Tag Archives: eggplant

Recipe: Eggplant Parmagiana

9 Oct

Version 2Time: 30 minutes to prep, 45 to cook



  • 2 8-ounce cans no-salt-added tomato sauce
  • 14 ounce can artichoke hearts, rinsed and drained
  • 6-ounce can no-salt-added tomato paste
  • 1 tbsp. salt-free Italian seasoning
  • 2 medium garlic cloves, finely minced
  • 1 tsp. olive oil
  • 1/8 tsp. pepper
  • Dash red hot-pepper sauce


  • 1 medium eggplant, cut into 3/8-inch-thick rounds (about 1 pound)
  • 10 ounces light firm tofu, drained and patted dry with paper towels
  • 1 large egg white
  • 1 cup shredded fat-free or part-skim mozzarella cheese
  • 1 tbsp. all-purpose flour
  • 1/3 cup grated or shredded parmesan cheese
  • 1/3 cup crumbs from French or sourdough bread


  1. In a food processor or blender, process the sauce ingredients for 30 seconds, or until no lumps remain. Set aside.
  2. Preheat broiler.
  3. Place eggplant slices on a baking sheet. Do not overlap. Broil 4 inches from the three to four minutes per side, being careful not to burn the eggplant. Remove from the broiler. Set aside to cool.
  4. Preheat oven to 350 degrees.
  5. In a food processor or blender, process the tofu and egg white until smooth.
  6. In a small bowl, toss the mozzarella with the flour to keep the cheese from clumping.
  7. In an 11x7x2-inch glass baking dish, layer the ingredients as follows: one third of the sauce, one half of the eggplant slices, one third of the sauce, all the mozzarella, all the tofu-egg mixture, remaining eggplant slices, remaining sauce, Parmesan and bread crumbs.
  8. Bake, uncovered, for 35 minutes. Let stand for 5 minutes before serving.


This took a bit more work than I usually spend on a meal, but it is so, so good. I love eggplant parmigiana, but I rarely make it because of how long it takes to prepare. The chopping, processing, mixing, waiting, baking, blah, blah, blah, is more than I usually put into making my meals. I like things that take 30-45 minutes altogether–basically as long as it takes my Seamless order to arrive at my door. But when you actually put work into your food, you gain a new appreciation for it. I don’t usually cook with tofu, but you can’t really tell it’s there. It absorb the flavors of the dish itself, so all you’re doing is adding a creamy texture to the dish. I did make a few alterations: regular bread crumbs and oregano instead Italian seasoning. All in all, I highly recommend this one. If you’ve got the time, this one is definitely worth it.