Eggplant Parmesan is such an easy, quintessential vegetarian Italian recipe! This version features sliced eggplant coated in seasoned panko breadcrumbs, which are baked, not fried. Then, they’re stacked with marinara sauce, slices of fresh mozzarella cheese, and plenty of grated parmesan, and baked to bubbly, golden brown perfection. Serve with cooked pasta and more sauce for a complete meal!
Eggplant parmesan is cheap to make, feeds a crowd, and is a great make-ahead meal. You can assemble it ahead of time and stick it in the oven when you’re ready, and after it’s cooked the leftovers make great lunches throughout the week!
This recipe features eggplant slices breaded in panko breadcrumbs, which are roasted instead of fried (which is more traditional). If I can avoid frying things I do – not only because it’s often healthier but because it’s much less messy. If you’re heating up the oven to bake the eggplant parmesan anyway, why not also use the oven to roast the eggplant? I also skipped salting the eggplant before cooking with it (which I don’t really think of as a necessary step).
Often when I’m craving eggplant I don’t even bother breading it and just make these easy roasted eggplant parmesan stacks which are super light and healthy.
…GET THE RECIPE for Easy Eggplant Parmesan!