August 14, 2026
URL: https://www.conagrabrands.ca/en/brands/aylmer/recipes/easy-eggplant-parmesan-34606
- Prep Time Minutes: 10
- Total Time Minutes: 40
- Number of Ingredients: 8
- Servings: 4
Ingredients
- 1 can (796 mL) AYLMER® DICED TOMATOES (no salt added)
- 2 eggplants, thinly sliced
- 1 tsp (5 mL) each salt and pepper
- 1/4 cup (60 mL) olive oil (approx.)
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) red chili flakes
- 1 cup (250 mL) shredded mozzarella cheese
- 1/4 cup (60 mL) finely chopped fresh basil
Directions
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Step one
Season both sides of each slice of eggplant with salt and pepper. Heat some of the oil in large, nonstick skillet set over medium-high heat; cook eggplant, in batches and adding more oil as needed, for about 3 minutes per side or until tender and golden brown. Transfer with slotted spoon to paper towel–lined plate to drain.
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Step two
In same pan, cook garlic and chili flakes over medium heat for about 1 minute or until fragrant. Add tomatoes; simmer for 8 to 10 minutes or until sauce is slightly thickened.
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Step three
Arrange eggplant slices on two parchment paper–lined baking sheets. Top each slice with some of the tomato sauce and mozzarella.
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Step four
In two batches, broil on middle rack of oven for 3 to 5 minutes or until heated through and cheese is melted. Sprinkle with basil.