Perfect Eggplant Parmesan

Perfect Eggplant Parmesan


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If every holiday dish could look this beautiful and taste this delicious, life would be merry. Try this perfect eggplant Parmesan and your tummy will be jolly.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

2 servings


  • ½ C. Parmesan cheese, grated
  • ¼ tsp. red pepper flakes
  • 1 eggplant, sliced in half lengthwise
  • ½ C. fresh basil
  • ¼ tsp. dried oregano
  • ¼ tsp. dried parsley
  • ½ C. olive oil
  • 1 can of tomato paste
  • 12 oz. water
  • 1 garlic clove, crushed
  • 1 tsp. brown sugar
  • 1 package of mozzarella cheese, sliced
  • Salt
  • Pepper

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Preheat the oven to 425 degrees. Grease a baking pan. In a small bowl mix the Parmesan cheese and red pepper flakes. Brush the eggplant slices with olive oil and dip them into the Parmesan cheese and red pepper mixture. Let them bake for 15 minutes. Whisk the tomato paste and water in a saucepan. Add in the basil, oregano, parsley, garlic, brown sugar, salt and pepper. Spoon the mixture into the baked eggplant. Top it with mozzarella cheese. Bake for another 15 minutes. Serve and enjoy.

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