Calling all Eggplant Parmesan Recipes!! Move over!! Make room for this eggplant parm re-do that will have your guests clamoring for more! It’s a super-easy dish to prepare and make.
The chopped eggplant is easily roasted in the oven for about 30 minutes and then served on a platter where it is dressed with a single layer of fresh tomato sauce, grated pecorino cheese and fresh basil. This is truly Eggplant Parmesan at its best!
With using just a few ingredients, we have recreated our mom’s eggplant parmesan recipe and came up with this amazingly light and delicious version. We enjoy making it over and over again, and hope you will also.
The work is minimal and quick! Simply chop eggplants into cube-sized pieces, and roast them in the oven with some salt and extra-virgin olive oil. (Right there, you have cut in half the prep time of the other eggplant recipes). The easy and quick prep allows you to make and serve it the day of your dinner, or one day ahead, if you prefer.
This Eggplant Parmesan dish is “lightened” because it is not one traditionally constructed. Instead, of frying or sauteing slices of eggplant already dipped in flour or breadcrumbs, the chopped cubes are simply roasted in the oven for about 30 minutes.
The lightness continues, as this dish is not weighed down with a lot of cheese, mozzarella or tomato sauce. In fact, for this recipe, there is NO mozzarella cheese at all, so it’s lightness and taste will have quests asking for seconds, or third helpings, without the guilt!
This Eggplant Parmigiana will quickly become a favorite dish to serve, even as a side dish, as it compliments all meats and fish. We love serving this recipe as one of our appetizer’s (served in a platter as shown), or serve it spooned over some toasted crusty Italian bread.
It is so yummy – the eggplant flavors are enhanced with a light layer of marinara sauce, which is a fresh tasting tomato sauce. If you are a newbie here, and would like an easy recipe for our mom’s fresh marniara’s sauce, click here. The pecorino cheese, along with fresh basil adds a burst of more flavors and gives a fresh taste to the eggplant.
If you like eggplant, or not convinced about this light version, try this recipe! Let us know if it changes your mind about Eggplant Parmesan.
A friend of mine mentioned that we should call this dish a “de-constructed eggplant parmesan”-
not sure, but we know it is super-flavorful, no carbs and gluten-free dish and oh!, so light!
Roasted Eggplant Parm – Lightened!
- 3 eggplants, rinsed (discard tops) and cut into cubes, 1 to 2-inches in size
- 1/4 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
Preheat oven to 375 degrees.
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).
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.
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.)
Remove from oven and transfer eggplant to a 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. Serve warm or at room temperature.
Serves 6 to 8