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| Healthy Eggplant Parmesan (No Frying Required) |
"A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing."
Ingredients :
- 1 tablespoon olive oil, or more as needed
- 6 plum (Roma) tomatoes, halved
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup water
- 1 small white onion, chopped
- 1 small orange bell pepper, diced
- 1 stalk celery, chopped
- 1/4 cup red wine
- 1/2 (6 ounce) can tomato paste
- 1/4 cup finely chopped fresh parsley
- 6 fresh basil leaves, or more to taste, finely chopped
- 1 eggplant
- 1 tablespoon minced garlic
- 1/2 cup shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
Instructions :
| Prep : 30M | Cook : 3M | Ready in : 1H15M |
|---|
- Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
- Season cut sides of tomatoes with salt and pepper.
- Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
- Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
- Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
- Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
- Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
- Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.
Notes :
- The cooking of the tomatoes is not conventional, however I enjoy keeping the juices and flavors of the tomatoes. This combines fast and easy stewing with the full flavor of the tomato.
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