Rating: 5 stars
3 Ratings
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  • 5 star values: 3

Suggested by Sunset Facebook fan Eve Lynch.This (non-casserole) version of eggplant parmesan is lighter and fresher tasting than the classic—we ditched the breading and added spicy sauce and fresh herbs.

Eve Lynch
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary

total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack in highest position and preheat oven to 350°. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat. Add onion and garlic; cook until translucent, about 4 minutes. Add wine and let reduce by half, 5 minutes. Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.

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  • Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil. Bake until steamy and softened, 20 minutes. Uncover; brush with 1 tbsp. oil. Broil until starting to brown, then turn over and brush with remaining oil. Broil until lightly browned, 8 minutes total.

  • Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.

  • Broil 2 plates at a time just to melt cheese, about 2 minutes. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons. Serve with remaining sauce.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

427 calories; calories from fat 55%; protein 15g; fat 26g; saturated fat 9.6g; carbohydrates 30g; fiber 9.1g; sodium 1020mg; cholesterol 57mg.
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