Eggplant Parmesan is a healthy one-pan vegetarian meal that you can have on the table in about 30 minutes. It is low in fat, loaded with antioxidants, vitamins, and minerals, and can be made gluten-free (use gluten-free flour) or vegan (egg substitute and vegan cheese) if desired.
While the skin of the eggplant contains powerful antioxidants, in this recipe it can become a bit tough around the edges. I peeled it, but you do you.
Eggplant Parmesan Ingredients
- 1 medium eggplant
- 1 large egg (or other liquid egg substitute)
- 1 tablespoon water
- 1/2 cup all purpose flour (or gluten free)
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1 cup Marinara sauce
- 1/2 cup mozzarella cheese
- fresh herbs, chopped for serving (optional)
Directions
- Peel eggplant and slice into 1/2 inch rounds.
- In a small flat bottom bowl, whisk together egg and water. In another flat bottom bowl whisk together flour and Italian seasonings.
- Dip eggplant slices into the egg wash to coat both sides, move to the flour and coat both sides.
- In a large skillet, heat olive oil over medium heat. Place half of the eggplant slices in the pan and cook about 2-3 minutes a side, until the crust begins to brown. Flip over and repeat on the other side. Remove from the pan and repeat with the other half of the eggplant slices.
- Wipe out the pan then arrange the eggplant in the skillet, nestling them together tightly. Sprinkle with Parmesan cheese. Pour marinara sauce on top then sprinkle with the mozzarella cheese.
- Cover and cook over medium for another 4-5 minutes until the sauce is hot and the cheese is melted.
- Serve in buns or with pasta or polenta.
Always use organic fruits and vegetables in your recipes.
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