Eggplant baked with tomatoes, parmesan, and basil then topped with freshly grated fontina. Delicious and easy to make, these baked eggplant parmesan make the perfect meals.
Ingredients
1 medium eggplant, sliced
1 medium tomato, sliced
¼ cup fresh basil leaves
⅛ cup grated parmesan cheese
⅛ cup fresh fontina cheese, grated
¼ cup tomato sauce
Directions:
Preheat the oven to 350F. Lightly grease a 9 inch round or square baking pan with olive oil or nonstick cooking spray.
Place the sliced eggplant in a single layer on the bottom of the baking pan. Top the eggplant slices with tomatoes and fresh basil leaves. Pour the tomato sauce over the eggplants, tomatoes, and basil leaves.
Top with parmesan and fontina cheese.
Place the baking pan into the oven and bake the eggplants until they’re soft and the cheese has melted, about 15-20 minutes.
Remove the baking pan from the oven and serve the eggplant parmesan with fresh basil if desired.
Serve the eggplant parmesan warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/04/06/baked-eggplant-parmesan/