Easy Eggplant Parmesan

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A wonderful side dish to serve with veal chops, roast chicken or beef roulade. It keeps well on a buffet table, too.

Tags: Intermediate, One Hour, Side Dishes, Lunches, Entrées, Cheese, Vegetables, Baking
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


1 eggplant, about 1 lb/500 g
1/4 cup (50 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 cup (250 mL) PC Pasta Sauce - Roasted Portobello Mushroom
6 slices PC Mozzarella Cheese Sliced
1/4 cup (50 mL) chopped fresh basil
1/2 cup (125 mL) grated PC Splendido Parmigiano Reggiano


  1. Preheat oven to 400°F (200°C).
  2. Trim top from eggplant and discard. Cut eggplant crosswise into 1/4-inch (5 mm) thick rounds. Lightly brush both sides of slices with oil. Place in single layer on rimmed baking sheet. Bake in centre of oven for 10 minutes. Turn slices; bake until eggplant is golden and soft, about 10 minutes longer.
  3. Spread 1/4 cup (50 mL) pasta sauce over bottom of 8-inch (2 L) square glass baking dish. Layer one-third of eggplant into dish, then half of mozzarella; sprinkle with half of basil, then one-third of Parmesan. Repeat layers once. Place remaining eggplant on top. Spoon remaining sauce over eggplant. Sprinkle with remaining Parmesan. Bake in centre of oven until sauce is bubbling and eggplant is heated through, about 15 to 20 minutes. Serve garnished with additional basil, if desired.

Chef's Tips

If you have any leftovers, chop coarsely and use the next day as a topping for pizza, or to toss with pasta.

Nutritional Information

Per 120 g serving
Calories 210 Cal
Fat 15 g
Sodium 310 mg
Carbohydrate 8 g
Fibre 4 g
Protein 9 g