Easy Eggplant Parmigiana
Easy Eggplant Parmigiana
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 200°C and line a baking tray with baking paper.
Cut the center of the eggplants in a crosshatch pattern and place on prepared tray cut side up. Season with salt and pepper and drizzle over oil. Roast for 25 minutes until tender.
Place tomatoes in medium saucepan over medium heat and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, for 15 minutes until reduced and thickened.
While the eggplants are cooking, spread out the torn bread on a baking tray and bake for 5 minutes until lightly golden. Set aside.
Spread each eggplant with pesto, followed by tomato sauce, ricotta and mozzarella. Scatter over torn bread and return to the oven to bake for 5 minutes, or until golden and the cheese has melted. Serve with extra black pepper and top with fresh basil leaves.
Servings 2
- Amount Per Serving
- Calories 826
- % Daily Value *
- Total Fat 41.6g64%
- Saturated Fat 17.1g86%
- Total Carbohydrate 63g21%
- Dietary Fiber 21.5g86%
- Sugars 22.4g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C and line a baking tray with baking paper.
Cut the center of the eggplants in a crosshatch pattern and place on prepared tray cut side up. Season with salt and pepper and drizzle over oil. Roast for 25 minutes until tender.
Place tomatoes in medium saucepan over medium heat and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, for 15 minutes until reduced and thickened.
While the eggplants are cooking, spread out the torn bread on a baking tray and bake for 5 minutes until lightly golden. Set aside.
Spread each eggplant with pesto, followed by tomato sauce, ricotta and mozzarella. Scatter over torn bread and return to the oven to bake for 5 minutes, or until golden and the cheese has melted. Serve with extra black pepper and top with fresh basil leaves.
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Preheat oven to 200°C and line a baking tray with baking paper.
Cut the center of the eggplants in a crosshatch pattern and place on prepared tray cut side up. Season with salt and pepper and drizzle over oil. Roast for 25 minutes until tender.
Place tomatoes in medium saucepan over medium heat and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, for 15 minutes until reduced and thickened.
While the eggplants are cooking, spread out the torn bread on a baking tray and bake for 5 minutes until lightly golden. Set aside.
Spread each eggplant with pesto, followed by tomato sauce, ricotta and mozzarella. Scatter over torn bread and return to the oven to bake for 5 minutes, or until golden and the cheese has melted. Serve with extra black pepper and top with fresh basil leaves.
Servings 2
- Amount Per Serving
- Calories 826
- % Daily Value *
- Total Fat 41.6g64%
- Saturated Fat 17.1g86%
- Total Carbohydrate 63g21%
- Dietary Fiber 21.5g86%
- Sugars 22.4g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C and line a baking tray with baking paper.
Cut the center of the eggplants in a crosshatch pattern and place on prepared tray cut side up. Season with salt and pepper and drizzle over oil. Roast for 25 minutes until tender.
Place tomatoes in medium saucepan over medium heat and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, for 15 minutes until reduced and thickened.
While the eggplants are cooking, spread out the torn bread on a baking tray and bake for 5 minutes until lightly golden. Set aside.
Spread each eggplant with pesto, followed by tomato sauce, ricotta and mozzarella. Scatter over torn bread and return to the oven to bake for 5 minutes, or until golden and the cheese has melted. Serve with extra black pepper and top with fresh basil leaves.