Eggplant Parmigiana (Parmigiana di Melanzane)

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

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

Dredge each slice in flour, then dip in beaten egg, and finally coat with breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.

In a baking dish, spread a layer of tomato sauce on the bottom.

Layer fried eggplant slices over the sauce, followed by a layer of mozzarella cheese and parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.

Sprinkle with chopped basil and parsley between layers for added flavor.

Preheat the oven to 375°F (190°C).

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the dish rest for 10 minutes before serving to allow it to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens