Ingredients for Acadia's Eggplant Parmesan
- Salt (generously sprinkled)
- Butter (not used in recipe)
- Eggplant (enough for an 8x8 inch baking dish, sliced 1/4-inch thick)
- Marinara Sauce (a dollop per eggplant slice)
- 1 tablespoon Mozzarella Cheese per eggplant slice
- Parmesan Cheese (for sprinkling on top)
- Olive Oil (quantity not specified, for sautéing)
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How to Make Acadia's Eggplant Parmesan
- Preheat your oven to 350°F (175°C).
- Slice the eggplant crosswise into 1/4-inch thick slices.
- Arrange eggplant slices on paper towels, sprinkle generously with salt, and let sit for 15 minutes to draw out excess moisture.
- Gently blot each eggplant slice with fresh paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Saute eggplant slices for 2-3 minutes per side, until lightly browned and tender.
- Lightly grease a square baking dish (approximately 8x8 inches).
- Layer sauteed eggplant slices in the prepared baking dish.
- Top each eggplant slice with a dollop of marinara sauce and a tablespoon of mozzarella.
- Repeat layers until all eggplant is used.
- Sprinkle the top with Parmesan cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the eggplant is heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
23g
Fat
39g
Carbs
3g
