PARMIGIANA DI MELANZANE | senza frittura

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option with similar texture.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier but may vary in price.

Preheat oven to 375°F (190°C).

Slice eggplant into 1/4-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Rinse eggplant slices under cold water and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté garlic and onion until fragrant, about 3-4 minutes.

Add canned tomatoes, basil, salt, black pepper, and oregano. Simmer for 10-15 minutes until thickened.

In a separate bowl, mix bread crumbs with grated parmesan cheese and a pinch of salt.

In a baking dish, spread a layer of the tomato sauce, followed by a layer of eggplant slices, then mozzarella cheese.

Repeat layering until all ingredients are used, finishing with mozzarella on top.

Sprinkle the bread crumb mixture over the final layer of cheese.

Bake for 30-35 minutes until golden and bubbly.

Let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens