Curried Eggplant Parmesan
This Eggplant Parmesan is one of those never-fail healthy dinner recipes. This version is a little different from the traditional egg-flour-breadcrumb variety thats topped with mountains of cheese, but still just as delicious.
I use hummus as a binder and add a few tablespoons of curry powder to make all the flavors pop when combined with rich silky marinara sauce.
It’s a simple, satisfying MIND diet recipe that puts a brain-healthy spin on classic comfort food, with plenty of vegetables and plant-based ingredients. If you love Mediterranean-inspired cooking and are looking for easy, healthy dinner ideas, this is one to add to your rotation.
Prep Time: 25 minutes
Cook Time: 10-15 minutes
Serves: 6
Ingredients
1 (15-ounce) jar marinara sauce
2 small purple eggplants
1½ cups panko breadcrumbs (whole wheat if you can find them)
2 tablespoons yellow curry powder
1/4 teaspoon salt plus more for sweating the eggplant
¾ cup plain hummus
½ cup Parmesan cheese
6 tablespoons extra-virgin olive oil, plus more as needed
Directions
Trim the eggplants and cut into ¼-inch-thick rounds. Arrange the slices in a single layer and sprinkle with ¼ teaspoon salt. This helps draw out some of the excess moisture. Let sit for 15 minutes. Gently pat the slices dry with a paper towel.
While the eggplant rests, preheat the oven to 400°F. Prepare two large baking sheets by lightly oiling them. Divide the marinara sauce evenly between the two baking sheets, spreading it into a thin layer.
In a shallow dish or large plate, combine the panko, curry powder, remaining ¼ teaspoon salt, and Parmesan cheese.
Spread a thin layer of hummus on both sides of each eggplant slice. Gently dredge each slice in the panko mixture, pressing lightly so the crumbs adhere.
Heat 2–3 tablespoons of olive oil in a large skillet over medium to medium-high heat. The oil should be hot but never smoking. When the eggplant hits the pan, it should give a gentle sizzle.
Making sure not to overcrowd the pan, arrange the eggplant in a single layer, leaving a little space between each piece. Cook for 2–4 minutes per side, or until golden brown and crisp. Add more oil as needed and continue cooking in batches until all of the eggplant has a golden crust.
Transfer the browned eggplant directly to the prepared baking sheets, placing the slices in a single layer over the marinara sauce a slight overlap is ok.
Bake uncovered for 10–15 minutes, or until the eggplant is tender and the sauce is bubbling.
Top with fresh parsley and a sprinkle of parmesan if desired.
Serve warm with a crusty whole grain bread or your favorite pasta and a leafy green salad.