Healthy Eggplant Parmesan (No Frying Required)

A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 295 Calories

Ingredients

• ½ cup water
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 pinch salt and ground black pepper to taste
• 1 stalk celery, chopped
• 1 tablespoon minced garlic
• ¼ cup red wine
• 1 small white onion, chopped
• 1 eggplant
• ½ (6 ounce) can tomato paste
• ½ cup shredded Gouda cheese
• 1 tablespoon olive oil, or more as needed
• ¼ cup finely chopped fresh parsley
• 1 small orange bell pepper, diced
• 6 plum (Roma) tomatoes, halved
• 6 fresh basil leaves, or more to taste, finely chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.

Step 2

Season cut sides of tomatoes with salt and pepper.

Step 3

Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.

Step 4

Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.

Step 5

Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.

Step 6

Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.

Step 7

Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.

Step 8

Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.