No fry lower fat Eggplant Parmigiana
No fry lower fat Eggplant Parmigiana
Created by Franc Simari on 4/29/2018 4:36:03 PM

Eggplant Parmigiana different than the traditional, and maybe even better tasting. Fit for Gods, but you'll be the judge.

No frying, less fat, less time, no breadcrumbs, no gluten, all without sacrificing taste. 

My sincere apologies, it was all eaten before I could take a picture. 


Large eggplant 1 or more depending how big you want to make it. 3 lbs will make a tray 9 inches by 12 inches about 1.5 inches high.

Garlic and oregano infused olive oil for brushing.

Sea salt for seasoning. 

Quick Tomato Sauce for layering.

Provolone cheese sliced about 1/16 on an inch thin for layering.


Infuse 1/2 cup of good quality olive oil. Crush and chop 2-3 garlic cloves, about a teaspoon of oregano add to olive oil and let sit for 30 minutes or do ahead and let it sit on the counter overnight. Before you use it add a 1/2 teaspoon of salt and whisk.    

Heat grille to 375 degrees or medium.

Peel eggplants and slice 1/4 inch thick.

Lightly brush each slice on both sides with infused oil. Do it batches that fill the entire grill surface. 

Cover the grill surface with eggplant slices all at once.

Know your grill.

Grill the first side to golden color, turn and grill the second side the same, remove from grill, set aside, and reload grill and repeat.


Preheat oven to 350 degrees.

Place a few tablespoons of the quick tomato sauce on the bottom of the baking tray.

Place on layer of grilled eggplant to perfectly cover the tray, follow with a layer of provolone and a layer of sauce. (don't overwhelm the eggplant and cheese with sauce, less is better.

Repeat until you have used all the prepared eggplant. Tip: you can skip a layer or two of cheese if you want to and save more fat and calories and it will still taste great.

Bake for approximately 20 - 25 minutes until bubbly.

Take it out of the oven and grate fresh Pecorino Romaro cheese, and let it sit to set and almost at room temperature. 

Portion it by cutting it like brownies decorate with fresh basil, and eat more super delicious Eggplant Parmigiana with less fat and less guilt. 





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