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    You are in: Home / Recipes / Eggplant Parmigiana Without the Parmigiana! Recipe
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    Eggplant Parmigiana Without the Parmigiana!

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sheepie87's Note:

    This is another one of my poor-student-don't-have-everything-I-need recipes. I wanted to make eggplant parm b/c here in Paris I've got eggplant (aubergines) and zucchini (courgettes) coming out of my ears! (This rec. doesn't contain zucchini, btw). Anyway, I bought all these (cheap!) eggplants and got home, realizing I had no cheese except for deliciously stinky, gooey, goaty St Marcellin. I figured that wouldn't really cut it. So I ended up with this vegan dish that made me feel healthy. That way I can eat it with rilettes, cheese, baguette, wine, etc. Ha! This recipe could easily be scaled up, I think.

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    Units: US | Metric


    1. 1
      Preheat oven to 200°C.
    2. 2
      Slice the eggplant into rounds--not too thick, though!
    3. 3
      Lightly grease/spray a small casserole dish.
    4. 4
      Layer the eggplant on the bottom and up the sides of the casserole.
    5. 5
      Sprinkle with spices and pour on 1/4 cup of tomato puree.
    6. 6
      Repeat until eggplant/tomato puree is used up. End with tomato sauce (use extra if you need to.).
    7. 7
      Sprinkle breadcrumbs on top and drizzle olive oil over that.
    8. 8
      Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
    9. 9
      To reheat, heat a bit of olive oil in a pan and pan-fry.

    Ratings & Reviews:


    Nutritional Facts for Eggplant Parmigiana Without the Parmigiana!

    Serving Size: 1 (235 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 124.3
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 61.5 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 7.2 g
    Sugars 6.7 g
    Protein 3.3 g

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