Dive into the ultimate vegetarian comfort food with this incredibly Easy Eggplant Parmigiana! Forget complicated steps and endless frying. This streamlined recipe delivers all the rich, cheesy, saucy goodness you crave in a classic Italian-American dish, but with minimal effort. It’s the perfect satisfying meal for a busy weeknight and proves that delicious doesn’t have to be difficult. Let’s get cooking!
Ingredients
• 1 medium eggplant (about 1 lb / 450g)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/8 tsp garlic salt (or to taste)
• 1 cup marinara or spaghetti sauce (240ml)
• 4 slices mozzarella cheese (about 4 oz / 113g)
• 1/4 cup grated Parmesan cheese (1 oz / 28g)
Instructions
1. Preheat your oven to 350°F / 175°C. Spray an 8×8 inch baking pan with nonstick spray.
2. Wash and slice the eggplant into 1/4-inch thick rounds. In a small bowl, mix the dried basil, oregano, and garlic salt into the spaghetti sauce.
3. Arrange half of the eggplant slices in a single layer in the bottom of the pan.
4. Spoon half of the seasoned sauce over the eggplant.
5. Create a second layer with the remaining eggplant slices and top with the rest of the sauce.
6. Cover the pan with foil and bake for 20 minutes, or until the eggplant is tender.
7. Carefully remove the pan from the oven and discard the foil. Lay the mozzarella slices over the top.
8. Bake uncovered for an additional 3-5 minutes, until the cheese is melted and bubbly.
9. Sprinkle with Parmesan cheese and serve immediately.
Nutritional Information
• Serves: 4
• Cost Per Serving: $2.03
• Calories: 173
• Fat: 9g
• Carbohydrates: 11g
• Protein: 11g
• Fiber: 3g
• Sugar: 6g
• Sodium: 573mg
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• For a less watery result, salt your eggplant slices. Lay them on a paper towel, sprinkle with salt, and let them sit for 30 minutes before building your dish. Be sure to pat them dry.
• Elevate your dish by using a high-quality marinara sauce. For an extra fresh flavor, stir in a tablespoon of chopped fresh basil or parsley with the dried herbs.
• Feel free to use fresh mozzarella instead of pre-sliced for an extra gooey, delicious cheese pull. A sprinkle of red pepper flakes on top before serving adds a nice kick.
FAQ
Q: Can I make this eggplant parmigiana vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the mozzarella and Parmesan cheese with your favorite dairy-free alternatives. Most grocery stores carry excellent vegan mozzarella slices and grated Parmesan-style cheese.
Q: Is this dish a good source of vegetarian protein
A: This eggplant parmigiana provides 11g of protein per serving, primarily from the mozzarella and Parmesan cheese. To create a more protein-rich meal, consider serving it alongside a portion of whole wheat pasta, quinoa, or a side of cannellini beans.
Q: How do I store and reheat leftover eggplant parmigiana
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in an oven-safe dish at 350°F / 175°C until warmed through and the cheese is bubbly. You can also reheat individual portions in the microwave.
Q: My eggplant parmigiana is watery, what did I do wrong
A: Eggplant naturally holds a lot of water. To prevent a watery dish, it’s crucial to salt the eggplant slices and let them rest for at least 30 minutes before cooking, as mentioned in the Pro Tips. This process draws out excess moisture, resulting in a richer, more concentrated flavor and better texture.
