Naked Eggplant Parmesan
Indulge in the guilt-free comfort of Naked Eggplant Parmesan, a lighter twist on the Italian classic that ditches the breading but keeps all the flavor. Tender roasted eggplant slices are layered with rich marinara sauce, gooey mozzarella, and savory Parmesan cheese, then baked to golden perfection in just under an hour. This wholesome, gluten-free dish is elevated by a fresh basil garnish and a touch of crushed red pepper flakes for a hint of heat. Perfect for a weeknight dinner or an elegant vegetarian main, Naked Eggplant Parmesan is a crowd-pleasing recipe that delivers all the cheesy, saucy satisfaction without the extra carbs.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1.5 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 0.25 cups Fresh basil leaves
- 0.25 teaspoons Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Slice the eggplants into 1/2-inch-thick rounds. Lightly sprinkle both sides with salt and set aside for 10 minutes to remove excess moisture.
Pat the eggplant slices dry with a paper towel, then arrange them on the prepared baking sheet.
Brush both sides of the eggplant slices with olive oil, then season with black pepper and additional salt (if needed).
Roast the eggplant slices in the oven for 20-25 minutes, flipping halfway through, until tender and lightly golden.
In a large baking dish, spread 1/2 cup of marinara sauce on the bottom to create an even base.
Arrange a layer of roasted eggplant slices over the marinara sauce. Spread an additional 1/2 cup of marinara sauce over the eggplant and sprinkle with mozzarella and Parmesan cheeses.
Repeat the layering process, alternating between eggplant, marinara sauce, and cheeses, until all ingredients are used. Finish with a generous topping of mozzarella and Parmesan.
Bake the dish in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Remove from the oven and allow the dish to cool for 5 minutes. Garnish with fresh basil leaves and a pinch of crushed red pepper flakes for added flavor.
Serve warm and enjoy this light, satisfying take on a classic Italian favorite!
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 58.0 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2556 mg | 197% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
