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Author:
ziyadnessprime
TikTok
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Healthier and Higher Protein Eggplant Parmigiana
A delicious and healthier take on classic Italian Eggplant Parmigiana, featuring baked eggplant slices instead of fried, layered with rich tomato sauce, creamy ricotta, fresh mozzarella, aromatic basil, and grated Parmesan cheese. This recipe offers a higher protein content, making it a satisfying and wholesome meal perfect for dinner.
#Parmigiana
#Eggplant
#Italian
#Vegetarian
#Healthy
#High Protein
#Dinner
#Cheese
#Baked
#Comfort Food
Baked Parmigiana out of the oven
Recipe Information
20m
Prep Time
40m
Cook Time
1h 5m
Total Time
4
Servings
Medium
Italian
English
Nutrition (per serving)
500
Calories
25g
Protein
30g
Carbs
35g
Fat
Golden brown cheesy top
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Ready to slice
Instructions
0/12 completed
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- Preheat your oven to 200°C (400°F). Slice the eggplants thinly into rounds.5m
Preview5mPreviewPreheat your oven to 200°C (400°F). Slice the eggplants thinly into rounds. - Place the sliced eggplants on a baking sheet lined with parchment paper. Drizzle generously with olive oil and season with salt and pepper.2m
Preview2mPreviewPlace the sliced eggplants on a baking sheet lined with parchment paper. Drizzle generously with olive oil and season with salt and pepper. - Bake the eggplant slices in the preheated oven for about 15 minutes, or until tender and lightly golden. Set aside.15m
Preview15mPreviewBake the eggplant slices in the preheated oven for about 15 minutes, or until tender and lightly golden. Set aside. - Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.1m
Preview1mPreviewSpread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish. - Arrange a single layer of baked eggplant slices over the tomato sauce.1m
Preview1mPreviewArrange a single layer of baked eggplant slices over the tomato sauce. - Dollop and gently spread half of the ricotta cheese evenly over the eggplant layer.1m
Preview1mPreviewDollop and gently spread half of the ricotta cheese evenly over the eggplant layer. - Scatter half of the fresh basil leaves over the ricotta layer.1m
Preview1mPreviewScatter half of the fresh basil leaves over the ricotta layer. - Place half of the sliced mozzarella cheese on top of the basil.1m
Preview1mPreviewPlace half of the sliced mozzarella cheese on top of the basil. - Sprinkle half of the grated Parmesan cheese generously over the mozzarella.1m
Preview1mPreviewSprinkle half of the grated Parmesan cheese generously over the mozzarella. - Repeat the layering process once more: a layer of eggplant, followed by the remaining tomato sauce, ricotta, basil, mozzarella, and ending with a final generous sprinkle of Parmesan cheese.5m
Preview5mPreviewRepeat the layering process once more: a layer of eggplant, followed by the remaining tomato sauce, ricotta, basil, mozzarella, and ending with a final generous sprinkle of Parmesan cheese. - Bake the Parmigiana in the preheated oven for 25-30 minutes, or until it's golden brown and bubbly, and the cheese is melted and slightly caramelized.25m
Preview25mPreviewBake the Parmigiana in the preheated oven for 25-30 minutes, or until it's golden brown and bubbly, and the cheese is melted and slightly caramelized. - Remove from the oven and let the Parmigiana rest for 5-10 minutes before slicing and serving. Garnish with a few extra fresh basil leaves if desired.5m
Preview5mPreviewRemove from the oven and let the Parmigiana rest for 5-10 minutes before slicing and serving. Garnish with a few extra fresh basil leaves if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
