EGGPLANT PARMESAN
This Eggplant Parmesan is a delightful twist on the classic Italian dish. It features tender slices of eggplant baked to perfection, topped with rich marinara sauce, and finished with a gooey layer of mozzarella and Parmesan cheese. The eggplant absorbs the flavours of the sauce and cheese, creating a comforting, hearty dish that’s perfect for any meal. Lighten the dish by baking instead of frying., making it a healthier option that doesn’t sacrifice flavour. Ideal for a simple dinner, this recipe offers a delicious way to enjoy the flavours of Italy in your home.
RECIPE CATEGORY
Dinner, Entrée
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION / TECHNIQUES
Bake, Quick & Easy, Healthy
OCCASION / HOLIDAY
Weeknight Dinner, Comfort Food, Family Meal, Italian Night
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Low Carb, Kid Friendly, Gluten-Free Option
DISH TYPE
Main Course, Casserole
INGREDIENTS FOR EGGPLANT PARMESAN
- 1/2 medium eggplant, sliced
- 1/4 cup marinara sauce
- 1 tbsp mozzarella cheese, shredded
- 1 tbsp Parmesan cheese, grated
- 1/2 tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Protein: 7g
- Carbohydrates: 12g
- Fat: 15g
- Saturated Fat: 4g
- Sodium: 500mg
- Fibre: 4g
- Sugars: 6g
- Vitamin A: 10% of Daily Value (DV)
- Calcium: 15% of DV
- Iron: 6% of DV
PREPARATION FOR EGGPLANT PARMESAN
- Prepare the Eggplant: Preheat your oven to 200°C (400°F). Lightly salt the eggplant slices and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
- Roast the Eggplant: Put the eggplant slices with olive oil on a baking sheet. Roast in the preheated oven for 15 minutes until tender and slightly golden.
- Assemble the Dish: Remove the eggplant from the oven and spread a thin layer of marinara sauce on each slice. Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Bake to Perfection: Return the eggplant to the oven and bake for 10 minutes until you melt the cheese and it becomes bubbly.
- Serve Hot: Remove from the oven and let cool slightly before serving. Enjoy the Eggplant Parmesan with a side salad or a slice of crusty bread.
PREP TIME
15 minutes
COOKING TIME
25 minutes
TIPS FOR EGGPLANT PARMESAN
- Moisture Removal: Salting the eggplant before cooking helps reduce bitterness and excess moisture, preventing the dish from becoming soggy.
- Cheese Layer: For a golden, crispy top, broil the dish for the last 2 minutes of baking.
- Serving Suggestion: Pair with a simple green salad or garlic bread for a complete Italian-inspired meal.
VARIATIONS
- Gluten-Free Option: Use gluten-free breadcrumbs to add a crispy topping before baking.
- Vegan Option: Substitute cheese with vegan mozzarella and Parmesan alternatives.
- Additional Vegetables: Add sautéed spinach or mushrooms between the eggplant layers for extra flavour and nutrition.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
- Freezing: Freeze the assembled but unbaked dish for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the baking time.
- Reheating: Reheat in a preheated oven at 180°C (350°F) until heated.