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Baked Eggplant, Tomato, Mozzarella and ParmesanPresents a recipe for Baked Eggplant, Tomato, Mozzarella and Parmesan.Working Mother
In an 8 inch square casserole dish, arrange in layers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers. Pour tomato sauce over top of layered vegetables. Bake for 50-60 minutes uncovered. WHY WE LOVE THIS RECIPE ...
Baked Eggplant Parmesan Prep time: 10 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 20 M Fresh eggplant slices are coated in seasoned breadcrumbs and Parmesan cheese, then parbaked before getting coated in tomato sauce and cheese. A delightful vegetarian dish everyone will love...
tomatoes: You can sub regular tomatoes with cheery tomatoes, cocktail tomatoes, or heirloom tomatoes. And in case fresh tomatoes aren’t an option, spread 2 to 3 tablespoons marinara sauce on the eggplant halves – the crispy baked eggplant will be even more like keto eggplant pizza!
Rachael shares her "special" Sunday pasta casserole: cheesy baked rigatoni layered with roasted eggplant, hot coppa ham + basil.
Have you tried making Healthy Baked Eggplant Parmesan? This is one healthy Italian recipe that’s sure to be on your weekly menu and the best thing is that it’s so easy to make. Let me teach you how to make it clean, paleo, and gluten-free!
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The real key first is to make sure you heavily salt the eggplant and let it sweat out. I do this for a few hours. Some do it only for 30 minutes. You must do this or the eggplant will absorb all of your oil in minutes. I used this tomato sauce and fresh mozzarella, but feel ...