Lighter Eggplant Parmigiana

My food blog friend Sally @Bewitching Kitchen inspired me to make this lighter version of classic eggplant parmigiana. The eggplant is breaded but oven-baked instead of fried. It was quite delicious. 🙂

I served the cheesy eggplant over pasta with sauce, per my husband’s request, but it really wasn’t necessary. We ate it with spicy and garlicky sautéed broccoli rabe and roasted asparagus on the side. I used my new favorite jarred sauce, Trader Joe’s Italian Marinara Sauce with Barolo Wine, as a shortcut. This recipe was adapted from The Kitchen, contributed by Jeff Mauro, via Bewitching Kitchen.com. Great!

Yield: Serves 4 to 6

  • 1 medium to large eggplant
  • 2 eggs, beaten with a teaspoon of water
  • coarse salt and freshly ground black pepper
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons extra virgin olive oil
  • 24 ounces jarred tomato sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine)
  • slices of fresh mozzarella cheese (about 1 pound)
  • 1/2 pound of prepared pasta, for serving, as desired (I used Capunti pasta)
  1. Heat a rimmed baking sheet – empty – in a very hot oven, 450 F to 500 F, preferably on convection.
  2. While the baking sheet is heating, peel the eggplant, cut crosswise in 1/2 inch slices. Place on a wire rack over a rimmed baking sheet. Set aside.
  3. Put the eggs, water, salt and pepper in a small bowl and whisk to combine.
  4. Mix the breadcrumbs and Parmigiano Reggiano cheese in another bowl next to it.
  5. Dip each eggplant slice into the egg wash, but allow just one side to get wet with the mixture.
  6. Next, dip it in the breadcrumb mixture, pressing to coat, and carefully place on a rack with the crumb side up.
  7. Make sure you have the tomato sauce warmed up and ready to go, and the cheese slices also nearby.
  8. Remove the hot baking sheet from the oven and drizzle the olive oil to coat the hot surface.
  9. Working quickly, add the eggplant slices with the crumb-coated side down. It will stick to the oil and start to get pretty hot right away.
  10. Add the tomato sauce on top, cover with cheese, and place in the oven, reducing the temperature to 375 F, preferably on convection.
  11. Cook for 20 to 25+ minutes. When the cheese is starting to get golden brown at the edges, the eggplant will be done. (Additional sauce can be added on top of the cheese halfway through the cooking process, if desired.)
  12. Serve immediately with your favorite side dish.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

12 responses to “Lighter Eggplant Parmigiana

  1. Oh, that is so wonderful! I was anxiously waiting to see your blog post about it… isn’t that a great recipe to have in the repertoire? Easy, quick, simple… delicious!

    and quite a bit lighter too!

    thanks for the link to the Bewitching, much appreciated!

  2. I can’t wait to make it either! Just to many planned already!

  3. I have this recipe saved too, it looked so good when Sally shared it. Great to see your version 🙂 x

  4. I think the non-fried versions of eggplant parmigiana with the eggplant baked not fried taste just as good if not better. I do the same with the eggplant parmigiana and moussaka which also traditionally requires the eggplant to be friend first. Beautiful presentation as well. Yours sounds divine.

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