Baked Eggplant Parmesan
Grilled Eggplant Parmesan a delicious classic Italian recipe, no-fry baked cheesy dish the whole family will love, gluten free, vegetarian.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 6 servings
- 1 can peeled tomatoes (400 grams)
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1/4 teaspoon salt
- pinch of hot pepper flakes if desired
- 1/2 teaspoon oregano
- 5 leaves fresh basil chopped
- 1/4 cup water (113 grams)
FOR THE LAYERS
- 2-3 medium eggplants
- 3/4 cup Parmesan cheese (75 grams)
- 1 1/2 cups firm mozzarella shredded (150 grams)
*Choose Italian / Globe or Rosa Bianca Eggplants.
Pre-heat oven to 350° (180° celsius).
If you are using the Italian or Globe eggplant then slice the eggplant into 1/4 inch slices and place in a bowl, sprinkle with approximately 1 teaspoon of salt and let sit for about 15-20 minutes. Then drain but do not rinse.
In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves and water, stir to combine, squish the tomatoes with a fork occasionally. Simmer on medium heat until thickened and most of the water has evaporated.
After 20 minutes grill the eggplant.
In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make about 3 or 4 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for the remaining layers, the last layer top only with Parmesan cheese. (Place baking dish on a cookie sheet just in case the sauce bubbles over). Bake for approximately 25 - 30 minutes, let sit 5 minutes before serving. Enjoy!
Calories: 225kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 574mg | Potassium: 511mg | Fiber: 5g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 9.9mg | Calcium: 327mg | Iron: 1.3mg