Healthy Eggplant Parmesan - Passion Is Cooking

Healthy Eggplant Parmesan

egg plant parmigiana

Healthy Eggplant Parmesan

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Course: antipasto, Appetizer, Main Course, Vegetarian
Cuisine: Italian
Keyword: egg plant recipes, eggplant parmesan, eggplant parmigiana, melanzane alla parmigiana
Servings: 10 people

Ingredients

  • 4 medium eggplants, peeled and sliced thinly lengthwise
  • 1 litre passata di pomodoro
  • 150 grams grated parmigiano reggiano
  • 250 grams grated mozzarella
  • 10 fresh basil leaves
  • 5 grams dry oregano
  • 10 grams of salt (for pressing the water out of the eggplant)
  • Extra virgin olive oil for seasoning
  • Salt and pepper to taste
  • 1/2 clove of garlic, thinly sliced

Instructions

  • Place the sliced eggplant on a colander, sprinkle the 10 gr of salt, lined a paper towel and press them for 2 hours.
  • In a medium size bowl add the passata, season with salt pepper, dry oregano, garlic and olive oil and set aside.
  • After 2 hours remove eggplant from colander pat them dry and remove the bitter water.
  • After the eggplant is completely dry you can fry them into a pot with olive oil or air fry them in order to cut down the amount of fat.
  • Line an oven proof Pyrex, drizzle some olive oil and a small amount of season passata and begin to line the crispy eggplant.
  • Begin the assembly: eggplant ,tomato passata, mozzarella, parmigiano and fresh basil.
  • Repeat the assembly in order to create 4 layers. 
  • Finish the top layer with tomato passata , grated mozzarella , grated parmigiano and fresh basil.
  • Cover with aluminum foil and bake in a preheated 400 degrees F. oven for the first 5 minute then lower the oven to 375 degrease F for a remaining 20 minutes.
  • After the 20 minutes turn your oven to a broiler and let it crisp on the top for 2 to 3 minutes uncovered.
  • Remove the Eggplant Parmigiana from the oven and let it rest for 2 hours before cutting it, in order to allow all the liquid to set.
  • Buon Appetito.

Video

Notes

Chef Notes: This wonderful simple recipe that originates in a region of Sicily. Simple fresh product, a wonderful crowd pleaser that is perfect to be served as an appetizer at room temperature or as a main course.
Anita and I made the recipe much lighter and as healthy as possible following our beloved Mediterranean lifestyle.
Wine Pairing: Barbera d’Asti
Juice Pairing: Mint of Cucumber Juice
Equipment: https://linktr.ee/passioniscooking
Tried this recipe?Mention @passioniscooking or tag #passioniscooking!

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Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

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