Eggplant Parmesan Recipe, Easy Oven-Baked.

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4 SERVINGS - 5 MINUTES
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time: 40 minutes

This Eggplant Parmesan is a simple and delicious recipe that is full of nutrition. The Eggplant is high in fiber and helps in various body functions. It cheese gives your body extra fuel to keep you energized up to the next meal.

Eggplant is very low in Saturated Fat, Cholesterol, and Sodium. And it is a good source of Vitamin C, Vitamin K, Vitamin B6, and Magnesium, And it is a very good source of Dietary Fiber and Potassium.

And all this goodness is packed in this divine combination of the finest aubergines, tomatoes, mozzarella, and parmesan, which is perfect for lonely or two-night evenings on the balcony or garden.

Tip: To get some variation, you can also use Zucchini or Artichokes instead of Eggplant, which is also very tasty.

Where does Eggplant Parmesan come from?

This delicious dish is claimed to be originated in the Southern part of Italy, near Naples. But it is a popular dish in Italy in other regions as well. The original Italian name is Melanzana Alla Parmigiana, which translates to Eggplant with Parmesan cheese. But the popular name in Italy is Parmigiana and is meant to be vegetarian.

Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration.

In Greece, there is a dish that is also made with Eggplant, which is called Moussaka. This recipe is not vegetarian because it made with ground meat, potatoes, and Bechamel Sauce. And it is as delicious as it sounds. You can find here a great Video Recipe from a Greek native, and his name is Akis Petretzikis.

Ingredients:

● 2 eggplant, chopped into slices of about ½-inch thick
● ½ cup marinara sauce (no added sugar)/tomato sauce
● 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
● ½ cup parmesan cheese

● 1 tsp garlic
● Some fresh basil, chopped
● 1 tsp Italian seasoning
● Some Olive oil
● Cherry tomatoes, cut into wedges

Directions:

Preheat the oven at 400 F/ 220 C. Prepare a baking tray and spray lightly with cooking spray. Transfer the sliced eggplants to a baking tray and sprinkle with the garlic, some olive oil, and Italian seasoning. Bake for 20 minutes.
Spread the sauce in a baking casserole. Make layers of eggplant slices, slices of mozzarella, some basil, and top with parmesan cheese. Repeat this until you have used all the ingredients. Bake for another 10 minutes or until cheese is melted and lightly golden at the top.
Serve with fresh herbs and tomato wedges.

Nutrition (Amount per serving):