Ingredients for Grilled Then Baked Eggplant Parmesan
- Eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- Garden Vegetable Spaghetti Sauce
- Contadina Tomato Sauce
- Mozzarella Cheese
- Parmesan Cheese
- Italian Seasoned Breadcrumbs
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How to Make Grilled Then Baked Eggplant Parmesan
- Preheat grill to high heat.
- Slice one large eggplant (approximately 2 pounds) into 1/4-inch thick slices.
- Brush both sides of eggplant slices with 2 tablespoons olive oil. Season generously with 1 teaspoon salt.
- Grill eggplant slices for 7 minutes per side, or until nicely charred and tender.
- While eggplant grills, heat 24 ounces of your favorite tomato sauce in a saucepan until bubbly. Season with salt and pepper to taste.
- Preheat oven to 400°F (200°C).
- In a 9x13-inch baking dish, layer the following ingredients: 1/3 of the sauce, 1/2 of the grilled eggplant, 1/3 of the sauce, 1/2 of 8 ounces of shredded mozzarella cheese, 1/2 cup breadcrumbs, remaining eggplant, remaining sauce, remaining mozzarella cheese, and 4 ounces of grated Parmesan cheese.
- Add freshly ground black pepper to taste.
- Bake uncovered for 30-35 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- Remove from oven and let stand for 5 minutes before serving.
- Serve immediately with a side of crusty garlic bread for the ultimate Italian feast!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
29g
Fat
22g
Carbs
6g
