EGGPLANT PARMIGIANA RECIPE | PARMIGIANA DI MELANZANE RECIPE | EGGPLANT PARMESAN RECIPE | EGGPLANT

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 eggplants into rounds and sprinkle with salt. Let sit to draw out moisture.

Prepare the sauce by heating olive oil in a pan, adding onion and garlic, and cooking until softened. Add canned crushed tomatoes, black pepper, salt, optional chili, and basil leaves. Simmer for a few minutes.

In a bowl, beat the eggs and season with a bit of salt and black pepper.

Dredge each eggplant slice in flour, dip in the egg mixture, and coat with breadcrumbs (not mentioned in the description but inferred).

Heat sunflower oil in a large skillet and fry the eggplant slices until golden brown. Drain on paper towels.

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

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

Preheat the oven and bake the dish until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens