Eggplant and tomato baked parmesan-style for a delicious twist!
A delicious baked dish featuring layers of eggplant and tomatoes topped with parmesan cheese for a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, sliced
- 4 large tomatoes, sliced
- 1 cup grated parmesan cheese
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and tomatoes.
- In a baking dish, layer the eggplant slices, followed by a layer of tomato slices.
- Sprinkle with salt, pepper, oregano, and garlic powder.
- Pour marinara sauce over the layers.
- Top with grated parmesan cheese.
- Drizzle olive oil on top.
- Bake in the preheated oven for 30-35 minutes, or until the eggplant is tender and the cheese is golden brown.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Let the dish cool for a few minutes before serving.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://bibodorecipes.com/eggplant-tomato-baked-parmesan-recipe/