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The Only Way To Make Eggplant Parm Again!

One of my favorite dishes is eggplant parm! I’m so excited to cook it this spring and throughout the summer and share the recipe with you. It’s a comfort food that can be prepared different ways and even have ingredient substitutions. The best part is that it is so easy to make, there is no way you can mess this up. This meal is perfect to bring to gatherings with family and friends because it is vegetarian friendly and a total crowd pleaser. I now have a new way to make it and I have to tell you I may never make it the traditional way again!

There’s something about fresh basil, mozzarella cheese and a layer of eggplant slices that just makes my mouth water. We cook it until it’s golden brown for a nice crisp on the top single layer of the eggplant parmigiana. This recipe saves well in an airtight container as a classic Italian dish for leftovers. But the best way to enjoy it is to eat it right out of the oven! Pair it with a green salad and save the remaining eggplant for other recipes throughout the week and you’re golden!


3-4 eggplants (serves about 4 people)

Fresh Mozzarella

1 Jar of Tomato Sauce (I use Rao’s)


Bread Crumbs

Parmesan Cheese

Olive Oil – linked to my favorite


Ok so easy! Peel eggplant like zebra keeping some skin on. Slice them and lay them all out. Sprinkle salt all and let them sit for a good hour or 2. You’ll see water coming out. Rinse and pat them dry. Next brush them w EVOO and place them all in oven at 400 degrees for about 12 mins each side. While that’s cooking put 1 tablespoon of oil in pan and brown breadcrumbs. Now it’s time to layer. Do eggplant, parmesan cheese, fresh mozzarella, sauce, basil, repeat. Can do stacks of 2 or 3. Final step top with the browned bread crumbs. Put back in oven at 350 degrees till mozzarella is melted! It’s really so easy and way healthier than egging and breading them! ☺️☺️

If you can make homemade breadcrumbs, that’s even better but it’s nice to have a quick and easy meal that you can just throw together in a casserole dish. One of my favorite things about dinnertime is sitting around the table together and recapping our days. A classic eggplant parmesan is a great meal to serve on a busy weeknight. You’ll get the best results if you prepare the items beforehand so it’s all laid out and ready after you leave the grocery store. Homemade marinara sauce is a plus for these Italian recipes, too.

I hope you enjoy it!

This post was originally published July 6th, 2021*

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15 thoughts on “The Only Way To Make Eggplant Parm Again!”

  1. Holy cow this sounds amazing. I love eggplant parm but it can be a hassle to bread them and make them the usual way. Definitely look forward to trying this out!

  2. I do love Eggplant parm but it is not a dish I eat often. It is a whole lot of work and a whole lot of calories. Yu have cut through some of that, though.

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