Main courseItalianEasy

Teriyaki Eggplant Parmigiana

Name: Teriyaki Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium, sliced into 1/2-inch rounds Eggplant; 1 cup Marinara sauce; 1 cup Mozzarella cheese, shredded; 3 tbsp Teriyaki sauce; 2 tbsp Olive oil; 1/2 cup Breadcrumbs; 1/4 cup Grated Parmesan cheese; 6 Fresh basil leaves; 1/2 tsp Salt; 1/4 tsp Black pepper

Baked eggplant layers with marinara and mozzarella, brushed with a sweet teriyaki glaze.

Total

45 min

Prep

15 min

Cook

30 min

Serves

How many of these 10 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.

Add to my week — free

Servings

Recipe serves 2

Ingredients

1 medium, sliced into 1/2-inch rounds Eggplant
1 cup Marinara sauce
1 cup Mozzarella cheese, shredded
3 tbsp Teriyaki sauce
2 tbsp Olive oil
1/2 cup Breadcrumbs
1/4 cup Grated Parmesan cheese(optional)
6 Fresh basil leaves(optional)
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

1
Preheat the oven to 400°F (200°C). Sprinkle eggplant slices with salt and let sit 10 minutes, then pat dry to draw out moisture.
2
Brush both sides of the eggplant slices with olive oil, season with black pepper, and coat lightly with breadcrumbs. Arrange on a baking sheet and bake for 15 minutes until golden.
3
Brush the baked eggplant with teriyaki sauce. In a small baking dish, layer half the eggplant, half the marinara, and half the mozzarella; repeat the layers.
4
Top with Parmesan and bake for 15 minutes until bubbly and lightly browned. Rest 5 minutes, garnish with fresh basil, and serve.