Eggplant Parmesan has long been one of my parents’ favorite dishes. I feel like every time we go to Ti Amo – our favorite Italian spot in the Vail Valley – at least one of them gets eggplant parmesan (or, at the very least, chicken parmesan).
As a result, I grew up eating eggplant parmesan. And, when I finally taught myself how to cook, I tried to make the dish. And failed miserably. Before then, I had never known that proper eggplant parmesan requires soaking the eggplant rounds in milk before breading them and blah blah blah COMPLICATED.
So I figured out how to make my own easy eggplant parmesan recipe. This vegetarian recipe has fewer calories than a traditional eggplant parmesan, it’s faster to make, and (most importantly) it’s easier to make.
This recipe takes the cake for being surprisingly easy to make and surprisingly healthy. I recommend making it a wholesome and healthy meal by serving 1-2 slices of this eggplant parmesan on top of a bed of zoodles, but, admittedly, it's even more delicious with real pasta! Plus, it's a quick meal... so it's perfect for a weeknight when you have no idea what to cook!
- 1 large eggplant
- 2-4 tablespoons of olive oil
- 2 teaspoons of garlic powder
- 1 teaspoon of sea salt, plus more to taste
- 1 teaspoon of freshly ground black pepper, plus more to taste
- 1/4 cup of grated Parmesan cheese, plus more to taste
- 2 cups of marinara sauce
- 1/2 cup of part skim, low moisture shredded mozzarella
- 8-10 leaves of fresh basil
- Begin by preheating the oven to broil.
- Slice the eggplant length-wise in 1/2-inch-thick cuts. Place the slices on a greased baking sheet before drizzling olive oil over the slices. Sprinkle the salt, black pepper, and garlic powder over each of the eggplant slices and then place the baking sheet in the oven.
- Broil on high on the top rack for about 15-20 minutes, or until the flesh of the eggplant becomes soft and the dark skin starts to get slightly charred.
- Remove the baking sheet from the oven and reduce the oven temperature to bake at 400°F.
- While the oven is cooling, flip each eggplant round so that the side that was on the baking sheet is now face-up. Sprinkle the Parmesan cheese over the flesh parts of the eggplant slices. On each eggplant round, top the Parmesan cheese with a spoonful or two of marinara sauce, a bit of mozzarella, and a basil leaf.
- Place the baking sheet in the oven for 10-15 minutes, or until the cheese starts to bubble and the skins of the eggplant slices start to crisp along the edges.
- Remove from the oven and serve hot!