Eggplant Parmesan is a classic dish beloved for its tender, savory flavor. This version of Eggplant Parmesan takes it up a notch with a healthy twist, roasting the eggplant and adding a mix of sautéed vegetables and fresh mozzarella. It’s the perfect side dish or vegetarian main course, packed with flavor from the roasted eggplant, tangy cherry tomatoes, briny olives, and melty mozzarella. Whether served with a side of crusty bread, as a topping for pasta, or as part of a larger meal, this dish is sure to become a favorite.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- Eggplants: 2, medium-sized
- Salt: 1 teaspoon (for rubbing)
- Vegetable oil: 2 tablespoons (for brushing)
- Onion: 1, finely chopped
- Carrot: 1, grated or finely chopped
- Cherry tomatoes: 10-12, halved
- Olives: ¼ cup (green or black), pitted and halved
- Black pepper: to taste
- Garlic: 2 cloves, minced
- Mozzarella: 150 grams, shredded
Directions
1. Prepare the Eggplants:
Cut the eggplants in half lengthwise, then score the flesh with a knife, being careful not to cut through the skin. Rub each half with salt and let them sit for about 10 minutes to remove the bitterness. Afterward, pat them dry with a paper towel to remove excess moisture.
2. Cook the Vegetables:
In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and grated carrot, and sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
3. Assemble the Dish:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Place the salted and dried eggplant halves on the sheet, skin side down. Brush the flesh of the eggplant with the remaining vegetable oil.
4. Add the Toppings:
Distribute the sautéed vegetable mixture evenly over the eggplant halves. Top each one with halved cherry tomatoes, olives, and season with freshly ground black pepper.
5. Bake the Dish:
Sprinkle the shredded mozzarella cheese evenly over the eggplant halves. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the mozzarella is melted and bubbly, and the eggplant is tender.
6. Serve:
Once baked, remove the eggplants from the oven and garnish with fresh herbs if desired. Serve hot and enjoy!
Serving Suggestions
- Serve with a simple green salad dressed with olive oil and lemon juice for a light meal.
- Pair with crusty bread or garlic bread for a complete dish.
- This eggplant dish also works well as a side for grilled chicken, fish, or lamb.
- For added flavor, drizzle with balsamic glaze just before serving.
Cooking Tips
- Extra Flavor: For a more intense flavor, brush the eggplant halves with garlic-infused olive oil before roasting.
- Cheese Variations: Swap mozzarella for feta or goat cheese if you’re looking for a tangy twist.
- Herbs: Add fresh herbs like basil, parsley, or oregano for an added burst of freshness just before serving.
Nutritional Benefits
- Eggplant: Low in calories and high in fiber, eggplant is great for heart health and digestion.
- Carrots: Rich in beta carotene and antioxidants, carrots contribute to healthy skin and eye health.
- Mozzarella: Provides a good source of calcium and protein, essential for bone health.
- Olives: Packed with healthy fats, olives support heart health and reduce inflammation.
Dietary Information
- Vegetarian: This dish is perfect for vegetarians looking for a hearty and satisfying meal.
- Gluten-Free Option: No gluten is involved, making this a great option for gluten-free diets.
Conclusion
This Eggplant Parmesan with Mozzarella and Vegetables is a delicious and healthy twist on a traditional favorite. With its creamy, melty cheese and the smoky, rich flavor of roasted eggplant, this dish is perfect for a family dinner or served at gatherings. Easy to prepare and packed with nutrients, it’s a great way to enjoy vegetables in a comforting and satisfying meal.
Frequently Asked Questions
-
Can I make this dish ahead of time?
Yes, you can assemble the dish ahead of time, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. -
Can I use a different cheese?
Absolutely! You can substitute the mozzarella with any cheese you prefer, such as feta, ricotta, or goat cheese, for a different flavor profile. -
Can I freeze this dish?
Yes, you can freeze the fully assembled and baked dish. Just make sure to let it cool completely before freezing. Reheat in the oven for 20-25 minutes at 180°C (350°F). -
What can I serve this with?
This eggplant dish pairs wonderfully with pasta, a simple salad, or as a side to your favorite protein. -
Can I make this dish spicy?
Yes, feel free to add red pepper flakes to the vegetable mixture or sprinkle some on top before baking for an extra kick of spice.