Eggplant Parmesan with sautéed chard

Gluten Free, Vegetarian

2 Servings, 690 Calories/Serving

45 Minutes

One of our favorite old-school dishes, this was inspired by those Italian-American restaurants where chianti bottles dripping with wax are set on every table and Dean Martin’s Volare plays on the jukebox. Here, Chef Justine skips the breadcrumbs for a gluten-free version that’s no less flavorful than the original.


  • 1 globe eggplant
  • 1 to 2 garlic cloves
  • 1 to 2 shallots
  • Fresh oregano
  • Fresh flat-leaf parsley
  • Fresh basil
  • ¼ pound fresh mozzarella
  • 1 cup crushed tomatoes
  • 10 ounces Swiss chard
  • Ricotta blend (fresh ricotta - Parmesan - milk - nutmeg - garlic powder)



Prep the vegetables and herbs

Heat the oven to 425°F
  • Slice the eggplant into ¼-inch-thick rounds. Sprinkle the rounds with salt and lay them on a paper towel-lined sheet pan. Let stand for 10 minutes; pat dry. Meanwhile:
  • Finely chop enough garlic to measure 1 teaspoon.
  • Peel and finely chop the shallot.
  • Strip the oregano, parsley, and basil leaves from the stems; coarsely chop the leaves.
  • Cut the mozzarella into ¼-inch-thick slices.


Make the tomato sauce

In a pot over medium heat, warm 1 tablespoon oil. Add the garlic and shallots and cook until for 1 minute. Stir in the tomatoes and simmer until thickened, 12 to 15 minutes. Season with salt and pepper.
Stir in all but 1 tablespoon of the chopped oregano, parsley, and basil (reserve the rest for garnish). While the sauce simmers, prepare the eggplant.


Cook the eggplant

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if necessary, arrange the eggplant rounds in a single layer and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.


Assemble and bake

In a baking dish, spread 1 teaspoon oil and one third of the tomato sauce. Cover with half the eggplant, overlapping slightly. Top with half the ricotta blend, half the mozzarella, and the remaining eggplant. Finish with the remaining tomato sauce, ricotta blend, and mozzarella. Bake until bubbling, 20 to 25 minutes. Let rest for at least 5 minutes before serving. While the eggplant bakes, prepare the chard.


Cook the chard

  • Coarsely chop the chard stems and leaves.
In the same pan used for the eggplant, warm 1 tablespoon oil over medium-high heat. Add the chard leaves and stems, season with salt, and cook until tender, 4 to 5 minutes.



Transfer the eggplant parmesan to individual plates. Garnish with the reserved 1 tablespoon herbs and serve with the chard.

Nutrition per serving: Calories: 690, Protein: 25 g, Total Fat: 48 g, Monounsaturated Fat: 22.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 16 g, Cholesterol: 70 mg, Carbohydrrates: 42 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 910 mg
Contains: milk

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