This delicious Parmesan Eggplant recipe is made completely from scratch with a chunky fresh tomato sauce and loaded with melted cheese.
Our Eggplant Parmesan can be served up as a main or side dish – it goes perfectly with Garlic Butter Chicken!
The chunky fresh tomato sauce really makes this dish, if you don’t want to make your own you can replace it with 1 cup of Marinara Sauce. Note that this will affect the nutritional information below.
Eggplant Parmesan Ingredients
- Sauce Ingredients
- 4 tablespoons of Olive Oil
- 4 cloves of Garlic, crushed
- ½ small Onion, diced
- 2 tablespoons of Tomato Paste
- 2 teaspoon of Dried Basil
- 1 teaspoon of Dried Thyme
- 1 teaspoon of Salt
- ½ teaspoon of Black Pepper, ground
- 12 ounces of Tomatoes, fresh, diced
- Eggplant Ingredients
- 2 tablespoons of Olive Oil
- 3 Eggplants, sliced thickly (you will need 18 slices)
- ½ teaspoon of Salt
- 3 ounces of Fresh Mozzarella Cheese, sliced
- 2 ounces of Parmesan Cheese, shredded
- 2 ounces of Mozzarella Cheese, shredded
- 1 tablespoon of Fresh Parsley, finely chopped
How to Make Eggplant Parmesan
- Preheat the oven 180C/390F.
- Place a large saucepan over high heat and add the oil, garlic, and onion. Saute 3-5 minutes, until the onion turns translucent.
- Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
- Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce.
- Remove from the heat and set aside.
- Brush the slices of eggplant with oil and sprinkle with salt.
- Place a cast-iron grill pan over medium-high heat and cook the eggplant slices for 2-3 minutes on each side. This can also be done on your BBQ/grill.
- Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.
- Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
- Bake for 25 minutes, until the cheese, is golden brown.
- Sprinkle over the fresh parsley and serve.
Eggplant Parmesan - Aubergine Parmigiana
This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. It’s a delicious vegetarian meal!
Print Pin Email Servings: 6 servings
Calories: 313kcal
Ingredients
Sauce Ingredients
- 4 tablespoons Olive Oil
- 4 cloves Garlic crushed
- ½ small Onion diced
- 2 tablespoons Tomato Paste
- 2 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper ground
- 12 ounces Tomatoes fresh, diced
Eggplant Ingredients
- 2 tablespoons Olive Oil
- 3 Eggplants sliced thickly (you will need 18 slices)
- ½ teaspoon Salt
- 3 ounces Fresh Mozzarella Cheese sliced
- 2 ounces Parmesan Cheese shredded
- 2 ounces Mozzarella Cheese shredded
- 1 tablespoon Fresh Parsley finely chopped
Instructions
- Preheat the oven 180C/390F.
- Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.
- Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
- Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce. Remove from the heat and set aside.
- Brush the slices of eggplant with oil and sprinkle with salt.
- Place a cast iron grill pan over medium high heat and cook the eggplant slices for 2-3 minutes on each side. This can also be done on your BBQ/grill.
- Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of the chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.
- Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
- Bake for 25 minutes, until the cheese is golden brown.
- Sprinkle over the fresh parsley and serve.
Nutrition
Serving: 100g | Calories: 313kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 932mg | Potassium: 776mg | Fiber: 8g | Sugar: 11g | Vitamin A: 947IU | Vitamin C: 17mg | Calcium: 277mg | Iron: 2mg
How To Store Eggplant Parmesan
Store Eggplant Parmesan in the fridge for up to 4 days. It is not suitable for freezing, as the eggplant becomes quite watery.
This Eggplant Parmesan recipe makes 6 serves. 1 serving is one stack that has 6g net carbs.
Want more delicious cheesy recipes? try our;
To make a larger batch of this Eggplant Parmesan recipe adjust the servings above.
