In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.

Ingredients

2 serv.

eggplant↗1 -2
olive oil↗1 -3 tablespoon
garlic cloves, chopped↗3
(or 1 tsp. minced garlic)
basil↗1⁄2 teaspoon
oregano↗1⁄2 teaspoon
tomato sauce↗1 ounce
cheese↗1 cup
(the kind and amount is up to you!)

Step-by-step instructions

1
Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
2
Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
3
Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
4
Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.

Source: food.com

Original recipe ↗

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