Roasted Eggplant Parmesan with Feta

Written by chanie on December 27th, 2012

I always wondered about the name for the dish eggplant parmesan. Parmesan isn’t exactly the prominent ingredient, it’s not even called for in some recipes. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. Parmesan or not, it’s definitely one of my favorite dairy dishes, but having just finished the Chanukah fry-fest, I decided to come up with a healthier version.

Last year, I posted this recipe for roasted eggplants stuffed with Israeli salad, roasted chickpeas and techina. It’s one of my favorite ways to enjoy eggplants! I eat it pretty often though, so I decided to invent a new roasted eggplant dish. That’s how this Middle Eastern twist on eggplant parmesan came about. I broil the eggplants for delicious smokey flavor and stuff them with marinara, tomatoes, a little breadcrumbs and finish it off with light feta cheese. Although it tastes nothing like the original, it’s a delicious light and healthy lunch that’s a perfect start for the New Year!

Looking for more healthy recipes? Check out the Shine Supper Club. They’re sharing healthy recipes to get your New Year off to a fresh start!

1 year ago: green guacamole
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24 Comments so far ↓

  1. jessica says:

    this looks great! i would sub the feta for mozzarella

  2. This looks gorgeous and delicious- my kind of Italian meal :)

  3. PARTY TIME!!! Now can I borrow your dairy kitchen to make this in?!

  4. This is so much fun!!! Why make thin slices of the eggplant when you can just place the other ingredients right on top?!? I want to make this with mozzarella.

  5. Ronnie Fein says:

    I agree about the fried — breaded and fried eggplant Parm is good, but can be soggy. Roasted is better, everything tastes fresher. I also make this dish (use mozzarella cheese and Parmesan) because I love that you can taste all the separate elements and not just breadcrumbs.

  6. This sounds perfect and much easier than eggplant parm.

  7. Dinie P says:

    CAN’T WAIT TO DO THIS!!! I make your other roasted eggplant dish all the time, in difft. variations! this is just calling me…..

  8. Jillian says:

    I’m swooning – all my favorite ingredients in one dish!
    Please tell me you’re taking orders!

  9. i love how simple this is. what a great revamp of a classic (especially with the feta instead of mozzarella)

  10. I happen to dislike eggplant in most forms -but a good roasted eggplant is absolutely delicious. This is something I would love to try.

  11. This looks so good. I will save this recipe for next summer, when we always have more eggplants from the garden than I know what to do with. Thanks for the idea!

  12. Fashion-isha says:

    This is so my type of food. It looks so delectable I think I’ll make it for my dinner tomorrow. Have a good night!
    xo
    Sharon

  13. This sounds absolutely marvelous, and I love a creative, healthy twist on a beloved classic. I also find that a bit of feta really goes a long way–I love its saltiness.

    We’re celebrating the return to sane eating this month on the Shine Supper Club with recipes like this one. Hope you’ll join us!

  14. Jessica says:

    This is a great idea, love it! Thanks for sharing.

  15. Dave says:

    Love eggplant and this is ideal for me, I like easy and lite versions. Thank you.

  16. Estee says:

    Any ideas for marinara substitution? Just don’t have any right now and have everything else”

  17. This is a great way to get that pizza yumminess without the calories! Thank you so much for posting. What a great idea!

  18. Sharon Oh Really says:

    Hi there. I’m a chef of some 20 years experience and ummm – the cook has got it wrong here. This recipe is actually for a very old trdiaitonal Italian dish called “Eggplant Parmigiana”, There is no parmesan in it, (a bit of a give-away that you’ve got the name mixed up.) The 2 words sound similar so I can see how they got mixed up but the recipe’s actual name is wrong.

    Google is your friend. http://en.wikipedia.org/wiki/Parmigiana

  19. Sharon Oh Really says:

    Thanks for being so nice too. A great thing for me though after accidentally landing here, is that I’ve found a great new food site to follow. (Always gives me a thrill.)

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