Eggplant Parmigiana

By now most of you feel like you’ve overloaded on all the bad food and forgot about how it was to eat good food. Funny thing is that I feel just as overloaded yet I’m still Fasting for my (Macedonian Orthodox) Christmas, which is on January 7th – I can’t wait to see how I will feel eating some good, fatty foods after six weeks! But even though I’m on this Fast, I’m always eating because I’m always hungry. How do you vegans do it? I applaud you! I do a vegan Fast twice a year for six weeks and by the 4th week I can’t wait to get it over with.

On the up side though, I get creative with my food during the time of Fast despite the fact that I’m limited to just a few ingredients; no meat, no butter, no cream, no fish, no eggs, no this, no that…phew…it’s a challenge, to say the least, and thank goodness for meaty vegetables. Eggplants, to be more precise. I love them! I can do a million things with this vegetable. Well, maybe not a million, but I can make it a few different ways; I can grill it, fry it, roast it… you catch my drift.  So today I got to work and prepared this fabulous Eggplant Parmigiana! For all of you that are trying to see a flatter stomach again, give this healthy recipe a try; it really is fabulous! Most Eggplant Parmigiana recipes require you to fry the eggplants prior to baking, but I skip that first step and go straight to my oven.

You will need:

  • 1 large Eggplant, sliced into 8 to 10 – 1/4 inch slices
  • 4 fresh tomatoes, sliced into 8-10 slices
  • 4 cloves of garlic, minced, evenly divided
  • 3/4 cup fresh mushrooms, sliced
  • 2 – 3 tbsp. EVOO
  • 4 slices whole wheat bread, toasted and crumbled
  • ½ cup shredded part-skim milk mozzarella cheese (optional – I’ve included it because my husband is not Fasting so his portion is with cheese)
  • 1/8 tsp. Salt, divided
  • 1/8 tsp. black pepper, divided
  • 1/8 tsp. Garlic powder, divided
  • 1/8 tsp. Basil, divided


  • Preheat oven at 425 degrees.
  • Arrange the eggplant in the bottom of a 9×13 baking dish and place the tomatoes over each eggplant slice.
  • Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil. Remember to evenly divide up your seasonings.
  • Drizzle a tablespoon of EVOO over the eggplants.

  • Repeat the process until you have used up all the slices of eggplant.
  • Season with the rest of your seasonings, and arrange the mushroom slices over the entire mixture.
  • Cover and bake for 30 minutes.
  • Remove from oven and add the bread crumbs, then, if using the cheese, add the mozzarella on top.
  • Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.
  • Let it cool for a few minutes before serving.

That’s for me.

Eggplant Parmigiana with Mozzarella Cheese

And that’s for Hubby!

31 Responses
  1. I’m with you and absolutely love eggplant! And, of course that includes Eggplant Parm, so over the years have come up with a lower-calorie, healthier version with baked, not fried, eggplant. I like how you bake it with the tomato on top – looks delicious!

  2. Simple, elegant, and healthy all in one! Eggplant is always a favorite, and having grown several pounds of the Japanese variety this summer we tried many ways of preparing this vegetable. Going to add this recipe to our list for next years crop of “from the garden to the fork” meals.

    Bon appetit!

    1. Eggplants are good as long as you know how to cook them. They have a bitter taste so I can understand why people don’t like them, but once you put them in that oven for a few minutes, or the grill, it turns into one very tasty meal.

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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