Baked Eggplant Parmesan
Posted On April 9, 2021
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Baked Eggplant Parmesan
Equipment
- oven dish
Ingredients
- 1 medium sized eggplant
- ½ green bell pepper (sliced)
- 2 cloves of garlic (minced)
- 1 can tomato sauce (213 ml)
- 4-5 tbsp tomato paste
- 1 tbsp oregano
- 1 tbsp Italian seasoning
- ½ tbsp olive oil
Instructions
- Cut the eggplant into ¼ inch slices. Place the slices into a colander and sprinkle with salt and toss to coat. Let stand for 30 minutes. Rinse and squeeze a little bit and put them on a paper towel.
- In the mean time mix the tomato sauce with the tomato paste, bell pepper, garlic, oregano and italian seasoning.Preheat oven to 400 F / 200 C.
- Coat the oven dish with a little bit of olive oil. Spread some tomato sauce in the bottom of the oven dish. Add a layer of eggplant slices, more marinara and some slices of mozzarella. Repeat the layers finish it off with any remaining mozzarella and parmesan flakes.
- Bake for 20 minutes. Turn on the broiler for a couple minutes, so the cheese starts to brown in places. Let rest for a couple of minutes before serving. Decorate with some basil leaves.