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Dreamy Eggplant Parmesan

Dreamy Eggplant Parmesan

Course: Main Course
Cuisine: Italian
Keyword: Eggplant Parmesan, Eggplant Recipes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 Servings
Calories: 371kcal
A healthy take on classic Eggplant Parmesan with no breading or frying. It's a lighter and delicious gluten-free and vegetarian dish.
Print Recipe

Ingredients

For the marinara sauce

  • 2 tablespoons olive oil
  • 1/2 cup diced red bell pepper
  • 1 cup diced red onions
  • 1 28-ounce canned whole or diced tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon minced oregano
  • 2 tablespoons chopped basil plus extra for garnish
  • 4 cloves garlic 1 ½ T minced garlic
  • ½ -1 teaspoon coconut sugar optional
  • a splash of red wine optional

For the Eggplant Parmesan

  • 2 small eggplants sliced into 16 – 20 1/2 -inch rounds.
  • 1/3 cup olive oil for brushing eggplant
  • 1/4 cup chopped parsley
  • 2 cups ricotta cheese
  • 1 large egg
  • 16 ounces mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

To Make the Marinara Sauce:

  • Pour 2 tablespoons of olive oil into a saucepan over medium heat.
  • Add the onions and red peppers to the pan and sauté for 5 minutes.
  • Mix in the garlic, tomatoes, tomato paste, oregano, and basil.
  • Simmer on low heat for about 30 minutes.
  • Place the marinara in a blender or use an immersion blender to process until you have a smooth sauce. If you prefer a chunkier sauce, process it for a shorter time.
  • Check seasonings and add coconut sugar, salt, and pepper as needed. Set the sauce aside.

Prepare the Eggplant:

  • Preheat the oven to 400°F (204°C).
  • Place the eggplant slices on a parchment-covered sheet pan.
  • Brush the slices with olive oil and sprinkle with salt and pepper.
  • Bake in the oven for 10 minutes, flip, and cook for another 10 minutes until golden and tender. Remove from oven.

Assemble the Eggplant Parmesan:

  • Reduce the oven temperature to 375 degrees.
  • While the eggplant is baking, place the ricotta, egg, Parmesan, parsley, ½ teaspoon salt, and ½ teaspoon pepper in a bowl and mix thoroughly.
  • Pour a thin layer of marinara sauce to cover the bottom of a baking dish.
  • Depending on how many servings you are making, place 8 to 10 of the larger eggplant slices in the dish.
  • Place a slice of mozzarella on each piece of eggplant. Slice the mozzarella, so you have two slices per serving.
  • Spoon a scoop of the ricotta mixture onto each slice.
  • Lay another slice of eggplant on each serving.
  • Pour a spoonful or two of sauce over each stack.
  • Add another slice of mozzarella and a dollop of ricotta to each serving.
  • Place the dish in the oven and bake for 15 to 20 minutes.
  • Turn the broiler on for a few minutes to brown the top a bit, then remove from the oven.
  • Garnish each serving with fresh basil and extra marinara sauce.
  • Plating tip: Ladle some sauce onto the plate, place a stack of eggplant on top, and garnish with fresh basil.

Nutrition

Calories: 371kcal | Carbohydrates: 14g | Protein: 19g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 722mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1023IU | Vitamin C: 16mg | Calcium: 489mg | Iron: 1mg