I was speaking with a good friend this morning and happened to mention making Eggplant Parmesan for dinner last night in passing.
She was stunned, not only that I made an elaborate meal, but that I had the time with two under three!
That’s all it took for me to launch into recipe-share mode – one of my favorite modes to be in.
Meal prep shouldn’t rob you of your precious time!
Eggplant Parmesan doesn’t have to steal away your afternoon/evening. And it definitely doesn’t have to be calorie-laden and heavy.
Because I’m a busy Mamma, and a Meal Planning Boss, I have all kinds of tricks up my sleeve to save time and money.
If you want to learn how you, too, can save time and money, and learn how to turn one meal into three, check out my Meal Plan Like a Boss! self-guided course.
For this Eggplant Parmesan, I love to layer it like a Lasagna. I altogether skip the salting and breading of the eggplant, and I add fresh Parmesan, high quality Olive Oil, and Basil for added flavor and nutrition.
With just enough pasta to give you some healthy carbs, a good drizzling of high quality Olive Oil for those essential fatty acids, and the buttery goodness or an organic Eggplant, there is no need to add anything else to this vegetarian dish!
Read on for a quick and easy healthy version of one of our favorites.
Quick & Healthy Eggplant Parmesan
Skip the time comsuming steps and the added ingredients. This quick and healthy version will be sure to satisfy!
Servings: 4 servings
- 1 medium organic Eggplant, about 2-3 pounts washed and ends trimmed
- ½ cup high quality Olive Oil
- 1 jar organic marinara sauce
- 8 ounces natural, low moisture, shredded Mozarella cheese
- sprinkle fresh Parmesan cheese
- ½ lb pasta of your choice
- ½ bunch fresh Basil chopped, snipped, sliced, or whole, as you desire
- Preheat your oven to 425° F.
- Put a pot of salted water to boil while you prepare the Eggplant.
- Cut the prepared Eggplant into rounds of about ¼-½ inch thick. Be mindful that they will shrink while cooking.Using a pastry or basting brush, brush on the Olive Oil to each side of the Eggplant rounds.
- Ladle ½ cup of Marinara sauce on the bottom of your baking dish. Layer the Eggplant over the sauce, topping each layer with sauce, Mozarella cheese, and Basil.
- Spread the remainder of Marinara sauce and Mozarella cheese on the top layer. Bake covered for 30 minutes, then uncover for 20 minutes or until cheese begins to brown and bubble.
- While your Eggplant is in the final 20 minutes of baking, boil your pasta according to instructions on the box. Drain the cooking water and eat immediately, or drizzle with high quality Olive Oil or a pat of grass fed butter and let cool for 5 minutes to avoid sticky pasta.
- Carefully remove the baking dish from the oven and immediately top with freshly shredded Parmesan cheese and basil. Let cool for 5 minutes.
- Serve the Eggplant Parmesan with a side of pasta and enjoy!
If you desire to make your own Marinara sauce, this is also very quick and easy to do.
You will need: 2 tbsp Olive Oil 1 small Onion, finely chopped
4 cloves Garlic, crushed or finely chopped
1 cup Vegetable or Beef broth
1 (28 oz) can diced or crushed tomatoes
Instructions: 1. Heat the oil on low-medium heat. Toss in onions and garlic and cook about 5 minutes until onions are tender and translucent.
2. Add the broth and tomatoes.
3. Bring to a simmer and cook for 10 minutes.