Easy Eggplant Parmesan Recipe
User Reviews
5
Easy Eggplant Parmesan Recipe
Description
The Easy Eggplant Parmesan begins by slicing medium eggplants and roasting them with olive oil and salt, which softens the eggplant and reduces bitterness. Meanwhile, a tomato sauce is prepared by sautéing minced onion and garlic with tomato paste, then adding crushed tomatoes, honey for subtle sweetness, and salt. This sauce simmers to blend flavors and mellow acidity.
The dish is assembled in layers in a baking pan by alternating the roasted eggplant slices with sauce and a mixture of grated Parmesan and mozzarella cheeses, repeated for three layers. Baking the layered casserole results in bubbling cheese and melded flavors, with tender eggplant and a rich tomato base.
This eggplant Parmesan works well as a main or side dish for a comforting meal. Garnishing with minced basil adds fresh herbal notes to the finished dish, balancing the cheese and tomato flavors.
Ingredients
- 4 medium eggplant
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided, sea salt
- 1 medium onion minced
- 4 large garlic minced, cloves
- 5.5 .5 ounce tomato paste canned
- 28 ounce crushed tomatoes canned
- 2 teaspoons honey
- 3 ounces Parmesan Cheese about 1 ½ cups, grated, vegetarian if needed
- 12 ounces mozzarella cheese about 3 cups, grated
- basil for garnish, minced
Instructions
- Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Cut the tops off the eggplants then cut them into ½ inch thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them with 1 teaspoon of salt. Roast in the oven for 25 minutes.
- While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
- Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses. Repeat 2 more times so that you have 3 layers.
- Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 471kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 1735mg | 72% |
| Potassium | 1447mg | 31% |
| Fiber | 13g | 52% |
| Sugar | 23g | 46% |
| Vitamin A | 1257IU | 25% |
| Vitamin C | 27mg | 30% |
| Calcium | 534mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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