This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.
Recipe inspired by the eggplant Parmesan at Ragazza in Kansas City, and adapted from the eggplant lasagna in my cookbook, Love Real Food.
Shortcut option: Replace the homemade marinara with store-bought marinara. You’ll need about 3 cups (24 ounces). Newman’s Own organic marinara would be my top pick for this recipe.
Prepare in advance: You can assemble the eggplant lasagna the night before (perhaps even a couple of days before), then bake when you’re ready (it might need an extra 5 minutes or so in the oven to develop the golden top).
*Tomato notes: You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth. My preferred brand of canned tomato products is Muir Glen Organic, for their flavor and BPA-free cans.
Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesans.
Recipe from Cookie and Kate: https://cookieandkate.com/italian-eggplant-parmesan-recipe/