Gluten Free Recipes/ Vegetable Sides

Roasted Eggplant Parm – Lightened!

Roasted Eggplant Parm -Lightened! by 2sistersrecipes.com

Roasted Eggplant Parm- Lightened! A super-easy dish to prepare and one that feeds a crowd, Roasted Eggplant Parmigiana Lightened is made simply by taking 2 eggplants, chopping them into small pieces and roasting them until golden brown, then transfer them onto a serving platter and top with a single layer of tomato sauce (preferably marinara), grated pecorino cheese and fresh basil.  It’s amazingly light, delicious and done in 30 minutes!

A No Carb and Gluten Free side dish your friends and family will go bonkers for!  This is truly Eggplant Parmesan at its best!

 

We took our mom’s eggplant Parmesan recipe and recreated it into this amazing light and delicious version. Fresh basil, pecorino cheese, extra virgin olive oil and marinara sauce is all you need to make this Eggplant Parmesan.

It is so yummy – the eggplant flavors are enhanced with a light layer of marinara sauce, and the longer it sits – the better it tastes because the eggplants slowly soaks up the flavor of the marinara sauce including the flavors from the pecorino cheese and fresh basil.

If you are a newbie here, and would like an easy recipe for our mom’s fresh marinara’s sauce, click here.

The work is minimal and quick! Simply chop eggplants into cube-sized pieces, and roast them in the oven with only some salt and extra-virgin olive oil.  This simple process already cuts the time in half when preparing this Eggplant Parmesan, making it an ideal side dish to serve all year long.

It not only feeds a crowd, you can make it one day ahead!  Perfect for pot luck dinners too!

 

This Eggplant Parmesan dish is ‘lightened’ because it’s not one traditionally constructed. Traditionally, frying or sauteing slices of eggplant that are dipped into flour or breadcrumbs, then layered high to the top and smothered with sauce and cheese is also very good, but much heavier and higher in calories and fat.

Instead, this dish is not weighed down with a lot of cheese, mozzarella or tomato sauce.

In fact, NO need for mozzarella cheese in this recipe. But you wont miss it either, the taste is still so good, and your quests will be asking for seconds, or even third helpings, without the guilt!

Roasted Eggplant Parmigiana will quickly become a favorite dish to serve, even as a side dish, as it compliments all meats and fish.

Try serving Roasted Eggplant Parm as an appetizer (served in a platter as shown here) or serve it spooned over some toasted crusty Italian bread.

 

If you like eggplant – you’ll have to try this recipe!

Enjoy!

Roasted Eggplant Parm - Lightened!
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Roasted Eggplant Parmigiana Lightened is made simply by taking 2 eggplants, chopping them into small pieces and roasting them until golden brown, then transfer them onto a serving platter and top with a single layer of tomato sauce (preferably marinara), grated pecorino cheese and fresh basil. Super light, delicious and done in 30 minutes!
Ingredients
  • 3 eggplants, rinsed (discard tops) and cut into cubes, 1 to 2-inches in size
  • ¼ tsp. of salt
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup marinara sauce, and extra if needed
  • grated pecorino cheese
  • fresh basil - sliced into ribbons
  • olive oil cooking spray
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large nonstick roasting pan, lightly spray with cooking spray. Scatter chunks of eggplant, and scatter lightly with salt over them. (Reserve the extra-virgin olive oil for later).
  3. Place the pan onto the middle rack of the oven and roast the eggplant for 10 to 15 minutes, open the oven and gently shake the pan a few times to rotate the bottom to the top, or use a spatula to flip them over so they roast evenly. Roast for another 10 minutes.
  4. As the eggplant turns golden, carefully pull the rack out, and lightly drizzle extra-virgin olive oil over the eggplant, about 2 tablespoons. Push the rack back into the oven, and Turn Off the oven. Allow the eggplants to sit in the oven for additional 5 to 10 minutes, or until most of the eggplant is light golden and tender to the bite. (Do not over roast, or you will have hard-to-chew eggplants.)
  5. Remove from oven and transfer eggplant to a large serving platter. Spoon a single layer of marinara sauce on top. Then sprinkle with grated pecorino cheese and fresh chopped basil. Set aside for a few minutes before serving, allow it to sit for awhile. Serve warm or at room temperature.
  6. Serves 6 to 8

Looking for more EASY eggplant recipes?  Try our Individual Roasted Eggplant Parmigiana Lightenedand Easy Stuffed Mini Eggplants. 

Thanks for stopping by!

You Might Also Like

10 Comments

  • Reply
    Tricia Buice
    April 12, 2016 at 1:31 am

    I have to make this for my husband – he will flip for it! Thank you so much for making it easy and delicious. Have a wonderful week 🙂

    • Reply
      annaliz
      April 12, 2016 at 2:17 am

      So glad to hear that! Our friends always ask for rhis recipe and we are thrilled to finally share it.
      Thanks Tricia! Have a great week.

  • Reply
    Sandra
    April 12, 2016 at 4:32 am

    this sounds and looks so delicious. I love eggplant and I'm going to try it this weekend. I love the fact that it's lightened as eggplant does tend to soak up a lot of oil! Thank you!

    • Reply
      annaliz
      April 12, 2016 at 11:51 am

      Thanks Sandra ! Our mom always fried her eggplants and even though it was always delicious, we now prefer making it this way. We think you will be convinced as well. Enjoy!

  • Reply
    SavoringTime in the Kitchen
    April 13, 2016 at 8:25 pm

    What a wonderful recipe! I can't wait to try soon since my mouth is already watering 🙂

    • Reply
      annaliz
      April 14, 2016 at 3:39 am

      Thank you Sue! We make this version all the time lately, it's so easy and light. Hope you will try it.
      Have a great weeK .
      Xo

  • Reply
    Roz Corieri Paige
    May 21, 2016 at 12:54 pm

    I would never be able to figure out how to lighten up any Italian recipe that would taste remotely good. This is not an easy feat that you accomplished! Flavor plus lightness in Italian food? WOW, Liz and Anna!

  • Reply
    annaliz
    May 22, 2016 at 5:05 pm

    Yes you're right! It is difficult to make certain dishes light but I'm glad this one turned out great!
    Thanks Roz 🙂

  • Reply
    Abbe@This is How I Cook
    November 6, 2017 at 10:38 pm

    Yay! No frying!

    • Reply
      2 sisters recipes
      November 7, 2017 at 1:23 am

      We agree Abbe! No frying is the way to go! Have a great day! Xo

    Leave a Reply

    Rate this recipe: