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Healthy Eggplant Parmesan (No Frying Required)

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Healthy Eggplant Parmesan (No Frying Required)



Ingredients :

  • 1 tablespoon olive oil
  • or more as needed
  • 6 plum (Roma) tomatoes
  • halved
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • ½ cup water
  • 1 small white onion
  • chopped
  • 1 small orange bell pepper
  • diced
  • 1 stalk celery
  • chopped
  • ¼ cup red wine
  • ½ (6 ounce) can tomato paste
  • ¼ cup finely chopped fresh parsley
  • 6 fresh basil leaves
  • or more to taste
  • finely chopped
  • 1 eggplant
  • 1 tablespoon minced garlic
  • ½ cup shredded Gouda cheese
  • ½ cup grated Parmesan cheese
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13×9-inch baking dish with 1 tablespoon olive oil.
  • Season cut sides of tomatoes with salt and pepper.
  • Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
  • Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
  • Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
  • Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
  • Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
  • Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.
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