Eggplant Parmigiana with Marinara Sauce
This flourless take on eggplant Parmigiana brings comfort without compromise. Slices of tender eggplant are layered with marinara sauce, melted mozzarella, and Parmesan, then baked until golden and bubbling. On the side, garlicky green beans round out a dish that’s rich in flavor yet light on its feet.
Nutritional facts
Protein
20g
Carbs
45g
Calories
350
Fat
11g
Ingredients
Mozzarella Cheese, Veg, Tomatoes, Whole, Canned, Italian, Extra Virgin Olive Oil, Black Pepper, Garlic, Onion, Kosher Salt, Green Beans, Shallot, Eggplant, Ricotta Cheese, Crushed Red Pepper, Basil, Black Lentils, Parmesan Cheese
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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