Eggplant Parmesan
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- Опубликовано: 13 авг 2021
- Switching out the traditional chicken and pasta, this eggplant parmesan is a garden-ready version that leaves nothing to be desired! When cooked in slices with Parmesan cheese on top, it's a hearty weeknight meal that feels truly Italian!
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INGREDIENTS
- 2 1/4 lb eggplant sliced 1/2-inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup grated Parmesan cheese (approximately)
- 8 oz fresh mozzarella sliced into 1/2-inch pieces
For the sauce:
- 1 medium onion diced
- 1 1/2 tsp salt
- 1 1/2 tbsp minced garlic
- 1 tsp red pepper flakes
- 2 28-oz cans whole or crushed tomatoes
- 1/2 cup chopped basil roughly chopped
- 3 tbsp oregano roughly chopped
INSTRUCTIONS
- Preheat oven to 450°F. Grease a 9x13 baking dish and set aside.
- Lay the pieces of eggplant on two baking sheets and drizzle with 1 tbsp oil. Flip over the pieces and drizzle with the remaining 1 tbsp of oil. Sprinkle with salt and pepper and roast in the preheated oven until browned, 15-20 minutes. Once browned, remove from the oven and place approximately 1 tbsp (adjust for the size of the slice) of Parmesan cheese on each slice. Return to oven and roast until the cheese is melted and golden, 3-5 minutes.
- While the eggplant is roasting, prepare the sauce. Heat 1 1/2 tbsp olive oil in a 4-quart saucepan. Add the onion and salt. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and red pepper flakes. Stir and sauté for 1 minute. Add the cans of tomatoes. Break up or mash the tomatoes, if using whole, and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by about half, 25-35 minutes. After the sauce is reduced, add the basil and oregano and remove the sauce from the heat.
- To assemble, cover the bottom of the baking dish with 1/2 cup of sauce. Layer with half of the prepared eggplant, shingling or cutting pieces as necessary. Layer half of the sliced mozzarella on top of the eggplant, ripping it into pieces for an even layer. Pour half of the remaining prepared sauce on top then repeat the layers one more time, ending with the remaining sauce on the top.
- Turn down the oven to 375°F. Bake until the sauce is bubbling throughout, about 1 hour.
- Remove from the oven and sprinkle with Parmesan cheese. Allow it to rest for 20 minutes before serving to redistribute the juices. 
Хобби
This is the kind of recipe that’s good for my diabetes. I make a really “dressed down-everyday” version of this but I can’t wait to try it your way. I like how you explain your reasoning in the decisions you make as to what ingredients to use such as canned tomatoes over fresh. It really helps to know these type of things. Thank you for having the full list of ingredients and detailed instructions! I’m with you about “filling up the holes” when arranging the layers. Your presentation was very informative and and enjoyable to watch. Love that you have personality rather than attitude. I was happy to subscribe.
I just love it when you say, "Well HELLOOOOO!"...I always say it back to you in your voice 🙃💕👋💖🤗💕😁💖😆!!!
I was cracking up. “Don’t feel bad about cutting them”… who feels bad about any of this? 😂 looks yummy
Guilt-free vegetable cutter here.
Kaleb, thank you. You recipe has saved time and is so much healthier for me.
Can’t wait to try! Been looking for a recipe that doesn’t have the breading.
My mouth is watering! Yum ! I always hated that soggy breaded eggplant Parmesan so this is right up my alley. Brilliant. Going to make it for sure.
this is the best eggplant recipe oh yum I sent it to my daughter my husband loves it as well
Looks delicious! I like how you simplify your recipes. It makes it less intimidating when trying a new dish. Thank you!!
Looks amazing!
I made this for dinner this evening and it was delicious! The sauce is great and very flavorful. (I cut back on the oregano to only 1/2 tsp.) I wish I could share a picture here. I did share the recipe and a picture with my cooking group in my community.
Thank you for another great recipe!
Kaleb you are so fun to watch...I look forward to seeing you every day
Great recipe definitely going to try this
Looks absolutely delicious! I love eggplant and will try your way of making it. Thank you for sharing this recipe.
It looks so good I wish I was there to try it
This is The Best Eggplant Parmesan! Made for Christmas and it was a hit and will be a frequent repeat esp for the Holidays. Only addition was I added in some sliced zucchini. Easy and delicious, and a meatless entree everyone loves! Oh and gluten free without the breading. So healthy! Thank you Caleb!
You ARE the cutest! I so enjoy your videos. I'm growing my very first eggplant and I am so trying this! 🇨🇦
Deff going to make ! Very simple and I like the roasting vs frying
Love love loved this recipe!!
Wow, thank you, I wanted a receipt for egg plants for tomorrow dinner, you are the best.
That looks amazing and delicious!! So glad I found your channel!!! 😋😊👍🏻
I have notebooks full of your recipes. The thought came to me this morning…Do you have a “Cooking with Wyse Guide” book??? If not, PLEASE consider! If you build it they will come.
Easy recipe. It looks absolutely yummy! Thank you.
Yummy. My favorite. Your eggplants looks beautiful
LOVE THIS. I got four eggplants to use up in the next few days.
Looks yummy. Love eggplant.
I ĺove eggplant, that recipe looks delicious. Must try it
Muchas gracias 🥰🤗. Looks delicious 😋😋
Love it!!
