Eggplant Parmesan
August 8, 2008 | Tags: - - - - - -

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This is a quick and easy recipe for eggplant Parmesan “light.” It’s light because it’s not coated in breadcrumbs and fried, not that there’s anything wrong with that. It’s quick and easy because all you have to do is stack the ingredients and pop it in the oven. We topped ours with a little homemade pesto.

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Eggplant Parmesan

Ingredients:

  • 1 large eggplant
  • 3-4 tomatoes
  • Breadcrumbs
  • 8 ounces mozzarella cheese
  • Salt

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut the eggplant into round slices, at least 1/4″ thick
  3. Spray baking sheet with Pam, place eggplant on baking sheet. Drizzle or brush each slice with olive oil and sprinkle with salt.
  4. Slice the tomatoes into 1/4″ thick rounds and place on top of eggplant. Try to match eggplant size to tomato size.
  5. Top each stack with breadcrumbs, then top with mozzarella cheese.
  6. Bake for 15-20 minutes, until cheese starts to bubble and brown.

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10 Responses to “Eggplant Parmesan”

  1. Lydia (The Perfect Pantry) Says:
    August 10th, 2008 at 6:57 am

    Now this is a fun way to make eggplant parm! And no salting of the eggplant ahead of time to let the water out? That saves 30 minutes right there.

  2. Carolyn Says:
    August 10th, 2008 at 2:29 pm

    Perhaps salting is a good idea, that’s what all the cookbooks recommend. We picked up some eggplant from the farmers market this weekend…we’ll give that technique a try and report back.

  3. Augustine. Says:
    August 10th, 2008 at 5:45 pm

    I literally squealed when I Stumbled across this recipe. I have been DYING for a new eggplant recipe (ratatouille is nice, but it gets boring). So tonight, I made this! I did salt the eggplant beforehand, as soggy eggplant is quite unappetizing. Also made a few changes; instead of using a tomato (as I neglected to remember to buy one at the store), I used a little bit of plain tomato sauce. I subbed some parm. and romano instead of mozz. Also used some seasoned breadcrumbs, because that’s all I had on hand.

    Regardless, this is a wonderfully simple and delicious meal that is going in my recipe book.

    (Below is a photo of my rendition. Yes, I’m sloppy.)

    http://i37.tinypic.com/1268glf.jpg

  4. notyet100 Says:
    August 11th, 2008 at 10:40 pm

    looks total yum,,

  5. Anjali J. Says:
    August 12th, 2008 at 12:50 pm

    Eggplant Parmesan looks perfect.. never tried this before.. thanks for sharing such a wonderful recipe..

  6. Sophie Says:
    August 15th, 2008 at 8:28 am

    We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

  7. Juley Says:
    August 18th, 2008 at 1:35 am

    I’m dying to try this recipe! Thank you for a great site and I must say your slices of eggplant are flawless!

  8. FoodieTots.com » Farm Fresh DC, August - Peaches, Tomatoes & Corn Says:
    September 4th, 2008 at 10:48 am

    [...] light and easy twist on Eggplant Parmesan makes use of another plentiful veggie along with fresh [...]

  9. Bob Says:
    September 11th, 2008 at 8:00 pm

    I have 2 peach trees in our yard. One tree is almost barren this year, but the other is filled with peaches. Almost ripe. In past years, we’ve had peach ice cream, peaches with ice cream, and peach cobbler, but I’m thinking peach preserves this year. What do you think?

  10. msue Says:
    October 20th, 2008 at 8:29 pm

    Is the eggplant supposed to be “squishy”? I even salted mine before cooking-What happened?

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