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Roasted Eggplant Parmesan
Chef Chris wanted to come up with a healthier alternative to the deep-fried eggplant you typically see on Italian menus, but without sacrificing any of the flavor. He decided on simply roasted thin slices of seasoned eggplant, layered Napoleon-style with hand-sliced fresh mozzarella, and served with fresh roasted tomato sauce. Garlicky broccolini and roasted peppers round out this filling and delicious meal, which also turned out to be low-carb and gluten-free in the process!
Nutritional facts
Protein
19g
Carbs
30g
Calories
370
Fat
20g
Ingredients
Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Plum Tomato, Canned Roasted Red Peppers, Black Pepper, Lemon, Garlic, Mozzarella Cheese, Canned Tomato, Sugar, Onion, Kosher Salt, Shallot, Eggplant, Broccolini, Basil, White Wine, Parmesan Cheese
Reviews
4.1
Based on 601 reviews
The eggplant itself was tender and delicious. The broccolini was very tough but still tasty if peeled.
Lynn Manfredonia · 12/25/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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