Walnut Eggplant Parmesan
A hearty vegetarian dish featuring crispy eggplant layered with savory tomato sauce, melted mozzarella, and fragrant herbs, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1/4 cup olive or canola oil ⓘ
- 1 medium eggplant, sliced 1/4 inch thick ⓘ
- 1/2 onion, grated ⓘ
- 1/2 green pepper, grated ⓘ
- 1 carrot, grated
- 1/4 cup Parmesan ⓘ
- 2 cloves garlic, chopped or pressed ⓘ
- 1/4 teaspoon oregano ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/4 teaspoon rosemary ⓘ
- 1 (14 1/2 oz) can Italian-style stewed tomatoes ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 1/2 pound mozzarella cheese slices ⓘ
Instructions
- Heat a skillet, add oil, and sauté the eggplant slices until brown and soft. Set aside.
- In the same skillet, combine and simmer all other ingredients except the mozzarella cheese for 15 minutes.
Tips & Substitutions
For a richer flavor, try adding a sprinkle of crushed red pepper flakes to the skillet with your sautéed vegetables. If you want a creamier texture, consider mixing in a bit of ricotta cheese with the mozzarella. You can also substitute eggplant with zucchini for a lighter version. For a quick side, pair this dish with some seasoned nuts italiano for an added crunch.
Serving Suggestions
Serve the Walnut Eggplant Parmesan hot, garnished with fresh basil or parsley for a pop of color. It goes well with a simple side salad or garlic bread for a complete meal. This dish also pairs beautifully with tomato lasagne roll-ups for a hearty Italian feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven will help keep the cheese from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Eggplant Parmesan contains roughly 301 calories, with 11g protein, 45g carbohydrates, and 12g fat. It is an excellent source of iron (68% of the Daily Value), vitamin C (62% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 16g of dietary fiber toward your daily target.
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 make this dish ahead of time?
Yes, you can prepare the eggplant and sauce ahead of time. Simply layer everything in a baking dish and refrigerate. When ready to serve, add the mozzarella on top and bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I use instead of Parmesan cheese?
If you're looking for a substitute for Parmesan cheese, nutritional yeast is a great vegan option that offers a similar nutty flavor. Alternatively, you can use Pecorino Romano for a slightly sharper taste, or even a vegan cheese blend for a dairy-free version.
Is this recipe suitable for freezing?
Yes, this dish can be frozen. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil before placing it in the freezer. When ready to eat, thaw overnight in the refrigerator and reheat as instructed 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).