I recently bought ready-made eggplant parmesan from a small (and authentic) grocery that stocks fresh pasta made in-store by the Italian owners. The parm was delicious. There is everything to love in the two main ingredients – eggplant and cheese! Unfortunately, my new health app registered the accompanying high number of calories which forced me to attempt a healthier version of the classic.
Eggplants are notorious for absorbing unhealthy amounts of oil, and by baking eggplants, my version cuts out frying the eggplant altogether. Cutting this step also eliminates both the eggs and breadcrumbs that coat the eggplant; these add to the amount of oil absorbed, as well as to the dish’s total calories. All that was left to do was to combine good tomato sauce (thickened with celery, carrots, onions, and garlic), fresh basil, and cheese, and bake. The toasted breadcrumbs that were sprinkled in between layers added crunch, but they are not essential.
San Marzano tomatoes (28 oz) can – 2
Tomato paste – 1½ tbsp
Onion – 1 medium, sliced
Carrots – 2, diced
Celery – 1 ½ stalks, chopped
Garlic cloves – 6-8, minced
Olive oil – 1 ½ tbsp
Salt – to taste
Chili pepper flakes – 1½ tsp
Pepper – 1 tsp
- Heat the oil in a pan.
- Add onions to the hot oil, and sauté until translucent.
- Add garlic and stir-fry, until light brown.
- Add carrots, celery and cook for about five minutes or until softened.
- Remove the mixture from heat, and mix in the food processor to a grainy texture.
- Add the mixture back to the pan. Start to heat the pan, adding tomatoes and tomato paste to the mixture. Cook the juice down, mashing up the tomato pieces.
- Add the salt, pepper, and chili flakes. Adjust the seasonings to taste.
- Keep 3 cups aside, and boil it down until it is a thick liquid.
- Freeze the rest of the sauce to use later. I often serve with meatballs, spiralized zucchini “noodles,” and grilled shrimp.
Eggplant – 2 medium sized, peeled and cut lengthwise into ¼-inch strips (10-12 strips in total)
Olive oil – 1 tbsp
- Heat the oven at 400°F.
- Place the eggplant slices on aluminum foil and brush lightly with oil.
- Cook for about 35-40 minutes, turning slices halfway through, until just soft. Keep aside.
For The Assembly Line:
Toasted breadcrumbs or panko – ½ cup
Mozzarella cheese – 12 oz, thinly sliced
Parmesan cheese – 4 oz, freshly grated
Fresh basil leaves – 12-15 leaves
Tomato sauce – see above
Baked eggplant – see above
- Lightly grease a loaf pan or Pyrex dish.
- Divide the ingredients in the following order for three layers: sauce, breadcrumbs, overlapping eggplant slices, cheese (parmesan and mozzarella), and basil. Repeat, until you have formed 3 layers.
- Bake at 350°F for 40 minutes. Set under a broiler for 5 minutes at the end for a crisp topping.
- Once cooled, the baked eggplant parmesan will be firm. Loosen the slides by sliding a knife along the edges. Flip over on to a serving plate.
Note: Reduce the tomato sauce, so that there is no excess liquid. Otherwise, your layers will not be firm.