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Ingredients
| eggplants: 2 |
| olive oil: 1/4 cup |
| romano cheese (shredded): 1/2 cup |
| mozzarella cheese, whole milk (shredded): 1 cup |
| fresh basil: 9 leaves |
| spaghetti/marinara sauce: 2 cups |
| mozzarella cheese, whole milk: 1 lb |
Naked Eggplant Parmesan
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
- Salt both sides and lay on a tray for 1/2 hour.
- Rinse slices and pat dry.
- Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
- Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
- Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
- Evenly distribute the romano and shredded mozzarella over the pieces.
- Top each piece with 1/4 cup of Marinara.
- Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
- Place one large (or two small) basil leaves on top of the mozzarella.
- Spray a piece of foil, and place over the tray.
- Bake covered at 350 degrees for 20 minutes.
- Uncover and bake another 15 - 20 minutes.
- To serve, stack two eggplant slices on a plate.