Roasted Eggplant Parmesan with Feta

Roasted Eggplant Parmesan with Feta

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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28 thoughts on “Roasted Eggplant Parmesan with Feta

  1. 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.

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

  3. 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!

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  5. 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

  6. 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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