Eggplant Parmesan
My Eggplant Parmesan recipe skips the heavy breading and frying. It features the eggplant with fresh mozzarella and a terrific sauce.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
6 servings
Ingredients
- 4 cupsbasic tomato sauce -- (see recipe "Silver Linings Week 2")
- 1/4 cupextra-virgin olive oil
- 1 large eggplant
- canola cooking spray
- Kosher salt and freshly ground black pepper
- 1/2 cupsliced fresh basil leaves
- 3/4 poundfresh mozzarella -- cut into 1/4-inch slices
- 1/2 cupAsiago cheese -- can use Parmesan as the name suggests
- 1/2 cupbasil pesto -- (see recipe "Silver Linings Week 2")
- 1/4 cuppanko
Instructions
- 1
Preheat oven to 450º F. Oil a baking sheet with olive oil. Cut each eggplant into 3/4 inch slices and place on sheet. Spray the tops of the eggplant with canola oilóseason with salt and pepper; bake for 15 to 20 minutes or until golden brown on top. Lower the oven temp to 350º F.
- 2
Spread roughly 1/2 to 3/4 cup of the sauce in the bottom of a baking dish coated with canola cooking spray. Place 6 of the largest disks on top of the sauce and spread 1/3 cup of the tomato sauce over each. Sprinkle with a generous pinch of basil. Place a slice of mozzarella over each and sprinkle with Asiago.
- 3
Top with another slice of eggplant and repeat the layering. (I usually do two complete layers for an appetizer or first course; three for a main dish.) Top with a little sauce, a generous dollop of basil pesto, and sprinkle with the panko.
- 4
Bake, uncovered, for 18 to 20 minutes, or until the cheese is melted and the sauce is bubbly. It can be served hot or at room temperature.
Chef's Notes
f you are adding the third layer of eggplant, you will need an additional 2 cups of sauce.
Nutrition (per serving)
430
Calories
20g
Protein
18g
Carbs
32g
Fat
5g
Fiber
1558mg
Sodium