Entertaining With Beth | Baked Eggplant Parmesan @EntertainingWithBeth | Uploaded April 2022 | Updated October 2024, 11 minutes ago.
#entertainingwithbeth #EggplantParmesan #EasyRecipes
A delicious baked eggplant parmesan recipe that is easier and lighter than traditional fried eggplant parmesan. This makes a wonderful weeknight meal, and leftovers can be turned into sandwiches!
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PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
My favorite OXO Mandoline amzn.to/3iZ6Jcu
Staub 9 x 12 Gratin Dish amzn.to/3wZcsXZ
Boos Cutting Boards amzn.to/3u1eLI1
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
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BETH'S BAKED EGGPLANT PARMESAN RECIPE
Serves 4-6
*PRINT RECIPE HERE* entertainingwithbeth.com/baked-eggplant-parmesan
INGREDIENTS:
1 eggplant, sliced into 1/8" (.31 cm) rounds
2 Tbsp (15 ml) Olive oil
30 ounces (887 ml) pure tomato sauce/puree
2 cloves garlic, minced
1 tsp (5ml) Italian seasoning
1/2 cup (45g) freshly grated parmesan cheese
16 ounces (453g) of Mozarella cheese
1/3-1/2 cup (75g, plus) freshly grated mozzarella cheese (as desired)
15-20 fresh basil leaves, torn
METHOD:
Pre-heat oven to 450F (225C).
Slice eggplant into thin 1/8" rounds and place on a baking sheet lined with parchment paper. You may need 2-3 trays and bake in batches.
Brush olive oil lightly on the eggplant. Bake for 20 minutes. Set aside.
In a medium-sized saucepot simmer the tomato sauce, and add the garlic, Italian seasoning, and salt and pepper to taste. Simmer for 20 minutes.
Reduce oven to 400F (200C)
To assemble, ladle out 1-2 ladles of tomato sauce in a 9 x 12 gratin dish, add a layer of baked eggplant slices, then some of the grated parmesan on top, then a layer of sliced mozzarella, and torn basil leaves, repeat this process until all the ingredients are used up (3 layers) and then top with the last bit of tomato sauce and the shredded mozzarella cheese. Bake at 400F for 20 minutes, or until hot and bubbly!
For a toasty cheesy topping, pop under the broiler for 1-2 minutes until cheese starts to bubble and turn golden brown.
Serve with these delicious garlic knots. entertainingwithbeth.com/garlic-knots-with-pizza-dough
For leftovers, reheat at 400F until hot and bubbly and serve as sandwiches in a Kaiser roll or a sub roll.
________________________________________________________________
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #EggplantParmesan #EasyRecipes
A delicious baked eggplant parmesan recipe that is easier and lighter than traditional fried eggplant parmesan. This makes a wonderful weeknight meal, and leftovers can be turned into sandwiches!
________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
My favorite OXO Mandoline amzn.to/3iZ6Jcu
Staub 9 x 12 Gratin Dish amzn.to/3wZcsXZ
Boos Cutting Boards amzn.to/3u1eLI1
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
________________________________________________________________________
BETH'S BAKED EGGPLANT PARMESAN RECIPE
Serves 4-6
*PRINT RECIPE HERE* entertainingwithbeth.com/baked-eggplant-parmesan
INGREDIENTS:
1 eggplant, sliced into 1/8" (.31 cm) rounds
2 Tbsp (15 ml) Olive oil
30 ounces (887 ml) pure tomato sauce/puree
2 cloves garlic, minced
1 tsp (5ml) Italian seasoning
1/2 cup (45g) freshly grated parmesan cheese
16 ounces (453g) of Mozarella cheese
1/3-1/2 cup (75g, plus) freshly grated mozzarella cheese (as desired)
15-20 fresh basil leaves, torn
METHOD:
Pre-heat oven to 450F (225C).
Slice eggplant into thin 1/8" rounds and place on a baking sheet lined with parchment paper. You may need 2-3 trays and bake in batches.
Brush olive oil lightly on the eggplant. Bake for 20 minutes. Set aside.
In a medium-sized saucepot simmer the tomato sauce, and add the garlic, Italian seasoning, and salt and pepper to taste. Simmer for 20 minutes.
Reduce oven to 400F (200C)
To assemble, ladle out 1-2 ladles of tomato sauce in a 9 x 12 gratin dish, add a layer of baked eggplant slices, then some of the grated parmesan on top, then a layer of sliced mozzarella, and torn basil leaves, repeat this process until all the ingredients are used up (3 layers) and then top with the last bit of tomato sauce and the shredded mozzarella cheese. Bake at 400F for 20 minutes, or until hot and bubbly!
For a toasty cheesy topping, pop under the broiler for 1-2 minutes until cheese starts to bubble and turn golden brown.
Serve with these delicious garlic knots. entertainingwithbeth.com/garlic-knots-with-pizza-dough
For leftovers, reheat at 400F until hot and bubbly and serve as sandwiches in a Kaiser roll or a sub roll.
________________________________________________________________
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
