Balsamic Eggplant (Aubergine) Parmesan

May 10, 2023May 10, 20230 13
Balsamic Eggplant (Aubergine) Parmesan recipe with a perfect blend of flavors
in Vegetarian

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants , cut in 1/2 inch slices , peel if desired
1 cup onion , chopped
1 tablespoon garlic , minced ( I like a lot , you may use less )
4 tablespoons dry white wine , divided ( or use other liquid , such as water )
1 can stewed tomatoes , no added oil
1 cup fresh tomato , seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese , shredded
1 tablespoon grated parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
255
Sugar
8g
Fat
12g
Balsamic Eggplant (Aubergine) Parmesan is a flavorful and nutritious dish that originated in Italy. It is a vegetarian version of the classic Chicken Parmesan. This dish consists of layers of baked eggplant, seasoned with balsamic vinegar, and topped with a delicious tomato sauce and melted mozzarella cheese. The dish is baked to perfection, making the cheese golden and bubbly. Balsamic Eggplant (Aubergine) Parmesan is perfect for dinner parties, romantic dinners, or even as a meal prep dish for the week. It is delicious as an entree or a side dish and can be served with garlic bread or a fresh salad.

Instructions

1.Preheat oven to 375°F.
2.In a small bowl, whisk together balsamic vinegar, olive oil, salt, pepper, sugar, and oregano.
3.Brush both sides of eggplant slices with the balsamic mixture and arrange them on a baking sheet. Bake in the oven for 20 to 25 minutes, until the eggplant is tender and golden brown.
4.While the eggplant is baking, heat a skillet over medium-high heat. Add onion and garlic and cook until soft and fragrant, about 3 to 5 minutes.
5.Add 2 tablespoons of white wine to the skillet and stir in stewed tomatoes, fresh tomato, and 2 tablespoons of fresh basil. Cook for 5 minutes, until the tomatoes are softened and the flavors are well combined.
6.In a 9x13 casserole dish, place a layer of eggplant slices, then spoon half of the tomato mixture over the eggplant. Sprinkle with mozzarella cheese and repeat the layers, ending with a layer of mozzarella cheese. Sprinkle with Parmesan cheese.
7.Bake in the oven for 20 to 30 minutes, until the cheese is melted and the top is golden brown. Serve hot and enjoy!

PROS

Eggplant is a great source of fiber, vitamins, and minerals.
This dish is a perfect vegetarian option for any meal or occasion.
Balsamic vinegar adds flavor and nutrition to the dish.

CONS

Eggplant can be bitter or bland if not cooked and seasoned properly.
Parmesan cheese can be high in sodium and fat, so use it in moderation.

HEALTH & BENEFITS

Eggplant is rich in fiber, vitamins, and minerals that can support digestion, heart health, and cognitive function. Balsamic vinegar contains antioxidants that can lower inflammation and blood sugar levels. Tomatoes are rich in lycopene, a powerful antioxidant that can protect against cancer and heart disease.

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