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    Home » Vegetarian Recipes

    Easy Eggplant Parmesan

    Lindsay Moe

    1001 shares
    Easy Eggplant Parmesan - Lighter, faster, and just as rich tasting as the real thing! | The Live-In Kitchen

    This Easy Eggplant Parmesan skips the tedious hand-breading and bakes up tender eggplant layered with crispy breadcrumbs and cheese!

    two white plates with eggplant parmesan with two silver forks on side of plate and block of parmesan cheese on table
    Jump to Recipe

    Is it bad to eat healthy just so you can eat more?

    I really like to eat. Let me rephrase that – I really like to eat good food. This is why I hesitate to tell people I like cake because I only like certain cakes. Wow, things just got really pretentious up in here. And I managed to turn a healthy eating post into one about cake.

    image of ingredients for easy eggplant parmesan

    Do people order eggplant parmesan at a restaurant to try and be healthy? I’m going to let you in on a little secret. It’s totally not.

    Eggplant soaks up oil like nobody’s business. Seriously, get out of here, you don’t even want to know. Then there’s the whole breading / cheese / pasta combination. Yikes. And yum.

    closeup side view of eggplant parmesan on white plate

    Not only have I cut calories in this easy eggplant parmesan, I’ve also saved you time! Maybe. I always think dredging something is no big deal and I can whip it out in the time allotted in the recipe. So not true.

    It turns into a huge, time consuming mess. Maybe you’re a super-dredger. Which is cool. Go for it.

    casserole dish with eggplant parmesan

    In my lazy girl version, you’re just going to broil the eggplant with just a slight spritz of olive oil, then layer the baked eggplant slices in a baking dish with marinara sauce, fresh mozzarella, and a few breadcrumbs. It basically turns into a big, tasty eggplant casserole.

    Make a little pasta or spaghetti squash while the eggplant gets all bubbly in the oven and you’ve got a full meal. Using fresh mozzarella limits me from heaping on tons of shredded cheese and sprinkling the breadcrumbs keeps things crunchy without frying.

    casserole dish with eggplant parmesan on metal spoon

    How do you make easy baked eggplant parmesan?

    • Slice and broil your eggplant
    • Arrange the eggplant slices in a baking dish with the marinara, then top with mozzarella cheese and the breadcrumb mixture
    • Bake until hot, melted, and bubbly

    Do you peel eggplant when making eggplant parmesan?

    When making this easy eggplant parmesan, it is entirely up to you if you want to peel the eggplant. I did not peel it for the photos, but I do often peel it before making this recipe because once cooked, the peel will come away easily from the rest of the eggplant flesh, and it can look a little unruly.

    This easy eggplant parmesan can be customized! Here are a few ideas to get you started:

    • Swap the fresh mozzarella for shredded
    • Use vegetarian parmesan cheese to keep this vegetarian
    • Leave the cheese off entirely to make vegan eggplant parmesan
    • Use gluten-free bread crumbs to make gluten-free eggplant parmesan
    plates with eggplant parmesan and block of parmesan cheese on table

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Easy Eggplant Parmesan - Lighter, faster, and just as rich tasting as the real thing! | The Live-In Kitchen

    Easy Eggplant Parmesan

    A recipe for easy eggplant parmesan that uses broiled eggplant baked with a layer of cheese, sauce, and breadcrumbs.
    3.48 from 21 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 533kcal
    Author: Lindsay Moe

    Ingredients

    • 2 medium eggplant
    • Olive oil
    • 3 cups marinara sauce
    • 8 ounces fresh mozzarella,, thinly sliced
    • 1 cup plain or whole wheat panko bread crumbs
    • ½ cup freshly shredded Parmesan cheese
    • Coarse kosher salt and freshly ground black pepper
    • 1 pound spaghetti
    • Parsley,, finely chopped (optional)

    Instructions

    • Preheat the broiler on your oven to high and place an oven rack in the highest position.
    • Remove the ends of the eggplant and cut them into slices about ¼ inch thick. Arrange the slices in a single layer on a large baking sheet and brush both sides lightly with olive oil or spray with cooking spray. Broil 5-7 minutes per side or until soft and just beginning to brown. When the eggplant is done move the oven rack down to the middle position and heat the oven to bake at 425ºF.
    • Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Set aside.
    • Coat a 9×13 inch baking dish with cooking spray. Pour a little marinara in the bottom of the pan and spread around evenly. Arrange the eggplant slices in the dish. They will be slightly overlapping. Cover with remaining marinara sauce. Arrange mozzarella slices on top of the sauce. Sprinkle bread crumb mixture evenly over the top and sprinkle with salt and pepper to taste. Bake for 25-30 minutes or until bubbly and beginning to brown.
    • Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions and drain. Serve spaghetti topped with a scoop of the eggplant and sprinkled with chopped parsley, if desired. 

    Nutrition

    Calories: 533kcal | Carbohydrates: 80g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 1093mg | Potassium: 979mg | Fiber: 9g | Sugar: 13g | Vitamin A: 885IU | Vitamin C: 12mg | Calcium: 353mg | Iron: 3.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Elizabeth @ Confessions of a Baking Queen says

      March 15, 2014 at 3:57 pm

      Wow, I just recently got into eggplant parm and I LOOOOVE that you used fresh mozz! Must try this!!

      Reply
      • Lindsay Moe says

        March 15, 2014 at 4:41 pm

        You really must! I think you’ll love it!

        Reply
    2. Annette rachlin says

      July 07, 2014 at 5:38 pm

      The badic idea behind this recipe is good but it needs some changes. The eggplant should be thicker–1/2 inch at least. Broil no more than 3 minutes on a side. And then bake at 350 degrees. At 425, mine burnt.

      Reply
      • Lindsay Moe says

        July 08, 2014 at 2:02 pm

        Thanks for your input Annette. All oven temperatures vary, so it is important to do what works best in your oven!

        Reply
    3. Lisa Sherin says

      February 05, 2022 at 5:23 pm

      5 stars
      Thank you for this recipe! it was easy to prepare, and turned out juicy and crispy at the same time. My one suggestion is to increase the width of the eggplant. I found that 1/4 inch slides were too thin and not substantial enough. I ended up layering them in the baking dish and it was great.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    1001 shares