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Nikki’S Eggplant Parmesan

Nikki's Eggplant Parmesan recipe image
This classic Eggplant Parmesan delivers the comforting, home-style flavors of Italian cuisine without the hassle of deep-frying. By broiling the eggplant slices first, you achieve a tender texture with a lightly charred, savory depth that stands up beautifully to the acidic tomato sauce. The layers of creamy mozzarella and sharp Parmesan create a luxurious, cheesy pull in every bite. It&# 226;€™s a hearty vegetarian main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a potluck centerpiece, this dish tastes even better the next day as the flavors meld together.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 6.2
Dietary: Gluten-free, Vegetarian
Description
This classic Eggplant Parmesan delivers the comforting, home-style flavors of Italian cuisine without the hassle of deep-frying. By broiling the eggplant slices first, you achieve a tender texture with a lightly charred, savory depth that stands up beautifully to the acidic tomato sauce. The layers of creamy mozzarella and sharp Parmesan create a luxurious, cheesy pull in every bite. It&# 226;€™s a hearty vegetarian main that feels indulgent yet wholesome. Perfect for a cozy weeknight dinner or a potluck centerpiece, this dish tastes even better the next day as the flavors meld together.
Ingredients
  • 1 lg Eggplant
Directions
  1. 1
    Preheat the broiler and a conventional oven to 350°F (175°C).
  2. 2
    Wash the eggplant and trim off the ends; do not peel the skin.
  3. 3
    Slice the eggplant crosswise into rounds approximately 1/4-inch thick.
  4. 4
    Arrange the slices in a single layer on a broiler pan or baking sheet.
  5. 5
    Brush both sides of the eggplant slices lightly with oil.
  6. 6
    Broil the eggplant about 3 inches from the heat source for 5 minutes until lightly browned.
  7. 7
    Flip the slices, brush the other side with oil, and broil for another 3 minutes.
  8. 8
    Spread a thin layer of Italian tomato sauce on the bottom of a 2-quart baking dish.
  9. 9
    Layer the cooked eggplant slices in a single layer over the sauce.
  10. 10
    Add a layer of thinly sliced mozzarella cheese over the eggplant.
  11. 11
    Spoon enough tomato sauce to cover the cheese, then sprinkle generously with grated Parmesan cheese.
  12. 12
    Repeat the layers (eggplant, mozzarella, sauce, Parmesan) until all ingredients are used, ending with a top layer of sauce and Parmesan.
  13. 13
    Bake in the preheated oven for 15 to 20 minutes, until the sauce is bubbling and the cheese is fully melted.
  14. 14
    Let stand for 5 minutes before serving to allow the layers to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can assemble this casserole ahead of time and refrigerate for several hours. If baking from cold, allow it to come to room temperature first or add 5-10 minutes to the baking time.

A deep casserole dish produces a thicker, creamier, multilayered dish, while a shallow baking dish results in fewer layers but a crustier, crispier top. Choose based on your preference.

Serve directly from the casserole dish using a large spoon. For an elegant presentation, use kitchen scissors to cut through the cheese strands at the table.

If using pre-shredded cheese, ensure it is a melting variety. For best flavor, grate your own Parmesan if possible.

Keywords: eggplant, parmesan, italian, vegetarian, vegan, baked, cheese, tomato sauce, mozzarella, casserole, dinner, comfort food, layers, broiled, plant-based, easy
Read it online: https://www.chefs-mate.com/recipe/nikkis-eggplant-parmesan/