Main
Lighter & Easier Eggplant Parmesan
50 minServes 4Nutri-Score B€€
B
50 min
50 minLighter & Easier Eggplant Parmesan
what you need
Ingredients
eggplant (sliced into thin rounds)Produce2 pieces
jarred tomato sauce (or homemade fresh tomato sauce)Pantry500 g
mozzarella (shredded or sliced)Dairy200 g
Parmesan (grated)Dairy50 g
bread crumbsBakery40 g
olive oil (for brushing the eggplant)Pantry20 ml
saltSpices3 g
per serving
Nutrition
193kcal
- Carbs
- 15 g
- Proteins
- 10 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Baking tray
Baking dish
Pastry brush
step by step
Method
- Step 1
Roast the eggplant
- Slice the eggplant into thin rounds and brush with olive oil.
- Season with salt and spread on a baking tray.
- Roast until tender and lightly golden.
- Step 2
Layer the casserole
- Spread a little tomato sauce in the bottom of a baking dish.
- Alternate layers of roasted eggplant slices and tomato sauce.
- Step 3
Top and bake
- Top the casserole with mozzarella, Parmesan and bread crumbs.
- Bake until the cheese is melted and the top is golden.
- Step 4
Rest and serve
- Let the casserole rest for a few minutes before slicing and serving.