HEALTHY EGGPLANT PARMESAN (NO FRYING REQUIRED)
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.
Provided by Home Chef Joel
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 3
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
- Season cut sides of tomatoes with salt and pepper.
- Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
- Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
- Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
- Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
- Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
- Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.1 g, Cholesterol 34.5 mg, Fat 18.8 g, Fiber 3.7 g, Protein 13.4 g, SaturatedFat 7.2 g, Sodium 419.2 mg, Sugar 9.3 g
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Chidi Onoh
[email protected]This eggplant parmesan was delicious! The eggplant was tender and flavorful, and the sauce was rich and cheesy. I especially loved the crispy Parmesan cheese crust on top. I will definitely be making this again.
Sheikh Abbas
[email protected]This eggplant parmesan was a bit too salty for my taste. I think I would have preferred it if the Parmesan cheese had been grated fresh instead of using pre-shredded cheese.
Babalwa Sodladla
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this eggplant parmesan. The eggplant was tender and flavorful, and the sauce was rich and cheesy. I will definitely be making this again.
Anishma Ashika
[email protected]This eggplant parmesan was a huge hit with my family. The eggplant was cooked perfectly, and the sauce was flavorful and cheesy. I will definitely be making this again.
Motita Rodriguez
[email protected]I love this eggplant parmesan recipe! It's so easy to make, and it always turns out delicious. I especially love that it doesn't require any frying.
Christina Briones
[email protected]This eggplant parmesan was amazing! The eggplant was so tender and flavorful, and the sauce was rich and cheesy. I will definitely be making this again and again.
wspador
[email protected]The eggplant parmesan was good, but I found the sauce to be a bit bland. I added some extra garlic and Italian seasoning, and it was much better.
Pamela Lindemeier
[email protected]This eggplant parmesan was a bit too oily for my taste. I think I would have preferred it if the eggplant had been roasted instead of fried.
Akintaju Isreal
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The eggplant parmesan was delicious! The eggplant was tender and flavorful, and the sauce was rich and cheesy. I will definitely be making this again.
vlits
[email protected]This was my first time making eggplant parmesan, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I will definitely be making this again.
Anmol Tiwari
[email protected]I've made this eggplant parmesan several times now, and it's always a winner. The eggplant is always perfectly cooked, and the sauce is delicious. I love that this recipe is so easy to make, and it's a great way to use up leftover eggplant.
baloch Bugti
[email protected]This eggplant parmesan was a hit with my family! The eggplant was tender and flavorful, and the sauce was rich and cheesy. I especially appreciated that this recipe didn't require any frying, which made it a healthier option.