Vegetarian Eggplant Parmesan
Try this Vegetarian Eggplant Parmesan recipe.
Try this Vegetarian Eggplant Parmesan recipe.
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 2 teaspoons olive oil
- 1 cup freshly grated parmesan cheese
- 1/4 cup crumbled feta cheese
- 2 teaspoons honey
- 1 large yellow onion diced
- 1 large carrot diced
- 1 teaspoon fresh cracked pepper
- 2 garlic cloves very finely minced
- 2 bell peppers diced (any colour)
- 1 - 28 ounce can crushed tomatoes
- 2 cups panko (or sub gluten-free breadcrumbs if needed)
- 1/2 cup milk (i use almond milk)
- 2 large globe eggplants cut into 3/4 inch rounds (see notes)
- 3 cups grated pizza mozzarella cheese
- Carbohydrate 10.2103337459768 g
- Cholesterol 30.34375 mg
- Fat 9.88473374900597 g
- Fiber 1.78034374813549 g
- Protein 11.9848218746265 g
- Saturated Fat 5.84982499985285 g
- Serving Size 1 1 -6 serving (103g)
- Sodium 1163.229124993 mg
- Sugar 8.42998999784131 g
- Trans Fat 0.602723124955592 g
- Calories 174 calories
Step-by-step
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the bell peppers, carrot and garlic and cook until the vegetables are soft, about 6-8 minutes.
- Add the tomato paste, sea salt and oregano to the pot and let it cook for 2-3 minutes.
- Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.
- While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees.
- In a medium sized bowl mix the panko, oregano, black pepper and sea salt.
- Pour the milk into another bowl.
- Dip each eggplant round first into the milk, and then into the panko.
- Place the panko coated eggplant round onto a baking sheet.
- Bake the eggplant in the oven for 20 minutes.
- Spread a couple small scoops of the tomato sauce in the bottom of an 11x9 inch baking dish.
- Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses.
- Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and cheeses.
- Bake in the oven for 40 minutes, or until it is hot and bubbling.
- Remove the vegetarian eggplant parmesan from the oven and let it rest for 10 minutes before serving.
Vegetarian Eggplant Parmesan: A Comfort Food Classic, Reimagined
As a busy working mom, finding time to cook delicious and healthy meals can often feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone melts down. That's why I'm constantly on the lookout for recipes that are both satisfying and quick to prepare. This Vegetarian Eggplant Parmesan is one of those gems – a comforting classic, elevated with fresh, vibrant flavors, and manageable enough for even the busiest evenings.
The beauty of this recipe lies in its simplicity. While the end result boasts a rich, layered flavor profile that rivals any traditional Parmesan, the process itself is surprisingly straightforward. Forget complicated techniques or obscure ingredients; this recipe champions readily available staples, transforming them into a truly special dish. I often find myself prepping the eggplant and sauce components ahead of time, storing them in the fridge, and then assembling and baking the dish just before dinner. This time-saving strategy ensures a delicious, home-cooked meal without sacrificing precious family time.
The Eggplant: The star of the show, of course, is the eggplant. I prefer using globe eggplants for their size and tenderness. The slicing and breading process might seem slightly tedious, but I find it strangely therapeutic – a moment of calm amidst the whirlwind of daily life. The key to perfectly crisp eggplant is ensuring it's thoroughly coated in the panko breadcrumb mixture and baked until golden brown. Don't be afraid to experiment with different breadcrumb types; gluten-free options work wonderfully.
The Sauce: This recipe features a vibrant, slightly sweet tomato sauce that perfectly complements the savory eggplant. It's a simple yet flavorful combination of diced onions, bell peppers, carrots, and garlic, simmered in crushed tomatoes with a touch of honey for a hint of sweetness. The fresh herbs add a burst of aromatic freshness, elevating the entire dish. I’ve tried variations using different types of tomatoes, even sun-dried tomatoes for a more intense flavour, and I've found that the simplicity of the recipe lends itself to many delicious adaptations.
The Cheese: The cheese is what truly takes this dish over the top. The combination of Parmesan and mozzarella delivers a meltingly delicious experience, while a sprinkle of crumbled feta adds a lovely tangy contrast. The creamy texture of the cheese, combined with the crispy eggplant and rich tomato sauce, creates a delightful symphony of textures and tastes.
This Vegetarian Eggplant Parmesan is more than just a meal; it's a testament to the power of simple, wholesome ingredients transformed into something extraordinary. It's a dish I can confidently serve to family and friends, knowing it will be enjoyed by all. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, weekend brunches, or any special occasion. The best part? The leftovers are just as delicious the next day!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Herby delight: Experiment with different herbs like basil, thyme, or parsley.
- Make it ahead: Prepare the eggplant and sauce components ahead of time for a faster weeknight meal.
- Vegetarian variations: Substitute the cheeses with your favorite vegan alternatives for a fully plant-based meal.
- Serving suggestion: Serve with a side salad or crusty bread for a complete meal.
This recipe is a versatile blank canvas, ready for your personal touch. So, go ahead, embrace the possibilities, and create your own signature Vegetarian Eggplant Parmesan. Happy cooking!
