Vegetarian

Classic Vegetarian Eggplant Parmesan

Name: Classic Vegetarian Eggplant Parmesan
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced 1/4-inch thick; 1 tsp salt, plus more for salting eggplant; 2 tbsp olive oil, plus more for frying; 1 onion, finely chopped; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1/2 cup fresh basil, chopped; 8 oz fresh mozzarella, sliced or shredded; 1/2 cup grated Parmesan cheese

Experience the comforting taste of Italy with this traditional Vegetarian Eggplant Parmesan. Layers of lightly fried eggplant slices are nestled between savory homemade tomato sauce and a generous blend of mozzarella and Parmesan, then baked until bubbly and golden. It's a hearty and flavorful dish perfect for any occasion.

Ingredients

2 large eggplants, sliced 1/4-inch thick
1 tsp salt, plus more for salting eggplant
2 tbsp olive oil, plus more for frying
1 onion, finely chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/2 cup fresh basil, chopped
8 oz fresh mozzarella, sliced or shredded
1/2 cup grated Parmesan cheese

Instructions

Salt eggplant slices, let sit 30 minutes, then pat dry. Lightly fry eggplant in batches until golden and tender.
Sauté onion and garlic in olive oil, then add crushed tomatoes and simmer for 15 minutes, stirring in basil.
Layer a baking dish with a thin layer of sauce, then eggplant, mozzarella, and Parmesan. Repeat layers.
Bake at 375°F (190°C) for 30-35 minutes until bubbly and golden brown. Let rest before serving.