Healthy Eggplant Parmesan
A healthier version of an Italian comfort classic, your entire family will love this flavor-packed Baked Eggplant Parmesan with Crispy Panko Topping.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggplants (sliced 1/2 thick)
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- black pepper
- 1 medium onion (diced)
- 3 cloves garlic (grated)
- 2 teaspoons dried oregano (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon chili flakes - divided (divided)
- 32 ounce can whole peeled tomatoes
- 14 ounce can tomato sauce (low sodium)
- 1/2 cup red wine
- 6 slices BelGioioso Sliced Mild Provolone (or equivelent )
- 1 cup panko bread crumbs
- 3 ounces BelGioioso American Grana® parmesan (grated)
Instructions
- 1
Pre-heat oven to 475 degrees. Arrange eggplant slices in a single layer amongst two foil-lined baking sheets sprayed with cooking spray.
- 2
Brush the top of each eggplant round with 2 tablespoons of the olive oil and sprinkle with kosher salt and black pepper. Bake eggplant until golden brown, 15-20 minutes. Remove eggplant from the oven and reduce heat to 350 degrees.
- 3
While eggplant is baking, heat remaining tablespoon of olive oil in a medium sauce pan over medium heat. Add diced onion to the pan along with a small pinch of kosher salt. Stirring frequently, cook onions until they become translucent, 4-5 minutes.
- 4
Grate garlic directly over pan and add 1/4 teaspoon of the chili flakes. Stir in tomato sauce, whole peeled tomatoes and 1 teaspoon of the oregano. Use scissors or a potato masher to gently break down the whole peeled tomatoes. Add red wine then bring to a boil before reducing heat to low on simmer. Check for seasoning and add salt or pepper to taste; set aside.
- 5
To begin assembling the eggplant parm, ladle 1 cup of the tomato sauce and spread across the bottom of a 9 x 13 inch baking pan. Place one layer of eggplant on top of the sauce, overlapping each slice a little.
- 6
Pour another cup or so of the tomato sauce on top of the eggplant and continue until you've used all of the eggplant, ending with sauce on top.
- 7
Top the last layer of sauce with 6 slices BelGioioso Sliced Mild Provolone overlapping one another to cover the entire pan.
- 8
In a small bowl, mix together panko bread crumbs, BelGioioso American Grana® and the remaining spices: 1 teaspoon oregano, 1 teaspoon garlic powder, 1/4 teaspoon chili flakes and 1/4 teaspoon salt.
- 9
Sprinkle the panko/cheese mixture in an even layer on top of the provolone.
- 10
Bake at 350 degrees until dish is gently bubbling and the cheese/panko topping is golden brown: 35-40 minutes.
- 11
Let pan rest 5-10 minutes before slicing to allow ingredients to settle. Serve over pasta or with crusty bread.