This skinnier eggplant parmigiana is a lighter take on a classic favorite ๐
Ingredients
- 1 globe eggplant ( about 1 1/2 lb )
- Olive oil for brushing
- 16 ounce Fresh mozzarella cheese sliced
- 1/2 cup freshly grated Parmesan cheese
- 3 tbs dry bread crumbs
- 1/2 cup tomato sauce
For the sauce
- 2 tbs olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tomato diced about (8 ounce)
- 1 tbs tomato paste
- 1/2 C. Water
- 8 basil leaves
- 1 tsp sugar + salt and pepper to taste
Instructions
- Eggplant parmigiana is normally made by dusting the eggplant slices with flour and frying it. Trust me itโs so delicious the authentic way!! In this skinnier version I just brush the eggplant with olive oil and bake it, and itโs just as tasty if not tastier.
- Slice the eggplant into rounds and layer in a colander adding salt in between, leave it to drain for about 20 minutes then rinse with 1/2 cup of cold water and pat dry.
- Preheat the oven to 400 F, brush a baking sheet with olive oil, lay the eggplant in a single layer and brush the top with olive oil, salt and pepper. Bake for 20-30 minutes or until golden on top.
- Time to assemble, brush 8×8 baking dish with olive oil make 1st layer with eggplant, 2nd layer half the sauce, 3rd layer mozzarella and Parmesan. Continue making another layer in the same order and then sprinkle the top with the bread crumbs.
- Bake for 25 minutes or until golden on top in a 400 F oven. I like to add 1/2 cup of tomato sauce 1/2 way through cooking!! Enjoy ๐.