DINNER AT HOME
This is a great recipe for a non-fried Eggplant Parmesan. Only problem was that I cut the Eggplant too thin. Next time I will make slices minimum of 1/4" thick. I used all three cheeses in this recipe. Provolone, Mozzarella and Parmesan. This was really good and will definitely make it again.
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| NO FRY EGGPLANT PARMESAN |
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| SLICE EGGPLANT. NOTE: I SLICED TOO THIN. SHOULD BE 1/4" THICK |
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| LIGHTLY OIL. ADD SALT AND PEPPER |
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| BAKE AT 425 DEGREES UNTIL GOLDEN ON ENDS |
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| SAUTE ONION AND GARLIC |
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| I USED BERTOLI TOMATO SACUE |
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| BAKED AROUND 30 MINUTES |
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| COOKED EGGPLANT OVER LAYER OF THE SAUCE |
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| TOPPED WITH PARMESAN, MOZZARELLA AND PROVOLONE CHEESES |
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| BASIL |
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| MORE SAUCE AND THEN REPETE WITH EGGPLANT SLICES |
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| TOP WITH PARMESAN CHEESE |
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| BAKE UNTIL CHEESE IS MELTED |
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NO FRY EGGPLANT PARMESAN   |
