Easy Low Cost Eggplant Parmigiana
A comforting, cheesy eggplant parmigiana featuring tender eggplant slices layered with marinara and cheeses, perfect for family dinners or casual gatherings seeking hearty Italian flavors.
Ingredients
Instructions
- Remove the broiler pan with rack from the oven.
- Have a shallow 2-1/2 quart baking dish ready.
- Slice the eggplants into 1/2 inch thick rounds.
- Preheat the oven and prepare a baking sheet or pan.
- Brush the eggplant slices with olive oil on both sides.
- Sprinkle the eggplant slices with salt and pepper.
- Arrange the eggplant slices on the broiler pan or baking sheet.
- Broil or bake the eggplant until golden and tender, about 4-5 minutes per side.
- Spread a layer of marinara sauce in the prepared baking dish.
- Layer cooked eggplant slices over the sauce.
- Sprinkle shredded mozzarella and grated Parmesan over the eggplant.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Bake in the preheated oven at 375°F (190°C) for about 30-40 minutes, until bubbly and golden.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For extra flavor, consider adding fresh basil or oregano to your marinara sauce. If you want a lighter version, use less cheese or substitute with a plant-based cheese. You can also try using zucchini slices instead of eggplant for a different texture. Ensure the eggplant is well-broiled to prevent sogginess in the final dish.
Serving Suggestions
Serve this Easy Low Cost Eggplant Parmigiana with a side of garlic bread or a fresh green salad for a complete meal. It also pairs beautifully with Penne Alla Vodka for a hearty Italian feast. For a vegetarian option, consider serving with a side of roasted vegetables to complement the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but the texture may vary slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Low Cost Eggplant Parmigiana contains roughly 679 calories, with 15g protein, 19g carbohydrates, and 63g fat. It is an excellent source of iron (82% of the Daily Value), vitamin C (42% of the Daily Value), and potassium (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 806mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant in advance?
Yes, you can slice and salt the eggplant a few hours before cooking. This will help draw out excess moisture and bitterness. Store the slices in a covered container in the refrigerator until you're ready to proceed with the recipe.
What can I substitute for marinara sauce?
If you don't have marinara sauce on hand, you can use any tomato-based sauce like arrabbiata or even a homemade tomato sauce. Adding garlic and herbs to canned tomatoes can also create a quick substitute that works well in this dish.
Can I freeze the Eggplant Parmigiana?
Yes, this dish freezes well! After baking, allow it to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).