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
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Add some fresh basil leaves if liked
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Cover the base with sauce
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Add grilled eggplant
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Add Parmesan and mozzarella
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Add tomato sauce on top of the cheese
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Lay the eggplants in the opposite direction
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Top the last layer with cheese and bake
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Eggplant Parmesan Recipe is now ready. Enjoy!
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Only 274 calories in this Eggplant Parmesan Recipe
The eggplant was first reported 4000 years ago in India, where it still grows wild.