Baked Eggplant Parmesan

Baked Eggplant Parmesan

Ingredients:

A 1# Eggplant, peeled and sliced
2 Large tomatoes thinly sliced
12 Fresh Basil leaves
½# Mozzarella cheese, thinly sliced
2 Tbsp Olive oil
½ Cup Parmesan cheese, grated
Chopped Parsley (Optional)
Salt & Ground Black pepper (to taste)

Instructions:

Preheat oven to 400ºF (350°F if using Convection Oven). Coat bottom of baking dish with 1 Tbsp Olive oil. Starting at one end of the dish, place 1 slice of eggplant upright against the side of the dish followed by a slice of tomato followed by a slice of Mozzarela cheese followed by a Basil leaf. Repeat the process of alternating the slices to complete the row, and then begin a 2nd row. When the dish is filled with all of the eggplant, tomato, mozzarella cheese, and basil, drizzle remaining 1 Tbsp Olive oil over top and sprinkle with salt & pepper. Place in oven and bake for 20 minutes. Remove from oven, coat with Parmesan cheese, and return to the oven for another 10 minutes or until the the cheese is bubbling and the eggplant is tender. Serve hot garnished with chopped parsley.

Sounds amazing!  I have a bunch of end of season eggplants...I bet you could fix this and freeze it?  Or bake then freeze?  Thoughts?

Yes, baked and frozen works really well.   I haven't ever tried freezing it before it was baked, but I think the Eggplant would get mushy if it were frozen raw.

I wish I had a separate freezer so I could make cooked meals from the garden, like eggplant Parmesan, and Seal-a-Meal them for winter.

Many veggies need to be blanched, chilled and drained before freezing.

OhioGardener wrote:Yes, baked and frozen works really well.   I haven't ever tried freezing it before it was baked, but I think the Eggplant would get mushy if it were frozen raw.

Right, true.  I would like to do that.  Hope I have time!