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Light Eggplant Parmesan

A delicious and healthier twist on the classic Italian dish, Light Eggplant Parmesan uses eggplant layered with rich tomato sauce and cheese, offering a nutritious meal option.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces eggplants Slice lengthwise for layering.
  • 5 pieces tomatoes Diced after removing seeds.
  • 150 g grated Parmesan cheese Use for layering.
  • 1 sprig thyme Fresh or dried works.
  • 1/2 bunch basil Chopped for flavor.
  • A few sprigs rosemary Fresh for the sauce.
  • 2 pieces onions Chopped.
  • 2 cloves garlic Chopped.
  • 1 tablespoon olive oil For sautéing.
  • A pinch salt To taste.

Method
 

Preparation
  1. Preheat the oven to 180°C (about 350°F).
  2. Wash the eggplants, remove the stems, and slice them lengthwise (about 1.5 cm thick).
  3. Place the slices on parchment paper on the baking sheet. Let the eggplant cook for 30 minutes, flipping halfway through.
  4. Meanwhile, cut the tomatoes in half to remove the seeds and dice them.
  5. Chop the onions and garlic.
Cooking
  1. In a pot, heat the olive oil and sauté the onions and garlic until soft.
  2. Add the diced tomatoes, chopped basil, rosemary, thyme, and salt. Let it cook for 20 minutes, stirring occasionally.
Assembly
  1. In a casserole dish, pour a bit of the tomato sauce, sprinkle with Parmesan, and add a layer of eggplant.
  2. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce topped with Parmesan.
Baking
  1. Bake for 15 minutes until the cheese is golden brown and bubbly.

Notes

This dish keeps well in the refrigerator for up to five days and can be frozen for up to three months. Serve with a simple green salad for added nutrition.