EGGPLANT PARMESAN

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

1. 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.

2. 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.

3. 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.

4. Bake to Perfection: Return the eggplant to the oven and bake for 10 minutes until you melt the cheese and it becomes bubbly.

5. 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.