With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh ...

Tomatoes: Adds a bright acidity that balances the richness of the eggplant. Garlic: Infuses the dish with savory, aromatic ...

Layering, step-by-step: Cover the bottom of a 13×9 baking dish with 1 cup of tomato sauce, Sprinkle 1/3 of mozzarella around, then 1/3 of grated cheese, Layer the pan in eggplant rounds ...

Add the eggplant to the casserole, cover and cook over moderately ... Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne.

and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant slices on an oiled baking sheet, and brush with 2 ...

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are ... Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy.

Eggplant Parmigiana Recipe: Baked eggplant layers with the goodness of olive oil ... Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a little tomato sauce at the ...