Easy Parmigiana

Easy Eggplant Parmigiana, a healthy, Italian classic.. Learn the essential tips for layers of flavor without the sogginess.

Course Main Course

Cuisine Italian

Keyword eggplant, lasagna, low carb, parmigiana

Prep Time 40

Cook Time 30

Total Time 1 10

Servings portions

Calories 331kcal

Author missblasco

Prep the Eggplant: Slice the eggplants lengthwise into strips about 1/4 inch (0.5 cm) thick. Place them in a large bowl or colander and sprinkle generously with coarse salt. Let them rest for at least 30 minutes.
Make the Tomato Sauce: While the eggplants "sweat," prepare the sauce. Place the whole tomatoes in a wide skillet (no oil needed). Halve the garlic cloves and add them along with some fresh basil leaves. Cook over low heat, uncovered, to allow the water to evaporate. Do not add the juice from the cans initially; save it in case the sauce becomes too dry.
Clean the Eggplant: After 30 minutes, drain the liquid from the eggplants and rinse them under cold water. Pat them thoroughly dry with paper towels or a clean cloth.
Grill: You can fry, bake, or grill the slices. I prefer grilling them with just a few drops of oil for 1 to 1.5 minutes per side. Set aside.
Prep the Cheese and Egg: Thinly slice the mozzarella and grate the Parmesan. Whisk the egg in a small bowl.
Assemble: Preheat your oven to 350°F (180°C). In a baking dish (I used a 9x6 inch dish), layer the ingredients.
Start with a layer of eggplant, followed by tomato sauce, a few slices of mozzarella, a few tablespoons of whisked egg, and a sprinkle of Parmesan.
Repeat the layers.
For the final top layer, use eggplant, tomato sauce, the remaining egg, and a generous amount of Parmesan.
Bake: Bake at 350°F for 30 minutes. Let it rest before serving.

Better with time: This dish is even more spectacular the next day after the flavors have melded.
Cheese lovers: Use two mozzarella balls instead of one for an "extra cheesy" version.
Healthy hack: I cook the tomato sauce without oil in a non-stick pan to balance the fats from the cheese and the oil used for the eggplant.
Flavor infusion: I only add a pinch of salt to the tomatoes—no sugar is needed. I leave the garlic cloves to infuse and then remove them, but keep the basil leaves in the sauce for maximum flavor.
The "Sweat": Do not skip the salting step. It prevents the eggplant from soaking up too much oil and ensures the dish doesn't become watery in the oven.