By Paul Scally
Hassle Free Eggplant Parm
10 steps
Prep:20minCook:1h 10min
This eggplant Parm recipe cuts out the unnecessary breading and frying of the eggplant. This not only makes it simpler, but healthier as well without all the added oils (and makes it gluten free too!). This great meatless dish works well as a side or on a sandwich as well.
Updated at: Wed, 21 Feb 2024 00:49:13 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories187.3 kcal (9%)
Total Fat7.1 g (10%)
Carbs16.2 g (6%)
Sugars8.5 g (9%)
Protein16.5 g (33%)
Sodium655.5 mg (33%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Start by making the sauce if you don't have any already made.
tomato sauce900gStep 2
Preheat oven to 450°F. Spray 2 sheet pans with oil.
Step 3
While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap. Season with salt.
eggplant908g
kosher salt1 tspStep 4
Bake for 25 minutes, turning halfway through until eggplant is golden.
Step 5
Meanwhile, in a medium bowl combine cottage (or ricotta) cheese, egg, spices, and 1/4 cup (30 g) of grated cheese.
dried parsley2 Tbsp
egg1 
parmesan cheese45g
nonfat cottage cheese340gonion powder½ Tbsp
garlic powder½ TbspStep 6
Layer sauce, eggplant, cottage cheese mix, and mozzarella. Repeat 2 more times. Top with 2 tbsp (15 g) grated cheese
part skim mozzarella224gStep 7
Heat the oven to 400F.
Step 8
Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
Step 9
Remove foil and bake an additional 10 minutes.
Step 10
Take it out of the oven and let it sit about 10 minutes before cutting.
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