Delicious Eggplant Parmigiana: 1 Truly Irresistible Classic

Try This Eggplant Parmigiana Recipe

By HMR Staff
12 August, 2018
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If you miss eggplant parmigiana – well, now you can eat it again. This is not a quick-to-fix meal, but if you can find the time to do it, you will be rewarded.

Quick Summary

Presents a classic vegetarian dish, layers of eggplant with tomato sauce, mozzarella (and often Parmesan), baked until bubbly and golden.
Offers a comforting, meat-free alternative to lasagna or casseroles, making it accessible even for non-meat eaters.
Highlights options for lighter or more traditional versions, you can roast or bake the eggplant instead of frying to cut down on oil, while still keeping the flavours intact.
Encourages using fresh tomato-based sauce, basil, and good-quality cheeses; the layering of eggplant → sauce → cheese ensures a rich, multi-textured dish.

Eggplant Parmigiana

Eggplant Parmigiana Carbs per serving

With just 9.5 grams of carbs per serving, this recipe fits beautifully into low-carb or balanced-meal planning without sacrificing comfort or flavor. Since this Eggplant Parmigiana makes 6 servings, it’s an easy option for feeding the family or prepping meals ahead for the week. It offers a satisfying portion that keeps carbs in check while still feeling hearty and homemade.

NUMBER OF SERVINGS: 6

Ingredients:

2 medium-sized eggplants, peeled (about 18 ounces)
4 ounces shredded whole-milk mozzarella cheese
5 ounces grated Parmesan cheese
4 ounces shredded Swiss cheese (or very thinly sliced)
6 Tablespoons tomato paste
1 ½ cups dry white wine
½ cup water
salt to taste
freshly ground black pepper to taste
2 eggs, beaten
¾ cup bread crumbs
½ Teaspoon garlic powder
¼ cup olive oil or coconut oil (more if needed)
4 Tablespoons butter (1/2 stick), (optional)

Instructions:

Butter or oil a 2-quart baking pan or ovenproof casserole dish. Cut the eggplant into ½-inch-thick slices. (Read about eggplant on page 220.) Set out the cheeses and have them ready. Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender). Season with salt and pepper.
Set out two shallow bowls for the beaten eggs and the bread crumbs.

Mix the crumbs with garlic powder and salt. Dip each slice of eggplant first in the eggs, then in the bread crumbs. Coat well. Put the coated slices on a platter. Heat a large, heavy skillet over medium-low heat. Heat the olive oil. Cook the eggplant slices in the hot oil until golden brown on each side. Do not crowd the slices; you need to be able to turn them. Preheat the oven to 350ºF when you are about halfway through cooking the eggplant.

Drain eggplant on paper towels. Transfer the cooked slices to a holding plate until all slices are cooked. Note that these bread crumbs tend
to darken faster than standard bread crumbs. Reduce the heat if needed to keep the slices light golden in colour.

Build the eggplant parmigiana. Put a layer of eggplant (about half) in the bottom of the casserole dish. Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished casserole.

Pour about half of the sauce over the cheeses. Add the next layer of eggplant slices and repeat the process. Pour the rest of the sauce on top. Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese. Dot with butter. Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown.