By AlexCooksStuff
Easy Eggplant Parm
6 steps
Prep:5minCook:20min
Weeknight version of the classic
Updated at: Thu, 17 Aug 2023 04:03:16 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories324.4 kcal (16%)
Total Fat12.3 g (18%)
Carbs37.3 g (14%)
Sugars18.4 g (20%)
Protein20.3 g (41%)
Sodium801.1 mg (40%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Roast the eggplant
Step 1
Cut eggplant into thick rounds and roast at 450 F with olive oil and salt until deeply browned. Flip halfway through cooking.
Make the sauce
Step 2
Sautée chopped onions, garlic, and red pepper flakes. When soft, add anchovies and cook down until dissolved.
Step 3
Add crushed tomatoes and season with salt. Add basil and simmer on low for 30 minutes.
Assemble the parm
Step 4
In a square baking dish add a thin layer of sauce, then eggplant, and top with parm and mozzarella. Repeat until everything is used. Top with more cheese.
Step 5
Bake at 350 for 20 minutes, then broil until golden brown.
Step 6
Brown Panko in oil and top the parm. Add Parsley to garnish.
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