Eggplant Parmesan

Eggplant Parmesan with pasta

There is no breading or frying with this healthy eggplant Parmesan recipe. The eggplant slices are broiled instead. You can serve it with plain pasta with some olive oil and parmesan cheese. Steamed broccoli or asparagus also work well alongside eggplant Parmesan. Garlic bread and a green salad with a tart or vinegary taste compliment the cheesiness of the eggplant.

Place the eggplant slices in a large colander leaning against the sides and sprinkle evenly with salt.

Rinse off the salt under cold running water. Pat the slices very dry with paper towels.

Arrange eggplants on the baking sheets, brush both sides of eggplant slices with olive oil. Broil for 8-10 minutes, flipping halfway through until golden brown on both sides.

In a 9×13 inch baking dish spread one cup of the marinara sauce to cover the bottom.

Arrange half of the eggplant slices over the sauce.

Cover the eggplant with another cup of the sauce. Top with half of the mozzarella cheese and sprinkle with half of the grated Parmesan cheese.

Repeat with the remaining eggplant, marinara sauce, bail leaves, mozzarella and Parmesan cheese.

Eggplant Parmesan

Ingredients:

• 2 eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon salt, or as needed
• 3 tbsp extra virgin olive oil
• 3 cups marinara sauce (use the highest-quality sauce you can find for the best flavor)
• 16 basil leaves
• 1/2 cup grated Parmesan cheese (for Vegan and Paleo diet use Soy Parmesan)
• 1/2 cup grated Mozzarella cheese (for Vegan and Paleo diet use Soy Mozzarella) 

Directions:

1- Place the eggplant slices in a large colander leaning against the sides and sprinkle evenly with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain out.

2- Rinse off the salt under cold running water. Pat the slices very dry with paper towels.

3- Place the oven rack on the middle shelf and preheat the broiler.

4- Arrange eggplants on the baking sheets, brush both sides of eggplant slices with olive oil. Broil for 8-10 minutes, flipping halfway through until golden brown on both sides.

5- In a 9×13 inch baking dish spread one cup of the marinara sauce to cover the bottom. Arrange half of the eggplant slices over the sauce. Cover the eggplant with another cup of the sauce. Top with half of the mozzarella cheese and sprinkle with half of the grated Parmesan cheese. Lay half of basil leaves on top. Repeat with the remaining eggplant, marinara sauce, bail leaves, mozzarella and Parmesan cheese.

6- Cover with aluminum foil and bake in a preheated 350°F for 25 minutes. Uncover and bake for 5 minutes longer until golden brown.

7- Let stand 15 minutes before serving.

’m a mother, daughter, mother-in-law and wife, who likes to create things as often as possible. Creating recipes, doing makeover recipes, creating simple and easy centerpiece, creating web design, logos, fliers and so on … I use my blog to share with you my recipes that I went through a lot of trial cooking before I came up with the extreme makeover dish that is healthy and tasty.  To change this standard text, you have to enter some information about your self in the Dashboard -> Users -> Your Profile box. Read more from this author