Okay so this is was also a big hit at home with the family. The photo does not do the flavor justice, but I promise you it’s good. If you google eggplant Parmesan, you will see many recipes and many different ways to make this same recipe. Since I work and I want to make recipes that will not only be healthy but won’t make me slave in the kitchen, I came up with this one. It is simple, tasty and by skipping the breading portion, you save on calories, fat and carbs.
My husband actually said that this was the best eggplant dish that he had ever had and my daughter started by saying she did not like eggplant and then ate the entire dish. Now if I can just get her to eat salad….that is my next mission. I like to make foods that are healthy for you fun to eat. Even through the cheese may not be the best food for you, it is natural and if you eat it in moderation, it’s not bad. Eggplant however, is good for you and low in calories.
This blog is all about the eggplant, but the next blog will be about the salad, it was so tasty and refreshing that I have to give you all the recipe also. Actually, moving forward, I am going to try and provide you with several recipes that make a full meal. The hardest thing for me, starting off was creating a full meal and also portion control. I will attempt to make things a little easier for you so that you too can make healthy and simple dinners for your family daily.
INGREDIENTS – Serves 3-4
- 2 Eggplants (sliced into 1/4 inch slices) – have an even number or slices, if possible
- Mozzarella Cheese (shredded)
- Parmesan Cheese (shredded)
- Olive oil cooking spray
- Tomato Sauce
- 2 cups of to tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 1/2 tablespoon kosher salt
- 1/4 tablespoon pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
HOW TO MAKE IT…
- Set oven temperature to 400 degrees
- In a large saute pan on medium high heat , spray cooking oil and sear each eggplant on both sides for about a minute, then place the eggplants on a baking sheet
- In a separate sauce pan on medium low heat, add the tomato sauce, tomato paste, oregano, salt, pepper, garlic powder and onion powder and simmer for about 10 minutes.
- Assemble the eggplants by layering one eggplant, then add some tomato sauce, then some mozzarella. Add a second layer exactly the same, but top with some Parmesan cheese
- Bake for about 15-20 minutes then let sit for a few minutes before serving
Salad in the photo will have it’s own recipe blog
- You can batter the eggplants with breading and either bake or fry prior to assembling
- You can use different types of cheeses
- You can slice the eggplant in longer slices and only use one (that wont change the flavor, but will change the presentation)