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 as a main or side dish – it goes perfectly with Garlic Butter Chicken!
The chunky fresh tomato sauce 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 teaspoons 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 to 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 aka Aubergine Parmigiana
This delicious Eggplant Parmesan is perfect for low carb diets and 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
Unit Conversion
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 six servings. One 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.
