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Roasted Eggplant Parm

 

I am 100% not italian, but I sure do eat like one. Pasta, bread, pizza, and all the parms, bring it on. One of my absolute favorites, besides penne alla vodka, is eggplant parm. I blame my dad for my love of eggplants. He has a garden and each summer he brings in tons of eggplants. I think one summer we had eggplant parm for dinner 3 times a week. And yet here I am, still obsessing over this odd looking vegetable and most definitely not sick of it.

Eggplant parm can sometimes be overwhelming with all the melted cheese and fried bread crumbs. So, I went on a mission to make a lighter version of this. Mission accomplished. Mission 110%, most definitely, accomplished.

The tip is in the name: ROASTED eggplant parm. Oh yes, roasted. Huge game changer! Roast the eggplant pieces and layer it with homemade tomato sauce, parmesan cheese, and some bread crumbs. You won’t regret it.

I love having this meal in the summer. Like I mentioned before, eggplant parm was that meal my family had on repeat every week during our summers (shoutout to my dad and his crazy garden!). But it can honestly be made during any season, during anytime, and for any occasion. It is easy, simple, and lighter than your usual eggplant parm. 

Add a little side of pasta or toasted bread and you have yourself the italian dinner of your dreams.

Enjoy this recipe. Fuel your body. Much love!



Ingredients:

  • 1 eggplant

  • 2 TBSP olive oil

  • Salt & pepper

  • Tomato sauce (recipe below)

  • Parmesan cheese 


Directions:

  • Preheat oven to 350.

  • Slice eggplant into medium thick circles.

  • Place all eggplant slices into a mixing bowl, add olive oil and seasonings, mix.

  • Place eggplant slices onto cookie sheet with parchment paper.

  • Let roast for about 35-40 minutes, after 20 minutes, flip. 

  • When they have a brown/crisp top, remove.

  • Layer with tomato sauce and cheese.


Tomato Sauce Recipe

Ingredients:

  • 2-3 garlic cloves

  • Minced yellow onion

  • 1 TBSP olive oil

  • Basil leaves

  • 1 can of crushed tomatoes

Directions:

  • Add garlic cloves and oil to saucepan on medium heat. 

  • Once you can smell the garlic, add onions. Stir constantly.

  • Add the can of crushed tomatoes.

  • Stir constantly.

  • Add salt and pepper.

  • Add basil leaves and let simmer.

  • Add what you need for taste.