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Healthy Eggplant Parmigiana

Parmigiana, a classic Italian dish that I simply love!

This version is lighter than the original recipe as the eggplant is grilled instead of being fried. The final result is still super delicious!

Warning: hardcore Italian cook might not agree with this method, lol. They claim that a true Parmigiana must involve fried eggplants. But trust me: with this recipe you won't miss the fried part!



  • 2 medium sized eggplants

  • 1 medium onion

  • 3 cups tomato purée or marinara sauce

  • Olive oil

  • Salt and pepper, to taste

  • Basil leaves

  • 1 cup of shredded mozzarella

  • 1/2 cup Parmesan cheese, grated


  1. Preheat the oven to 400 F (200 C).

  2. Cut eggplants into 1/3-inch thick slices.

  3. Place a cast iron pan or a non-stick pan on medium-high heat. Working in batches, place the eggplant slices on the pan and grill them for 3 to 4 minutes on one side. Then flip them and grill for a couple of minutes more. They just need to be slightly charred on both sides.

  4. Meanwhile, prepare the tomato sauce. Mince the onion. Grab a sauce pan a heat one teaspoon olive oil. Add the onion and cook, stirring, for a couple of minutes. When the onion turns golden in color, add tomato purée, salt, and pepper. Simmer on low heat for about 15 minutes. If you want, you can skip this step and use store-bought marinara sauce.

  5. Cover the bottom of a 9x9-inch baking pan with a couple tablespoons of tomato sauce.

  6. Layer the different components. Start with a layer of grilled eggplant slices, then tomato sauce, then diced mozzarella and Parmesan cheese. Repeat the layers until you finish all the ingredients. The last layer should be a light coat of tomato sauce with mozzarella and parmesan cheese.

  7. Bake for 20 minutes, until bubbling and slightly golden.

  8. Garnish with some basil leaves, enjoy!


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