arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter Stroke 1 youtube

Fresh Eggplant Parmesan

This is a fresher version of the red-sauce classic. 

Print this page

Ingredients

2 medium sized eggplant
3 medium sized slicing tomatoes
1/2 cup mayo
1 cup breadcrumbs
2 balls fresh mozzarella
5 sprigs basil

Method

  1. Heat the oven to 375 F
  2. Slice the eggplant into 1/4" thick rounds
  3. Brush each side with the mayo and press into the breadcrumbs to coat
  4. Transfer to a baking dish and bake until the eggplant is cooked through and crispy 
  5. Slice the tomatoes and fresh mozzarella
  6. Layer the cooked eggplant with the tomato and mozzarella
  7. Sprinkle with salt and drizzle with olive oil
  8. Garnish with the basil leaves and serve