May 09, 2017
Layered Eggplant Parmesan
Layered Eggplant Parmesan is a healthier and simpler take on the traditional recipe with stacked tomatoes and eggplant baked with Parmesan and mozzarella cheese, garlic and Italian spices!
Anything with the word Parmesan in it is a win for my family. Eggplant Parmesan, my 3-Ingredient Grilled Chicken Parmesan, Chicken Parmesan Stuffed Spaghetti Squash and my most viral recipe ever on the blog: Parmesan Tomato Zucchini Bake.
Anything with the word Parmesan in it is a win for my family. Eggplant Parmesan, my 3-Ingredient Grilled Chicken Parmesan, Chicken Parmesan Stuffed Spaghetti Squash and my most viral recipe ever on the blog: Parmesan Tomato Zucchini Bake.
The Best Eggplant Parmesan
Since I have gotten so much awesome feedback on my Parmesan Tomato Zucchini Bake, I wanted to make something similar with eggplant. There is something so pretty about layering vegetables with their different colors! It is super delicious.
How to Make Eggplant Parmesan
This recipe is super easy and takes about 5 minutes to prep and then, you just throw it in the oven and wait for it to finish baking. Serve it with pasta or a sautéed chicken breast. This meal is perfect for summer because you can use summer's freshest tomatoes and eggplant. Yum!
Instead of breading and frying the eggplant, I just poured the marinara sauce on the bottom of the pan and drizzled the eggplant in a little bit of olive oil which both help to soften and cook the eggplant. You won't even miss the breading with the delicious flavors of the Parmesan and mozzarella cheeses.
Instead of breading and frying the eggplant, I just poured the marinara sauce on the bottom of the pan and drizzled the eggplant in a little bit of olive oil which both help to soften and cook the eggplant. You won't even miss the breading with the delicious flavors of the Parmesan and mozzarella cheeses.
Layered Eggplant Parmesan
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Servings: 2
Ingredients
- 1 cup marinara sauce
- 1 large eggplant, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon Italian spices
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Instructions
1. Preheat oven to 375 degrees.
2. Cover the bottom of a rectangular glass baking dish with marinara sauce. Layer eggplant and tomatoes in an alternating pattern (as seen in photos).
3. Drizzle with olive oil. Top with spices and cheeses. Bake for 25-30 minutes or until eggplant is soft.
Serve with pasta or chicken and additional marinara sauce. Enjoy!
Like this recipe? Check out other similar recipes:
3-Ingredient Grilled Chicken Parmesan
Chicken Parmesan Stuffed Spaghetti Squash
3-Ingredient Chicken Parmesan
Parmesan Tomato Zucchini Bake
Grilled Eggplant Parmesan Boats
Chicken Parmesan Stuffed Spaghetti Squash
3-Ingredient Chicken Parmesan
Parmesan Tomato Zucchini Bake
Grilled Eggplant Parmesan Boats
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This looks fantastic and so colorful! A perfect dish for the warmer months. #client
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