Low Carb + Healthy
Melanzane Alla Parmigiana: layers of grilled eggplant, cheese and rich tomato sauce.
This eggplant parmesan recipe is one I make frequently during the summer months because it's a terrific dish for meal prep!
For the tomato sauce – 680 ml Tomato Passata – 1 Onion small – 1 clove Garlic – 1 Tbsp Olive Oil
Other ingredients – 1 Mozzarella Light 125 g or 4 1/2 oz – 30 g Parmesan Cheese grated – 2 Eggplants – Cooking Spray as required – Salt and Pepper to taste – Basil Leaves to taste, optional
Add some fresh basil leaves if liked
Cover the base with sauce
Add grilled eggplant
Add Parmesan and mozzarella
Add tomato sauce on top of the cheese
Lay the eggplants in the opposite direction
Top the last layer with cheese and bake
Eggplant Parmesan Recipe is now ready. Enjoy!
Only 274 calories in this Eggplant Parmesan Recipe
The eggplant was first reported 4000 years ago in India, where it still grows wild.