Eggplant Parmigiana

2015-08-18 19.11.30

Please forgive the pictures on this recipe.  I was too busy cooking to even think about taking pictures.  My house smelled amazingly of eggplant, marinara sauce, and focaccia bread.

This is one of my favorite dishes, especially for the end of summer when there is still plenty of eggplant around, but you are starting to think about warm comfort food.  Another serious benefit is that you get all the amazing flavors of a rich, cheesy dish like lasagna, but only a small percentage of the calories.  This is done by replacing loads of pasta or meat with eggplant. Even better, in this version we aren’t frying the eggplant.  This actually tastes better than frying, because eggplant has a tendency to absorb a lot of the oil and make your food too greasy.  Instead, we are keeping it light, clean, and simple by baking the eggplant.  Then we smother it in my rich, fabulous Marinara Sauce.  (I use this sauce a LOT.  It is delicious.  For real.)  Finally, top it with creamy mozzarella cheese.

So to summarize: loads of veggies, fabulous sauce, creamy cheese, incredibly healthy, and ridiculously delicious.  How is that for dinner?

Ingredients (serves 4)

  • 1 large eggplant
  • 1/2 cup shredded parmesan cheese
  • 2 slices sourdough bread, ground into breadcrumbs
  • 1 tsp black pepper
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1/2 tsp paprika
  • 2 eggs
  • 1/2 batch marinara sauce (link above)
  • 1 cup mozzarella cheese


Preheat oven to 350 degrees fahrenheit.  Put eggs in one bowl and beat thoroughly.  In another bowl combine parmesan, sourdough breadcrumbs, pepper, oregano, and basil.  Cut the eggplant into 1/4 inch thick slices.  Dredge each slice in first the egg wash, then the breadcrumb mix.  Lay the slices in a greased 9″x13″ baking sheet.  Cook for about 15 minutes, or until they are soft and cooked through.

After the eggplant are cooked, grease a 8″ round pan.  Lay out one layer of eggplant.  Cover with about 1/4 to 1/2 cup of marinara sauce as desired.  Repeat with remaining layers until you are out of eggplant.  Spread mozzarella cheese on top.

Bake at 350 for 15-20 minutes, or until cheese in totally melted.  Serve with crunchy bread to soak up the extra sauce!

Get ready for an indulgent feeling, no guilt meal.  Happy eating!

2015-08-18 19.11.39



  1. notesbyrosie · August 21, 2015

    Hey! I just nominated you for the liebster award. Check out my blog post to see how it works x


  2. Pingback: Shakshuka | Clash of Pans

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