Baked Eggplant Parmesan recipes

Ingredients

• 1/4 cup plus 2 tablespoons olive oil, divided
• 4 large garlic cloves, minced
• 1 (28oz) can San Marzano tomato puree (you can also use whole tomatoes, pureed with juices in blender or food processor until smooth)
• 1 teaspoon McCormick® Italian Blend Herb Grinder, plus more to taste
• 1/2 teaspoon salt, or to taste
• 1 large eggplant, sliced into 3/8-inch thick slices
• 12 ounces fresh mozzarella cheese, grated or sliced (3 cups grated)
• 1 ounce finely grated Parmesan cheese (1/2 cup grated)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag