Farmer'S Market, No Fry, Eggplant Parmesan Recipe

Name: Farmer'S Market, No Fry, Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; 2 lbs roma tomatoes, peeled and chopped; 1 tablespoon garlic, chopped; 2 bell peppers, diced (select whatever looks good, either bell or hot or a combination-I prefer hot as bell can be bitter); 1 tablespoon olive oil (or more); 2 tablespoons red wine; 1/2 teaspoon hot pepper flakes; 1/2 teaspoon dried oregano; 8 -10 basil leaves, torn; salt, to taste; 1 egg, lightly beaten; flour; seasoned bread crumbs; salt; mozzarella cheese, good quality fresh; shaved parmesan cheese

Servings: persons

1 small eggplant
2 lbs roma tomatoes, peeled and chopped
1 tablespoon garlic, chopped
2 bell peppers, diced (select whatever looks good, either bell or hot or a combination-I prefer hot as bell can be bitter)
1 tablespoon olive oil (or more)
2 tablespoons red wine
1/2 teaspoon hot pepper flakes
1/2 teaspoon dried oregano
8 -10 basil leaves, torn
salt, to taste
1 egg, lightly beaten
flour
seasoned bread crumbs
salt
mozzarella cheese, good quality fresh
shaved parmesan cheese

1
Preheat oven to 350u00b0F.
2
Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry.
3
Meanwhile, heat oil to medium and saute peppers, pepper flakes, and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano.
4
Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt.
5
While tomatoes are cooking, dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg, then bread crumbs.
6
Place in single layer on cookie sheet, or better yet a cookie drying grate on top of a cookie sheet. Bake at 375u00b0F for 25 minutes until crisp.
7
Using a loaf pan sprayed with Pam, layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer).
8
Top with mozzarella then another layer of sauce. Top with more eggplant, then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce.
9
Bake for 20 minutes.
10
Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small eggplant, 2 lbs roma tomatoes, peeled and chopped, 1 tablespoon garlic, chopped, 2 bell peppers, diced (select whatever looks good, either bell or hot or a combination-I prefer hot as bell can be bitter), and more.

Yes, Farmer'S Market, No Fry, Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farmer'S Market, No Fry, Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions