The Sunday Recipe: Simple Eggplant Parm



Simple Eggplant Parm

(not breaded, gluten free)


1 medium sized eggplant

3 tablespoons olive oil

1 cup sauce

1 cup shredded mozzarella

2 tablespoons grated parmesan


  1. Heat a large saute pan on medium heat.
  2. Preheat oven to 400 degrees.
  3. Peel and cut off the ends of the eggplant.
  4. Slice eggplant into 1-inch thick rounds.
  5. Brush one side of the eggplant with olive oil.
  6. Place, oil side down, in the pan.
  7. Brush the rest of the oil onto the top side of the eggplant round.
  8. Cover and cook about 5 minutes.
  9. Turn eggplant over and cook another five minutes.
  10. Grease or spray a large pie plate.
  11. Spread ½ cup of tomato sauce in bottom of plate.
  12. Place the eggplant rounds onto the sauce.
  13. Top eggplant with the remainder of the sauce.
  14. Sprinkle with mozzarella cheese then parmesan cheese.
  15. Bake for 15 minutes at 400 degrees.
  16. Enjoy!

(This is a GREAT recipe for freezing as it tastes even better after it sits for a day or two.)

Optional simple tomato sauce: Combine 1 8-ounce can unsalted tomato sauce, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon sea salt, and a pinch of sugar.


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