No Fry Eggplants Parmigiana - Recipe
No Fry Eggplants Parmigiana is a healthy variation of the yummy Italian Eggplant Parmigiana. Serve it either warm as a main dish or cold as a tasty appetizer or side dish.
- Level: Medium
- Preparation time: 60 minutes
- Total time: 180 minutes
- Yield: 4 servings
Homemade Tomato Sauce30 oz (see recipe ↪)
Wash and slice the eggplants lengthwise. Each slice 1/4 inch thick.
To remove the bitter juices from the eggplants place them in a colander and spread with abundant salt. Cover with a dish and apply a weight on top in order to press the eggplants and help the juice release. Let stand for one hour then wash thoroughly. Dry each slice using some paper towels or a kitchen cloth.
Heat a large skillet and griddle each side of the eggplants for about 5 minutes. Let cool.
In the meantime prepare the homemade basil tomato sauce following the recipe at the link above.
In a 11x8 baking pan lay 2 spoons of tomato sauce and place a first layer of eggplants slices. Cover with tomato sauce then 3 slices of cooked ham and half of the mozzarella cheese.
Place a second layer of eggplants then the tomato sauce, the ham and the remaining mozzarella cheese.
For the last layer place the eggplant slices, cover with tomato sauce. Top with the grated Parmigiano cheese.
Bake for one hour in the oven at 400F.
May be served either warm as a main dish or cold as a tasty appetizer or side.
For a vegetarian version of the Eggplant parmigiana you may remove the ham.
The original version that you can find at the link below calls for fried eggplants and no meat. This version is healthier and lighter with great taste.