- Eggplant Parmesan.jpg (39.09 KiB) Viewed 568 times
Preparation Time: 10 minutes
Cooking time: 45 minutes plus cooling time
Serves: 2
If served as two portions, provides 275 cals, 27g fat (of which 6g saturates), 9g sugar and 0.2g salt per portion.
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 small eggplant, peeled and cut into ¼ inch slices
- 1 tbsp minced fresh basil or 1 tsp dried basil
- 1 tbsp grated Parmesan cheese
- 1 medium tomato, thinly sliced
- ½ cup shredded mozzarella cheese
- Additional basil, optional
Method
1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 220°C/Fan 200°C/Gas Mark 7 for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack.
2. Place half the eggplant in a greased 1 quart baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 180°C/Fan 160°C/Gas Mark 4 for 20 minutes. Uncover; bake until cheese is melted, 5 - 7 minutes longer. Garnish with additional basil, if desired.
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