Easy Eggplant Parmesan
We recently started getting beautiful eggplants from our CSA (community supported agriculture). I have to admit I’m not the biggest eggplant fan, so I started looking for eggplant Parmesan recipes. I found some that you didn’t have to fry the eggplant first – just broil them for a few minutes per side.
This turned out really well. Even one of our picky teenagers went back for seconds. Makes 6 servings
2 organic eggplants, around 1 pound each
¼ cup organic olive oil (or coconut oil)
½ tsp. Celtic or sea salt
2 – 3 tablespoons fresh basil, sliced thinly
2 – 3 cups organic marinara or pasta Sauce
16 ounces organic shredded mozzarella cheese
½ cup grated Parmesan cheese
Trim the ends off the eggplants and slice lengthwise into 1/2″ slices. You should
get around 6 – 8 slices from each eggplant. Brush both sides of the eggplant slices with olive oil or coconut oil to coat. Place them in a single layer on a baking sheet.
Broil about 5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with celtic salt after removing from the oven.
Layer everything in a greased 9×13 baking dish in this order: 6 – 8 eggplant slices,
½ of the sauce, , ½ of the basil, ½ of the mozzarella. Repeat the layering again then sprinkle with the Parmesan cheese.
Bake at 350º about 30 minute or until the cheese is bubbly and lightly brown. Enjoy!
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