Food & Drink

Eggplant Parmesan for 2 only takes 20 minutes

Eggplant Parmesan takes 20 minutes to make.
Eggplant Parmesan takes 20 minutes to make. Miami Herald

When I see large, beautiful eggplants in the market, I think of one of my husband’s favorite dishes, Eggplant Parmesan. It usually takes time to prepare. I created this quick version so we could have it more often. Cutting the eggplant into small pieces helps it to cook and absorb the sauce flavor in only 20 minutes.

Helpful hints:

Use a skillet or casserole that can be placed under the broiler for a few minutes.

Four crushed garlic cloves can be used instead of minced garlic.


Preheat broiler.

Start eggplant parmesan.

While eggplant cooks, and mix ricotta and Parmesan together.

Complete eggplant dish.

Shopping list:

To buy: 3/4 pound eggplant, 1 package frozen chopped onion, 1 container minced garlic, 1 bottle no-salt-added pasta sauce, 1 small bottle hot pepper sauce, 1 carton part-skim milk ricotta cheese, 1 small piece Parmesan cheese, 1 package shredded reduced-fat mozzarella cheese, 1 can olive oil spray and 1 bunch fresh basil,

Staples: salt and black peppercorns.

Linda Gassenheimer is the author of over 30 cookbooks including her newest, “The 12-Week Diabetes Cookbook.” Listen to podcasts at Connect with Linda by email at; on Facebook at @FoodNewsandViews; and on Twitter at @Lgassenheimer

Eggplant Parmesan

Yield: 2 servings

3/4 pound eggplant (about 4 1/2 cups cubed)

Olive oil spray

2 cups frozen chopped onion

2 teaspoons minced garlic

2 cups no-salt-added pasta sauce

Several drops hot pepper sauce

1/4 cup part-skim milk ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded, reduced-fat mozzarella cheese

Salt and freshly ground black pepper

1/2 cup fresh basil leaves, chopped

Preheat broiler. Wash eggplant, do not peel. Cut into pieces about 1/2-inch thick by 1-inch. Heat an 8-to-9-inch nonstick skillet over medium-high heat and spray with olive oil spray. Brown eggplant in skillet, about 2 minutes.

Add the onion and garlic and saute 2 minutes, stirring occasionally.

Add the pasta sauce and hot pepper sauce, stir to combine ingredients. Bring to a simmer, lower heat to medium, cover with a lid and cook 15 minutes.

Meanwhile, mix ricotta cheese, Parmesan cheese and mozzarella cheese together. When eggplant mixture is finished, add salt and pepper to taste. Remove from heat and spread cheese mixture over the top. Place under the broiler, about 6 inches from the heat to form a golden topping, about 2 to 3 minutes. Watch to make sure cheese does not burn.

Remove from broiler and sprinkle basil on top.

Nutrition | Per serving: 493 calories (38 percent from fat), 20.7 g fat (9.2 g saturated, 6.3 g monounsaturated), 55 mg cholesterol, 26.4 g protein, 54.7 g carbohydrates, 13.2 g fiber, 729 mg sodium