Easy Eggplant Parmesan (no breading, no frying)
Roasted eggplant layered with a caramelized tomato paste marinara, mozzarella, and Parmesan. No breading and no frying, just three layers and a browned cheese top.
Ingredients
- 4 medium eggplants
- 4 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium onion, minced
- 4 large garlic cloves, minced
- 5.5 ounce can tomato paste
- 28 ounce can crushed tomatoes
- 2 teaspoons honey
- 3 ounces grated Parmesan cheese, about 1 ½ cups
- 12 ounces shredded mozzarella cheese, about 3 cups
- Minced basil, for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Cut the tops off the eggplants, then slice them into ½-inch-thick slices. Lay them on the baking sheets, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt. Roast in the oven for 25 minutes, until they are tender and light brown.4 medium eggplants
- While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste darkens and smells fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants finish roasting.1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey
- Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplant, top with 1 cup of sauce, and add ⅓ of both cheeses. Repeat 2 more times to make 3 layers.3 ounces grated Parmesan cheese, 12 ounces shredded mozzarella cheese
- Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before serving. Sprinkle a little minced basil on top before serving.Minced basil
Serving: 1 serving = ⅙ of the recipe, Calories: 471kcal, Carbohydrates: 39g, Protein: 25g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 57mg, Sodium: 1735mg, Potassium: 1447mg, Fiber: 13g, Sugar: 23g, Vitamin A: 1257IU, Vitamin C: 27mg, Calcium: 534mg, Iron: 4mg