I don’t know about you, but I am a big fan of eggplant parmesan. I tried it for the first time this past summer and absolutely fell in love at first bite. A few weeks ago while I was eating my Roasted Eggplant, Tomato, and Feta Cheese Stacks, I was inspired to create a lightened-up version of eggplant parmesan using the same roasting method that I used for the stacks. This lightened-up version of eggplant parmesan eliminates the egg, breading, and much of the cheese that is normally found in eggplant parmesan.
Lightened-Up Eggplant Parmesan
Servings: 1-2
Ingredients
EVOO cooking spray
1 eggplant, salted (refer to the stacks recipe above for directions) and cut into 8 half-inch rounds
2 Roma tomatoes, cut into 8 half-inch rounds
black pepper, to taste
salt, to taste
dried oregano, to taste
onion powder, to taste
garlic powder, to taste
dried basil, to taste
2 cloves garlic, minced
2 TB yellow onion, diced
8 TB pasta sauce of your choice
2 tsp grated parmesan cheese
Directions
1. Preheat oven to 415 degrees F. Spray a 9 x 13 baking dish with EVOO cooking spray.
2. Place eggplant pieces into the baking dish. Spray the eggplant pieces with EVOO cooking spray and sprinkle with seasonings (black pepper, salt, oregano, onion powder, garlic powder, basil). Roast for 20 minutes.
3. Remove the eggplant from the oven and flip. Spray each eggplant piece with EVOO cooking spray and sprinkle with seasonings. Place the tomatoes on a separate small baking sheet (sprayed with EVOO cooking spray), and spray and season them as you did the eggplant. Roast the eggplant and tomatoes for 20 minutes.
4. Remove the eggplant and tomatoes from the oven. Place one tomato slice onto each eggplant slice (you should have eight stacks). Sprinkle each stack with garlic and onions. Spoon 1 tablespoon of pasta sauce onto each stack. Stack four of the smaller stacks onto the remaining four larger stacks (you should have four total stacks, each with two eggplant slices and two tomato slices).
5. Sprinkle each stack with parmesan cheese.
6. Bake the stacks for an additional 5 minutes, or until the pasta sauce is warm and the cheese is melted.
The end result will be four Lightened-Up Eggplant Parmesan stacks.
You can serve two stacks as a side dish, or eat all four as a main course. I ate them all!! 🙂
These were really good! Obviously they do not taste exactly the same as eggplant parmesan, but for a lightened-up version they are quite tasty! I would definitely make these again.
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I want to try!!!!!!:) havent had eggplant parmesan since we made it last summer.
It sure was tasty! 🙂
I also love egg plant and it is super easy to make. I can ‘t wait to try your recipe. 🙂
I used to be a bit intimidated by it for some reason…but now I know how easy it is to prepare!
Girl, you have come to my rescue. I have been looking for a good eggplant recipe lately. Thank you =) =)
Happy New Year!!
I hope you enjoy it! 🙂
Oh, I love eggplant parmesan! Can’t wait to try these stacks!
ME TOO! They are pretty tasty! 🙂
This looks delic! I’ve been wanting to try an eggplant lasagna but these short stacks would be a great time saver during the week- simple and satisfying!
These are definitely very simple to make. I hope you give them a try!
This looks delicious. I love eggplants.
Me too! Which is so crazy for me to say because I think 2012 was the first time that I actually tried them. For some reason they always scared me??
These look so good and what do you know I have everything to make these…can’t wait!
I hope you enjoy them as much as I did! 🙂
I’m not a vegetarian, nor do I plan on becoming one, but I LOVE your recipes. They aren’t the usual “Everything Tofu” recipes that are stereotyped with vegetarianism. I can’t wait to try a few out!
Thank you for your kind words. I hope you try them and love them! 🙂
I made these today. They were excellent! Thanks so much for sharing 🙂
Thanks for letting me know, Tara! I’m so glad you enjoyed them!