Eggplant parmesan with no breadcrumbs
Slices of eggplant roasted until soft and golden, then layered with garlicky tomato sauce, stretchy mozzarella, provolone and parmesan and baked until the top bubbles. There is no breading and no frying, so the eggplant tastes of itself. Serve it with a green salad.
- Time
- 90 min (25 prep + 65 cook)
- Servings
- 4
- Per serving
- 404 kcal
- Protein
- 24 g
Ingredients
- 2 small (550 g) eggplant, in 1 cm (1/2-inch) rounds
- 2/3 tsp salt
- 2 tbsp olive oil
- 1 1/4 cups tomato sauce, no-sugar-added marinara, or plain canned tomato sauce
- 2 cloves garlic, grated
- 1 tsp dried oregano
- 8 oz fresh mozzarella, whole-milk low-moisture, grated
- 3 1/2 oz provolone, sliced or grated
- 1/2 cup grated parmesan (refrigerated)
- a small handful fresh basil, torn
Steps
- Lay the eggplant rounds on paper towels, sprinkle them with the salt and leave for 15 minutes, then blot off all the moisture.
- Heat the oven to 400°F. Lay the slices on two parchment-lined sheet pans, brush both sides with the oil and roast for 20–25 minutes, turning once, until soft and golden.
- Stir the tomato sauce, garlic and oregano together.
- Spread a spoonful of the sauce in a 8 inch square baking dish. Layer a third of the eggplant, then a third of the sauce, mozzarella, provolone and parmesan. Repeat twice, finishing with the cheese.
- Bake 25–30 minutes until bubbling and golden. Rest 10 minutes so it holds its layers, then scatter with basil. It keeps 4 days in the fridge and freezes 3 months; reheat covered at 350°F for 15–20 minutes or in the microwave.
Good to know
Do I have to salt the eggplant?
It is worth the 15 minutes. Salting and blotting pull out water that would otherwise end up in the dish.
Alternative
Per
- Calories
- 158
- Protein
- (24%)
- 9 g
- Fat
- (64%)
- 11 g
- Carbohydrates
- (12%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 508 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1618 kcal goes into the pot and 1254 g of ingredients comes out as about 1024 g of food: 158 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.