5 from 2 votes
Healthy Eggplant Parmigiana
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
2
large servings
Course:
Main Course
Cuisine:
Mediterranean, Greek
Ingredients
- 3-4 eggplant about 2 pounds, wide
- 5 ounces Kaseri cheese or Caciocavallo or Mozzarella, shredded
- basil
- olive oil
For the tomato sauce
- 20 ounces tomato peeled and diced
- 2 onion medium, chopped
- 2 cloves garlic minced
- black pepper to taste
- salt 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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