Tags
VegetarianVeganGluten Free
Star Rating
★★★★★
Yield
6
Total Time
1
Baked Eggplant Parmesan - Honey, Whats Cooking.pdf170.3KB
Ingredients
For baked eggplant
-1 large eggplant, sliced 1/4 inch thick
-3 tbsp olive oil
-2 cloves garlic smashed
-1 tsp oregano
For sauteed vegetables
-1 tbsp olive oil
-3 cloves garlic, 2 reserved from earlier
-1/2 large red bell pepper, cubes
-1/2 large green bell pepper, 1-inch cubes
-1 medium onion, cubes
-salt and pepper
-1 tsp crushed red pepper, more for spice
-1 1/2 tsp Italian seasoning
For assembling
-3 cups marinara sauce. We suggest using our Marinara sauce or Raos: https://recipes.mightyhealth.com/marinara-sauce
-grilled eggplant
-sauteed veggies
-8 ounces mozzarella cheese, shredded
-1/4 cup parmesan cheese
-5 tbsp breadcrumbs, divided – 1 tbsp for each layer, 2 tbsp for top
-fresh basil/parsley, chopped for garnish.
Directions
Grill Eggplant
-Preheat oven to 400 degrees.
-In a small bowl, combine the olive oil, oregano, and smashed garlic cloves. Mix.
-Slice the eggplant horizontally in quarter-inch thick slices and pat dry.
-Brush both sides of the eggplant with the olive oil garlic mixture from above.
-Place eggplant on a baking sheet.
-Into the oven for 30 minutes, flipping the eggplant halfway.
Sautee Veggies
-Chop the garlic from the mixture above with oil and oregano, and chop another clove of garlic, so total 3 cloves. Chop the bell peppers and onions in 1/2 inch cubes.
-Heat up a skillet, once hot, add oil, add the garlic and bell peppers. Sautee for 5 minutes until the bell peppers are slightly charred.
-Add the onions. Stir for a couple of minutes.
-Add salt, black pepper, crushed red pepper, and Italian seasoning. Cook for 2 more minutes.
-Veggies are now done. Set aside.
-The grilled eggplant should be completely done by now on both sides.
-Grate mozzarella cheese.
Assemble Baked Eggplant Parmesan
-In a baking dish spread 1/2 cups of marinara sauce.
-Place the grilled eggplant over the sauce.
-Top with 1/3 of the veggies – spread evenly.
-Top with some more marinara sauce.
-Now top with mozzarella cheese and 1 tbsp of breadcrumbs.
-Repeat 2 more times as follows: eggplant – veggies – sauce – cheese – breadcrumbs.
-At the end – top with 1 cup of Marinara sauce and the remaining mozzarella cheese.
-Top with 1/4 cup parmesan cheese and 2 tbsp of breadcrumbs.
-Into the oven for 25 minutes.
-Broil for 2-3 minutes until the cheese is slightly golden brown.
-Garnish with fresh parsley or basil – I used parsley, but basil would be delicious too!