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Baked Eggplant Parmesan
Grilled Eggplant Parmesan a delicious classic Italian recipe, no-fry baked cheesy dish the whole family will love, gluten free, vegetarian.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 225 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
BASIC SAUCE
- 1 can peeled tomatoes (400 grams)
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- ¼ teaspoon salt
- 1-2 pinches hot pepper flakes if desired
- 1/2½ teaspoon oregano
- 5 leaves fresh basil chopped
- ¼ cup water (113 grams)
FOR THE LAYERS
- 2-3 medium eggplants
- ¾ cup Parmesan Cheese (75 grams)
- 1½ cups firm mozzarella shredded (150 grams)
*Choose Italian / Globe or Rosa Bianca Eggplants.
Instructions
- Pre-heat oven to 350F (180C).
- If you are using the Italian or Globe eggplant then slice the eggplant into ¼ inch slices and place in a bowl, sprinkle with approximately 1 teaspoon of salt and let sit for about 15-20 minutes. Then drain but do not rinse.
- In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves and water, stir to combine, squish the tomatoes with a fork occasionally. Simmer on medium heat until thickened and most of the water has evaporated.
- After 20 minutes grill the eggplant.
- In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make about 3 or 4 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for the remaining layers, the last layer top only with Parmesan cheese. (Place baking dish on a cookie sheet just in case the sauce bubbles over). Bake for approximately 25 - 30 minutes, let sit 5 minutes before serving. Enjoy!
Cup of Yum
Notes
- This eggplant parmesan bake will keep just as well as any other eggplant dish. You can store the leftovers in an airtight container, either altogether, or separated by serving size, and keep in the refrigerator for up to 5 days.
- If you want to make freeze half for later, or you want to make a double batch for an easy to heat up dinner during busy weeks, you can also freeze the dish.
- To freeze, you’ll once again want to store everything in an airtight container once the dish is completely cooled. Then you can store it in the freezer for up to 4 months.
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
574mg
(24%)
Potassium
511mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
425IU
(9%)
Vitamin C
9.9mg
(11%)
Calcium
327mg
(33%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 574mg | 24% |
| Potassium | 511mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 327mg | 33% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.