A healthy take on an Italian classic! Made with roasted eggplants, diced tomatoes, Parmigiano-Reggiano cheese and fresh mozzarella, you can feel good about serving this delicious and nutritious dish to your entire family.
1 large (about 500 g) eggplant
2 teaspoon kosher salt, plus more for seasoning
1 can (796 ml) diced tomatoes
2 tablespoons (28 g) unsalted butter
1 small yellow onion, peeled and halved
2-3 sprigs basil
1 small rind of Parmigiano-Reggiano cheese, optional
2 tablespoons (30 ml) olive oil
Freshly ground black pepper
1/2 cup (50 g) finely grated Parmigiano-Reggiano cheese
One ball (about 125 g) fresh mozzarella
Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into two-cm (one-inch) thick disks. Place the slices in a single layer onto the paper towel-lined baking sheet and evenly sprinkle both sides with the kosher salt.
Allow the salted eggplant to sit for about 20 minutes and preheat your oven to 375°F (190°C).
Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and parmesan rind, if using, in a medium saucepan.
Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off-kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes or even longer for a more intense tomato flavour.
Pat the eggplant dry with some paper towel or a clean kitchen towel and remove it from the baking sheet. Coat the bottom of the baking sheet with olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil, season with pepper and a bit more salt (don’t worry, lots of the salt that you previously put on has been wiped away so the eggplant won’t taste super salty).
Bake for 25 to 30 minutes, flipping halfway through until golden brown on both sides.
Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese.
Return the eggplant to the oven and cook for another eight to 10 minutes or until the cheese is melted.
To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top, and season with salt and pepper. Enjoy!
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