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Baked Eggplant Parmesan is a comforting dish made with tender slices of eggplant that are breaded, baked to a golden brown, then layered with rich marinara sauce and melted mozzarella and Parmesan cheese.

School starts back this week. That means I’m back to making quick and easy weeknight meals so I’m not in the kitchen all evening.

People often ask me how I can cook six or seven nights a week and not want to go out. The answer is simple; there’s no where to go in our small, rural town.

That’s no joke. There’s probably only around 3 or 4 restaurants within twenty miles that are actually worth eating at so it’s just easier to make my own meals the way I want them.

I’m no stranger to quick and easy meals. Crunchy Oven Baked Tacos with a side of rice or refried beans is one of my favorite quick meals. Another is Double Crunch Pork Chops with sauteed veggies and rice. For a tasty weeknight pasta dish this One Pot Chicken Alfredo with Vegetables is a winner.

One dish I love to make is Eggplant Parmesan. While it doesn’t take too long to make, frying it makes a terrible mess and the whole house smells like oil.

What is Eggplant Parmesan?

Eggplant Parmesan is a traditional Italian meal. It’s usually made of fried slices of eggplant layered with cheese and sauce that’s baked in the oven. It can also be made with veal or chicken..

While we do have a great Italian place that makes Eggplant Parmesan I don’t want to run around for an hour after work. Not that making it is any easier as cutting, battering, and frying takes time.

I’ve also done baked eggplant which still takes upwards of an hour. So when I found a recipe for a healthier eggplant parmesan that could be made in under 30 minutes I was sold.

Ingredients:

spaghetti noodles (or a thicker fettuccine if you prefer)
eggplant (use a medium sized one as larger ones have too many seeds)
eggs
panko breakcrumbs (you can use regular ones but panko makes for a better crunch)
dried oregano
garlic powder
salt and pepper
Parmesan cheese (I like getting the grated Parmesan but you can use the stuff in a can)
shredded mozzarella cheese
marinara sauce
chopped parsley (try to get fresh but you can use dried in a pinch)

So instead of frying up the eggplant in a pan this eggplant is broiled in the oven. I was skeptical as to whether or not the eggplant would be crisp and tender but it turned out to be both.

Broiling it in batches I was able to cook an entire eggplant in around 10 minutes. It only goes in for 1-2 minutes per side and I only had 2 batches because I used a large cookie sheet.

Should I peel the eggplant?

That is entirely up to you. Depending on how thick the skin is I usually prefer not to peel it. However, if an eggplant has thicker skin I will peel it because it can be firm and not taste very good. If in doubt error on the side of caution and peel it.

What should I serve with eggplant parmesan?

I like to serve mine with some type of bread. I prefer serving garlic bread, breadsticks, or even focaccia bread. I also like to serve it with a green salad if I have the extra time.

The eggplant was golden brown and crisp, and it was also tender. I was seriously surprised by how delicious it was!

After it comes out you have two options. You can make it the easy way which is to simply heat the marinara sauce in the microwave or stove top. Then place the eggplant over top of spaghetti and pour the sauce over top.

You can also layer the eggplant in a baking dish, pour cheese and sauce over top, then add a second layer of eggplant, cheese, and sauce. Bake for 10 minutes then cut and serve over top of spaghetti.

How do I store Eggplant Parmesan?

Store the eggplant parmesan in a container in the refrigerator for up to 4 days. I usually put the spaghetti in a separate contain when refrigerating.. You can reheat it in the microwave though it will get a little soggy. My preferred reheating method is to put it in the oven at 350 degrees for 10 minutes.

My husband was surprised by how quickly the eggplant parmesan was finished. He was also surprised to find that it was baked and not fried.

I served it over top of pasta and covered it in sauce then served it with a side of garlic bread. We both really enjoyed the flavor of the dish. It’s going on our monthly rotation of dishes for sure!

If you’ve tried my Baked Eggplant Parmesan or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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