April 27, 2024

Easy Eggplant Parmesan

Name: Easy Eggplant Parmesan
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 can (796 mL) AYLMER® DICED TOMATOES (no salt added); 2 eggplants, thinly sliced; 1 tsp (5 mL) each salt and pepper; 1/4 cup (60 mL) olive oil (approx.); 2 cloves garlic, minced; 1/2 tsp (2 mL) red chili flakes; 1 cup (250 mL) shredded mozzarella cheese; 1/4 cup (60 mL) finely chopped fresh basil

10

Prep Time Minutes
40
Total Time Minutes
8
Number of Ingredients
4
Servings

Tags:

Main Dish,
Aylmer,
Vegetable,
Fall,
Winter,
Spring,
Summer,
Holiday & Seasonal,
Christmas/Holiday Season

Ingredients

1 can (796 mL) AYLMER® DICED TOMATOES (no salt added)
2 eggplants, thinly sliced
1 tsp (5 mL) each salt and pepper
1/4 cup (60 mL) olive oil (approx.)
2 cloves garlic, minced
1/2 tsp (2 mL) red chili flakes
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (60 mL) finely chopped fresh basil

Directions

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Step one

Season both sides of each slice of eggplant with salt and pepper. Heat some of the oil in large, nonstick skillet set over medium-high heat; cook eggplant, in batches and adding more oil as needed, for about 3 minutes per side or until tender and golden brown. Transfer with slotted spoon to paper towel–lined plate to drain.
Step two

In same pan, cook garlic and chili flakes over medium heat for about 1 minute or until fragrant. Add tomatoes; simmer for 8 to 10 minutes or until sauce is slightly thickened.
Step three

Arrange eggplant slices on two parchment paper–lined baking sheets. Top each slice with some of the tomato sauce and mozzarella.
Step four

In two batches, broil on middle rack of oven for 3 to 5 minutes or until heated through and cheese is melted. Sprinkle with basil.