We FINALLY figured out: Eggplant Parm | No-Fry Neapolitan Eggplant Parmesan

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.

Trim off the ends of the eggplant.

Use a vegetable peeler to peel strips off the eggplant every inch or so to give it texture.

Cut the eggplant into 1/4-inch thick rounds.

Spread about 2 tablespoons of olive oil on a baking sheet.

Shingle the eggplant rounds on the baking sheet.

Bake in a 425°F oven for about 30-35 minutes, flipping halfway through.

In a skillet, heat more olive oil and add a diced yellow onion, cooking until it starts to soften and brown slightly.

Add salt and black pepper to the onion.

Add a large can of crushed tomatoes and a little bit of water to loosen it up.

Add butter to the tomato sauce and let it simmer for about 10-15 minutes.

Remove the sauce from heat and let it cool for 10-15 minutes before assembling the dish.

Start layering with sauce, eggplant, smoked provolone, parmesan, and basil, repeating the layers.

Finish with a sprinkle of parmesan on top.

Bake again in the 425°F oven for another 15-20 minutes.

Let it cool for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens