Eggplant Parmesan
This Eggplant Parmesan skips the breading and frying but keeps all the comfort. Halved eggplants are scored, seasoned, and roasted until silky and tender, then topped with marinara, melty mozzarella, and a sprinkle of parmesan.
Eggplant Parmesan
Serves: 2 (Serving size: 1/2 an eggplant with toppings)
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 1 eggplant, trimmed and sliced in half lengthwise
- 1–2 tbsp extra virgin olive oil
- 3/4–1 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 cup marinara sauce
- 1/2 cup part-skim mozzarella cheese
- 2 tbsp grated parmesan cheese
- Crushed red pepper flakes, optional
Instructions:
- Roast the Eggplant: Preheat oven to 420°F. Mist a baking sheet with nonstick spray. Score eggplant halves with a crosshatch pattern. Place cut side up on baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 20–25 minutes until fork tender. If dry, spritz with oil and bake 5 more minutes.
- Top and Finish: Remove from oven. Spoon marinara sauce over the tops, then sprinkle mozzarella, parmesan, and red pepper flakes (if using). Return to the oven on the top rack for 5 minutes until cheese is melted and bubbly. Cool slightly before serving.