I have made this recipe a few times now and like it better than any I have eaten in a restaurant. The sauce is so light and flavorful and the eggplant is do delicious.
just love this im going to give it a try.
You are so refreshing! Making this tonight using some eggplant and zucchini from my garden!
One of my favorite dishes!
Wonderful color!
I made this today. Very good recipe. It is really delicious! Thank you, Kaleb.
This is awsome. Thank you. Have to try it!
Congratulations on 100k subscribers! 🥳🎉🎊🙌🏻
Hey, You do a nice job.... Keep up the good work
Omg!! Looks soooo delicious 😋 now I’m hungry! 🤤
Thank you for sharing your recipe I will be making very soon 😋
I will make this dish. Looks so yummy!
the parmesan baked onto the eggplant slices is the key here! oh my gosh
Love your technique to brown the eggplant!
I like your way! will have to try.
Loved it
This looks so good. I am going to make this.
Looks soooo good
That looks ooohhh so yummy!
Glad my sister shared this with me.
Oh boy, finally the perfect recipe..My sister makes this all the time, I'm the cook in the family, haa, and I've never made this...Well, I'm using your recipe and, finally making this for my family..
Beautiful.!!
Yummmmm! OK, you convinced me. This is what’s for dinner tonight. 🤗
Yum, yum, yum! My mouth is melting.
OMG dish, looks super delicious😋
making this for dinner! smells awesome!❤
Looks so tasty!
Looks delicious
This is how I make it. I usually add more cheese on top. Thanks for sharing. ❤
Yummy!! Eggplant Parmesan is one of my most favourite dishes and I absolutely love your recipe I will follow it 100% I never liked using breadcrumbs they don’t add any flavour The Parmesan is a great substitute just adding more flavour
that is a beautiful dish
Thank you for your dish I will prepare
Thank you so much for sharing your recipe..I am making this today to bring for potlock dinner at my sister-in -law..yummy
Looks so delicious thank you kaleb😊
I’m making this as a “thank you” to a vegetarian friend. They LOVED the kabocha squash soup. I’m always excited to try your recipes.
And I’m excited to show off the eggplant I grew too 😉
This sounds divine. I just posted my fudgy brownie recipe. ☺️
This is soooo good. I’ve always hated the breading. It’s perfect. But it did take abt 5 minutes longer to brown
Looked Delicious
I feel like I can smell it and I am going to try this!
I just harvested my first 2 eggplants I’ve ever grown and can’t wait to try this recipe!!!! This looks delicious!!! 🍆
I’m so hungry rn and that looks so delicious!!! Ciao
I have never tasted egg plant but I will soon!!! It looks easy y fast to fix!!!
I like whole peeled tomatoes too they have the best flavor. If you want them smaller just stick your knife in your can . The metal one and chop away if you want sauce just stick your immersion blender in the can and blend
You are a pleasure to watch and thank you for this eggplant recipe. Will make this today as soon as I go out and buy the fresh mozzarella!!! Do you suppose this may freeze well in portion sizes.? Thanks for your upbeat attitude and recipes!!😊
I was wondering what I was going to do with my eggplant! Thank you.
Love eggplant parmesan
You are AMAZING
I love Eggplant!! Can't wait to try this recipe. What is the brand name of the knife you used?
yummy
Thank you so much ❤️
I’m making it!
yes, please!
I made your eggplant recipe tonight and it was really tasty. I didn’t know I liked eggplant :) I forgot to take a picture though.
I'm so glad you made it, Carol! Now you're an eggplant convert! My work here is done. 😜
I just had roasted eggplant from the garden… yum
I look forward to seeing you Videos on your Channel.
I like this lighter version. I’m a real eggplant lover. Grow and dine!
if you think that you don't like eggplants it is because you don't know that some magic Italian cooks have invented all those delicious recipes, parmigiana, caponata, pasta a la Norma, etc ....
thanks for this video, I didn't know the tip to add the cheese when grilling the eggplants in the oven, I will try it ..... I love also those round lilac eggplants, they are delicious.
Sometimes I fry the eggplants, it is longer to do and is very good also, and as it is a dish without carbs, you can eat it on a keto diet, and put as much olive oil as you want .....
How can anyone not love eggplant?
I love eggplant Parmesan! I make it all the time. Looks like an awesome recipe. I have never left the skin on. Is it bitter?
No the skin isn’t bitter but it’s like corn to some people if you know what I mean it’s doesn’t digest like other foods and it leaves the way it went in
What fertilizer do u use when growing garlic
Do you ever sweat your eggplant to remove some moisture before roasting it?
Looks deeeee-lish. I'll be by in a couple of hours - Minneapolis is only a hop skip 'n a jump from IA.
How long did u cook the sauce for
I love eggplant 🍆 parmesan
Yours looks amazing
Yummy God Bless 🙏
What knife are you using?
Does this freeze well?
I’m definitely trying this. I always breaded and fried mine and then major heart burn for days
Did you wash them? Because you said they are latterly from the garden.
Uh may zing!
100K!!! 😁
Kitchen is so clean! Love it. Thanks for the recipe.
🌷🐪🌷
I know what I’m making next weekend for my husband 😍❤️🍆
And it’s gluten free!