Eggplant Parmigiana

More Ways to Search: Recipe Index · Ingredients Index

Baked Eggplant Parmesan with crispy topping and melted cheese 

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

Directions:

  • 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.

Slices of eggplant topped with slices of tomato and seasonings 

  • 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.

Baked Eggplant Parmesan with crispy topping and melted cheeseAnd that’s for Hubby!

31 Responses
  1. Priscilla-She's Cookin'

    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. Kristina @ life as kristina

    I just bought an eggplants bc i’ve been craving it! This recipe is so unique and fresh looking-i’m def going to try this this week sometimes! Thanks:)

  3. Sortachef

    Ooh. Love the dish, and I love your method. Nothing like those soggy oil-soaked eggplant parms that some restaurants serve. I’ll take healthy any day… Thanks!

  4. Cajun Chef Ryan

    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!
    CCR
    =:~)

  5. Stefanie

    The vegan fast sounds like a great idea! And of course that eggplant looks so good! I’ve only cooked eggplant once (I grilled it)–but I need to do it again. 🙂

  6. Nikki @ The Tolerant Vegan

    It looks good both ways! I’ve been vegan for a while and I still struggle every now and then. I really miss cheese sometimes. And this looks delicious!

    1. Kate @ Diethood.com

      Mina, this was one of those meals that was eaten within one sitting. So that tells you something about how good it is. 🙂

    1. Kate @ Diethood.com

      Hi Tony!

      This is a good dish because you can actually taste all the flavors – there’s no cover up with a sauce or batter.

  7. cherry6

    Once I don’t like eggplant but Now I love it. I just don’t know how to cook it well.You let me know how to cook to feel it good.

    1. Kate @ Diethood.com

      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.

  8. Lora @cakeduchess

    I commend you for being able to fast! I have never even attempted. This eggplant looks amazing! Beautiful photos. Happy New Year!!

  9. Chef Dennis

    now thats my kind of eggplant parm!!! no covering up the great flavors with sauce! I do love eggplant any way you want to serve it to me!
    Cheers
    Dennis

    1. Kate @ Diethood.com

      Hi Chef!

      My sentiments exactly – don’t cover up the taste of the flavors with batter or sauce! Fresh ingredients are always the secret ingredient – and some garlic! 🙂

Leave a Reply

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.