This baked eggplants with mozzarella and parmesan recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant. The archived version omitted or conflicted on important ingredients, which are clarified in the list below.

Ingredients

  • 1 Cup grated Parmesan cheese
  • 3 Tablespoons dried uncolored breadcrumbs
  • 1 Tablespoon butter
  • 2 medium eggplants
  • 200 g mozzarella
  • 1 cup tomato sauce
  • 1 tablespoon olive oil

Instructions

  1. The archived ingredient list contains only Parmesan, breadcrumbs and butter; eggplant, mozzarella and tomato components were missing. For a workable version, add 2 eggplants, 200 g mozzarella and 1 cup tomato sauce to the shopping list.
  2. Cut eggplants into 1 cm slices, brush lightly with oil and roast at 200°C / 400°F for 15–20 minutes until softened.
  3. Layer eggplant slices in a baking dish with tomato sauce and mozzarella. Mix Parmesan and breadcrumbs and scatter over the top; dot with butter.
  4. Bake another 15–20 minutes until bubbling and golden. Rest briefly before serving.

Recipe details

Prep: 15 min · Cook: 30 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.