Description
In a pathetic attempt to make eggplant parmigiana, i created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and i've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
Ingredients
- Eggplant
- Olive Oil
- Garlic Cloves
- Basil
- Oregano
- Tomato Sauce
- Cheese
Instructions
- Preheat oven at 375 degrees
- Lightly oil a oven-safe dish
- Wash and cut the eggplant into 1 / 2 inch slices
- Place the eggplant slices evenly in the dish
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly
- Bake for 25-35 minutes, until the eggplants begin to brown
- Remove from oven
- Flip over each slice of eggplant
- Place cheese on top of each slice, then cover all the slices evenly with tomato sauce
- Return to oven
- Cook for another 15-20 minutes until the cheese is melting and bubbling
- Remove from oven
- Serve alone or with pasta or risotto