Pan-Fried Eggplant

Eggplant Parmesan is a classic Italian dish, but it comes doused in oil, cheese and sauce. It always leaves me feeling heavy and lethargic. Last summer, on an outing to the local blueberry farm, we also picked up some Japanese eggplant, which is smaller and slightly more tender than the traditional large eggplant you find at the grocery store.

We brought home the eggplant and sliced them up. I decided to pan fry them for a healthier twist on a classic. We called it “deconstructed” eggplant parm. The eggplant cooked up in minutes, and was a perfect lightened up version of a classic.

My husband has asked me to make this again ever since! Last time he was at the store, he picked some up, so I guess I had no choice! While there are a few steps involved, once you make this yummy, healthier version, you won’t go back to the traditional eggplant parmesan.

I serve this with my Classic Marinara Sauce, which we also use when we make pizza. It’s perfect for dipping and for spreading on a classic pizza dough.

This recipe can also be made ahead and reheated when ready to serve. I recommend placing on a cooling rack on a sheet pan, and placing in a 375˚F oven for about 10 minutes, or until warmed through and crispy.

As always, let me know what you think over on Instagram @sugarandsalt.wellness.

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