Eggplant Parmigiana Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Slice the eggplant.

Sprinkle salt on the eggplant slices.

Prepare a mixture of flour and black pepper in a bowl.

In another bowl, crack 2 eggs and add about 3 tablespoons of water, then scramble the eggs.

Dredge each eggplant slice in the flour mixture, then dip in the scrambled eggs.

Heat olive oil in a large skillet until hot.

Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.

Drain the fried eggplant on paper towels to remove excess oil.

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Layer the fried eggplant slices over the sauce.

Sprinkle Grana Padano cheese and mozzarella cheese over the eggplant.

Repeat the layering process with more sauce, eggplant, and cheeses until all ingredients are used, finishing with cheese on top.

Add fresh basil on top of the last layer of cheese.

Preheat the oven to 400°F (204°C).

Bake the dish in the oven for 30-35 minutes.

Check the cheese after 30 minutes; if it's not browned, bake for an additional 10 minutes until the cheese is bubbly and golden.

Let the dish rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens