Shortcut Eggplant Parmesan
Ellen Whiteman
Shortcut Eggplant Parmesan is a delicious and comforting Italian dish that is gluten-free and vegetarian. It is made with eggplant, whole wheat flour, olive oil, salt, ground black pepper, homemade tomato sauce, mozzarella cheese, and Parmesan cheese. The dish is baked to perfection, resulting in a cheesy and flavorful meal. It is a great option for those looking for a vegetarian comfort food. The dish is popular in Italy and other countries with Italian cuisine. The nutrition facts may vary based on serving size, but it is a good source of vitamins, minerals, and protein. The estimated carbon footprint of the recipe is low, as it uses mostly plant-based ingredients.
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20 mins
10 mins
Nutritional Value
Ingredients
for cooking
or store-bought tomato sauce, warmed
Instructions
Preheat the oven to 200°F.
Cut the eggplant into even round slices about ¼ inch thick.
Place two clean plates side by side and pour the flour onto one of the plates. Coat both sides of the eggplant slices with flour and lay them on the other plate.
Put a large saute pan with a tight-fitting lid on the stove over medium heat. Pour in a thin layer of olive oil. When the oil is hot, add the eggplant slices, working in batches so as not to overcrowd them. Cook until the bottoms are golden brown, 2 to 3 minutes. If the eggplant soaks up all the oil, drizzle a little more into the pan before flipping them. Flip the eggplant slices over and immediately sprinkle with plenty of salt (and pepper if desired).
Working very quickly, add a dollop of tomato sauce on top of each eggplant disk and then sprinkle each piece with about 1 tablespoon of grated mozzarella. Cover the pan for 30 to 60 seconds, or until the cheese is melted and the bottom is golden brown.
Transfer the eggplant slices to a baking sheet, pat the excess oil off the bottom with a paper towel if desired, and place the baking sheet in the oven to keep the eggplant warm while you finish the rest of the eggplant slices. (It's helpful to rinse and wipe out the pan and add fresh olive oil with each batch.)
To serve, sprinkle the warm eggplant slices with Parmesan cheese. Serve over whole wheat noodles tossed with tomato sauce or on top of a big salad.
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