healthy eggplant parmesan (no frying required)

Ingredients

• Servings: 3
• 1 tablespoon olive oil, or more as needed
• 6 plum (roma) tomatoes, halved
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 cup water
• 1 small white onion, chopped
• 1 small orange bell pepper, diced
• 1 stalk celery, chopped
• 1/4 cup red
• 1/2 (6 ounce) can tomato paste
• 1/4 cup finely chopped fresh parsley
• 6 fresh basil leaves, or more to taste, finely chopped
• 1 eggplant
• 1 tablespoon minced garlic
• 1/2 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
• season cut sides of tomatoes with salt and pepper.
• heat olive oil in a skillet over medium heat. arrange tomato halves into the skillet with the cut sides facing down. reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
• pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. remove skins with tongs and discard. mash tomatoes in the skillet until smooth.
• reduce heat to low. stir onion, bell pepper, celery, , tomato paste, parsley, basil, and garlic into the mashed tomatoes. bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
• bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
• slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
• spoon tomato mixture in an even layer over the eggplant slices. spread gouda cheese over the tomato mixture in an even layer. sprinkle parmesan cheese evenly over the gouda.