Easy Eggplant Parmesan
Recipe from The Best 3-Ingredient Cookbook by Toby Amidor and published by Robert Rose Books, 2020. All Rights Reserved. Photo courtesy of Ashley Lima
Serves: 4 servings
  • 2 cups tomato-based pasta sauce
  • 1 eggplant, sliced into 1-inch rounds
  • 2 cups shredded mozzarella cheese
  • 3 tbsp olive oil (pantry item)
  • ⅛ tsp salt (pantry item)
  • ⅛ tsp ground black pepper (pantry item)
  1. Preheat the oven to 375 degrees
  2. Coat the glass baking dish with oil.
  3. Sprinkle both sides of the eggplant rounds with the salt and pepper.
  4. Add one-third of the pasta sauce to the baking dish and use the back of a spoon to spread it evenly. Top with one layer of eggplant, one-third of the sauce and half of the cheese. Repeat the layers, ending with the remaining half of the cheese.
  5. Cover the baking dish with foil and bake until the cheese is melted and bubbly, 40 to 45 minutes. Remove the foil and continue baking an additional 10 minutes.
Nutrition Information
Serving size: about 6.5 oz
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/easy-eggplant-parmesan/