Okay, so I’ll be honest. The last time I made eggplant Parmesan I actually got tired halfway through the process. While it wasn’t particularly difficult, I without a doubt dirtied every dish, pot, pan and kitchen utensil I own. There are a lot of steps involved between dredging and frying the eggplant, cooking the pasta and baking the final product.
Since then, I have continued to buy eggplants, specifically graffiti eggplants, which are perfect for 1 person and simply beautiful to look at. (Of course, I forgot to take a picture before I sliced it up.) But have I repeated making eggplant Parmesan? Yes and no.
I’ve adapted a much healthier and way easier method to still enjoy this Italian dish. I ditched the pasta altogether, grill the eggplant rather than batter and fry it and when I’m really hungry, I don’t even bake it. Serve with a side salad and some crusty homemade garlic bread to dip in the sauce and voila! Fastest eggplant Parmesan in the West…well, East.
Quick Grilled Eggplant Parmesan
Ingredients:2 graffiti eggplants
2 tbsp. olive oil
1 cup marinara sauce, heated
1/3 cup Parmesan cheese
Slice eggplant into ½ to ¾ inch rounds. Grill over medium-high heat for about 10 minutes or until golden brown, flipping pieces over halfway through.
Remove from heat. Top with marinara sauce and grated or shaved Parmesan cheese.
(Optional: Pour marinara sauce on bottom of oven-safe dish, lay grilled eggplant on top in single layer and cover with marinara sauce then parmesan cheese. Bake at 350 degrees F for 10-15 minute or until cheese is golden brown.)
Nutrition Facts: 282 Calories, 15g Fat, 33g Carbohydrates, 8.5g Protein, 15g Fiber, 502mg Sodium, 1150mg Potassium