I always wondered about the name for the dish eggplant parmesan. Parmesan isn’t exactly the prominent ingredient, it’s not even called for in some recipes. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. Parmesan or not, it’s definitely one of my favorite dairy dishes, but having just finished the Chanukah fry-fest, I decided to come up with a healthier version.
Last year, I posted this recipe for roasted eggplants stuffed with Israeli salad, roasted chickpeas and techina. It’s one of my favorite ways to enjoy eggplants! I eat it pretty often though, so I decided to invent a new roasted eggplant dish. That’s how this Middle Eastern twist on eggplant parmesan came about. I broil the eggplants for delicious smokey flavor and stuff them with marinara, tomatoes, a little breadcrumbs and finish it off with light feta cheese. Although it tastes nothing like the original, it’s a delicious light and healthy lunch that’s a perfect start for the New Year!
Looking for more healthy recipes? Check out the Shine Supper Club. They’re sharing healthy recipes to get your New Year off to a fresh start!
Roasted Eggplant Parmesan with Feta
1 eggplant, sliced in half vertically
olive oil
salt
1/3 cup marinara sauce
1 plum tomato, sliced
flavored bread crumbs
parmesan cheese, optional
feta cheese
parsley, for garnish
Method:
Sprinkle the eggplants with salt and place flesh side down on a baking sheet. Drizzle with olive oil and broil on high for 20 minutes. Remove from oven and spread some marinara sauce over eggplants. Place tomato slices over sauce and sprinkle on some bread crumbs and parmesan cheese, if desired. Drizzle with olive oil and top with feta cheese crumbles. Bake at 400 degrees until bread crumbs are toasted and feta cheese has melted (it will still hold it’s form and will only melt slightly). Garnish with chopped parsley.
VARIATION: For a more traditional roasted eggplant parmesan, top the eggplants with marinara and sprinkle with shredded mozzarella. Bake until cheese is melted and browned.
1 year ago: green guacamole
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this looks great! i would sub the feta for mozzarella
I made it with mozzarella too. It was great!
This looks gorgeous and delicious- my kind of Italian meal :)
PARTY TIME!!! Now can I borrow your dairy kitchen to make this in?!
Of course! Do you have a dairy toaster oven? That’s what I make this in.
This is so much fun!!! Why make thin slices of the eggplant when you can just place the other ingredients right on top?!? I want to make this with mozzarella.
I agree about the fried — breaded and fried eggplant Parm is good, but can be soggy. Roasted is better, everything tastes fresher. I also make this dish (use mozzarella cheese and Parmesan) because I love that you can taste all the separate elements and not just breadcrumbs.
This sounds perfect and much easier than eggplant parm.
CAN’T WAIT TO DO THIS!!! I make your other roasted eggplant dish all the time, in difft. variations! this is just calling me…..
I’m swooning – all my favorite ingredients in one dish!
Please tell me you’re taking orders!
i love how simple this is. what a great revamp of a classic (especially with the feta instead of mozzarella)
I happen to dislike eggplant in most forms -but a good roasted eggplant is absolutely delicious. This is something I would love to try.
This looks so good. I will save this recipe for next summer, when we always have more eggplants from the garden than I know what to do with. Thanks for the idea!
This is so my type of food. It looks so delectable I think I’ll make it for my dinner tomorrow. Have a good night!
xo
Sharon
This sounds absolutely marvelous, and I love a creative, healthy twist on a beloved classic. I also find that a bit of feta really goes a long way–I love its saltiness.
We’re celebrating the return to sane eating this month on the Shine Supper Club with recipes like this one. Hope you’ll join us!
thanks Sarah, I’ll definitely check it out!
This is a great idea, love it! Thanks for sharing.
Love eggplant and this is ideal for me, I like easy and lite versions. Thank you.
Any ideas for marinara substitution? Just don’t have any right now and have everything else”
Salsa or a little tomato sauce or pizza sauce.
This is a great way to get that pizza yumminess without the calories! Thank you so much for posting. What a great idea!
Hi there. I’m a chef of some 20 years experience and ummm – the cook has got it wrong here. This recipe is actually for a very old trdiaitonal Italian dish called “Eggplant Parmigiana”, There is no parmesan in it, (a bit of a give-away that you’ve got the name mixed up.) The 2 words sound similar so I can see how they got mixed up but the recipe’s actual name is wrong.
Google is your friend. http://en.wikipedia.org/wiki/Parmigiana
Thanks for the clarification!
Thanks for being so nice too. A great thing for me though after accidentally landing here, is that I’ve found a great new food site to follow. (Always gives me a thrill.)
Eggplant is parm. Is my favorite food on the planet. I came across this recipe today and decided to give it a try….OMG!!! So delicious!!!! Instead of parsley I used fresh basil leaves. I recently found a fresh feta at the local organic farm. It was unbelievable! I have a new favorite!! Thank you for this healthier, delicious option!
Sounds delicious!