Eggplant Parmesan (Mediterranean Style)
Layers of baked eggplant, homemade tomato sauce, mozzarella, Parmesan cheese, and fresh herbs baked until golden and bubbling.
Prep Time
25 mins min
Cook Time
45 mins min
Total Time
70 min
Servings
6
Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 3 tbsp extra virgin olive oil
- 2 cups tomato sauce
- 250 g fresh mozzarella, sliced
- 0.5 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 Fresh basil leaves for garnish
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Arrange the eggplant slices on baking trays lined with parchment paper.
- 3
Brush both sides with olive oil and season with salt and pepper.
- 4
Roast for 20 minutes, flipping halfway through.
- 5
Meanwhile, warm the tomato sauce with garlic and oregano for 5 minutes.
- 6
Lightly grease a baking dish.
- 7
Spread a thin layer of tomato sauce on the bottom.
- 8
Layer roasted eggplant, tomato sauce, mozzarella, Parmesan, basil, and parsley.
- 9
Repeat the layers until all ingredients are used.
- 10
Finish with the remaining Parmesan cheese.
- 11
Bake for 25 minutes until bubbling and lightly browned.
- 12
Allow to rest for 10 minutes before slicing.
- 13
Garnish with fresh basil and serve warm.
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