozzerella
* 8 thin slices mozzerella
* parmesan cheese
* basil
* 1 large tomato
* minced garlic
* olive oil

-Pre-heat oven to 425*
- Slice eggplant into 1/4 inch thick wedges width wise
-Mix together in a small cup olive oil and minced garlic and baste each side of the eggplant slices.
-Place slices on a baking tray and bake for 15 mins, turn over and bake for 5 more mins.
-Re-set oven temp for 350*
-Remove from oven and place half the slices in the bottom of a greased 9*13 inch casserole dish
- Slice tomato
-On top of the eggplant place 1 slice of tomoato, and 1-2 slices of mozzerella cheese
-On top of the cheese another piece of eggplant, sprinkle shredded mozzerella on top.
-Sprinkle basil and parmesan cheese on top of mozzerella
-Bake for an additional 20mins

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