Eggplant Parmesan Recipe Not Fried

June 22, 2022| deporecipe| 0 Comment

Eggplant Parmesan Recipe Not Fried

Eggplant Parmesan is a classic Italian dish that has become a favorite among home cooks. The combination of crispy eggplant, melted cheese, and flavorful tomato sauce make it an irresistible dish that satisfies even the pickiest of eaters. But, for those looking to lighten up their meal, traditional fried Eggplant Parmesan recipes can be heavy on the calories and fat. Thankfully, there is an alternative that still delivers the same delicious flavor without all the grease.

Forget frying—baking is the way to go when it comes to Eggplant Parmesan. This guilt-free version is just as flavorful as the classic, but with fewer calories and fat. It also requires less effort in the kitchen, so it’s perfect for busy weeknights. All it takes is a few simple steps to create an irresistible Italian meal that your family will love. Here’s how to make a delicious, non-fried Eggplant Parmesan recipe at home.

First, start with prepping the eggplant. Wash the eggplant under cold water and then cut it into 1/4 inch slices. Place the slices on a baking sheet lined with parchment paper and sprinkle with salt to draw out excess moisture. Bake in the oven at 375°F for 20 minutes, flipping the slices halfway through. Once done, remove the eggplant from the oven and set aside.

Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of garlic and sauté until lightly golden. Add 1/2 cup of diced onion, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are softened.

Add a 28-ounce can of crushed tomatoes and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the sauce to a boil, reduce heat to low, and simmer for 10 minutes.

Now, it’s time to assemble the Eggplant Parmesan. Grease a 9x13-inch baking dish with olive oil. Place a single layer of eggplant slices in the bottom of the dish. Spread a layer of the tomato sauce over the eggplant and sprinkle with 1/4 cup of grated Parmesan cheese. Repeat the layering with the remaining eggplant, sauce, and cheese.

Finally, bake the Eggplant Parmesan for 30 minutes in a 350°F oven. Once finished, turn off the oven and let the dish rest for 5 minutes before serving. Enjoy your non-fried Eggplant Parmesan with some crusty bread or a side salad. Buon appetito!

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