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Nutrition Facts
Serving Size 1 (633g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch fresh basil
Calories 789
Calories from Fat 418		(53%)
Amount Per Serving		%DV
	Total Fat 46.5g	71%
	Saturated Fat 25.4g	127%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 2485mg		103%
Potassium 1492mg		42%
Total Carbohydrate 41.5g		13%
	Dietary Fiber 10.1g	40%
	Sugars 24.8g
Protein 53.4g		106%
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week of 1/28/08

Ellee

Eggplant (Aubergine) Parmesan

Recipe #104509 | 1 hour | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Elly in Canada
Nov 21, 2004

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

SERVES 4 (change servings and units)

Ingredients

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Directions

1
Slice eggplant into rounds at least 1/4 inch thick.
2
Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
3
In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
4
Repeat until all ingredients are used.
5
Bake in a 375 degree oven until the casserole is bubbling.
6
Remove from oven and let rest for 5-10 minutes before serving.

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Course > Main Dish
Course > Side Dishes
Main Ingredient > Vegetables
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Featured Reviews for This Recipe

From: Chef #1085470

On Sep 22, 2009

I followed this recipe exactly and I guess it was too vague in the amounts because it came out like tomato soup and the cheese wasn't even melted after 20 minutes in the oven. Next time I'll use shredded mozzarella and 1 cup of sauce for each layer.

0 people found this review helpful

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From: Sonata

On Aug 19, 2008

This was really good. I cut the recipe in half and I will probably leave out the salt next time since the marinara sauce was salty enough.

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From: Michelle S.

On Jan 13, 2006

I think that I could eat this every other day for the rest of my life and be QUITE happy. I left out the basil as I felt that would be overkill. I wanted to taste the eggplant, and I cut the cheeses in half as well for the same reason. Since there were no cooking times listed in the recipe here is what mine took. The eggplant about 15 minutes, and the total dish about 30 minutes to get it bubbling. I also warmed the sauce as well before cooking. This is a fantastic treat.

5 people found this review helpful

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From: sugarpea

On Sep 16, 2005

Totally over-the-top rich and ohhhhhhh,soooo good. I used Mean Chef's Nirvana Italian Gravy #28725 rather than marinara sauce as I always keep some in the freezer. I'll cut back on the cheese next time. I'm sure I won't miss it a bit.

1 person found this review helpful

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