Healthy Eggplant Parmigiana
User Reviews
5.0
                                            
                                            3 reviews
                                        
                                    
                                        Excellent
                                    
                                - 
                        Prep Time
15 mins
 - 
                        Cook Time
1 hr 15 mins
 - 
                        Total Time
1 hr 20 mins
 - 
                        Servings
2 large servings
 - 
                        Course
Main Course
 - 
                        Cuisine
Mediterranean, Greek
 
																									Healthy Eggplant Parmigiana
															
																
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													Crafted with ease and taste in mind, this recipe is a great choice.
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                                Ingredients
- 3-4 wide eggplants about 2 pounds
 - 5 ounces shredded Kaseri Cheese or Caciocavallo or Mozzarella
 - basil
 - olive oil
 
For the tomato sauce
- 20 ounces peeled and diced tomatoes
 - 2 medium onions chopped
 - 2 cloves garlic minced
 - Salt/Pepper to taste
 
Instructions
- Cut eggplant slices about 1/2 inch thick. If you are cooking in a baking dish, cutting the eggplant lengthwise may work better, otherwise you can cut horizontally like I have done.
 - Place eggplant slices in a colander, salt and let the eggplant sit for about an hour, this helps remove the bitterness. If you are using the white Santorini, you can skip this step.
 - Preheat oven at 450 degrees Fahrenheit (230 Celsius), if baking eggplant. If you are sautéing eggplant then just preheat oven at 350 Fahrenheit (180 Celsius).
 - Prepare sauce by sautéing onion until translucent in 2 teaspoons olive oil. Add garlic continue sautéing for another minute.
 - Add the tomatoes and simmer for about 15-20 minutes.
 - Now either lightly saute the slices in olive oil placing them on napkins, or bake in preheated oven of 450 degrees Fahrenheit (230 Celsius). To bake, brush a pan with olive oil, toss the eggplant slices in olive oil and bake for 15-20 minutes.
 - Once your eggplant slices have been sautéed or baked begin assembling. Lower oven temperature to 350 degrees Fahrenheit (180 Celsius).
 - Brush a pan with olive oil or you can spread tomato sauce, place the eggplant, then tomato sauce, then basil and then cheese, repeat this until you have finished with a layer of cheese. It is kind of like putting together lasagna. I also added a few drops of olive oil between layers.
 - Bake in the oven for about 30 minutes, until eggplant is soft.
 - Serve.
 
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                User Reviews
Overall Rating
5.0
                                                
                                                3 reviews
                                            
                                        
                                            Excellent
                                        
                                        
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