Ingredients

How to make it

  • Preheat oven to 350 deg.
  • After slicing eggplant, salt and place on paper towels for 25 min.
  • Pat dry and place slices on 2 cookie sheets
  • Drizzle olive oil over slices - Bake for 35 min. turning once
  • Layer in 9X13 pan - pasta sauce, eggplant, mozzerella cheese, bread crumbs.
  • Layer until all eggplant is gone, ending with cheese on top.
  • Cover with aluminum foil and bake 35-40 min. or until bubbly
  • Take foil off 10 minutes before done to brown.
  • Enjoy...............

Reviews & Comments 5

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  • krumkake 5 years ago
    I love this 'no fry' version - has to be a lot healthier for me, too! I will try this out for us very soon...we love eggplant parm - such good stuff!
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    " It was excellent "
    pinkmonkey ate it and said...
    bookmark! not sure what a cookie sheet is though! i'll improvise :)
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  • juniprune 5 years ago
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  • ttaaccoo 5 years ago
    This looks soo good! I used to make it with dipping the sliced eggplant in eggs slightly beaten with Italian spices. Lined a baking sheet with tin foil, and baking the slices at 375 or 400 for 20 mins or until browned. And halfway, turning the eggplant over. (This way eliminated the de-watering of the eggplant)
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    " It was excellent "
    debbie919 ate it and said...
    Excellent...sounds so much easier - love it, thanks!
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