Tag Archives: eggplant parmigiana

Grilled Eggplant Parmigiana



This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!


2 large eggplants, peeled and sliced into 1/4″ slices

1 cup marinara sauce

Shredded Mexican cheese (from Trader Joe’s)

1 slice Havarti cheese

Grated parmesan cheese


Preheat oven to 350.

Sprinkle salt over the eggplant slices.

Heat a grill pan. Brush both sides of eggplant slices with olive oil.

Grill until softened and cooked.

Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.

Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.

Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.



Healthy Eggplant Parmigiana


I’ve always loved eggplant parmigiana and am always looking for different ways to make it. The interesting thing about this recipe is that 2 eggs are added to the tomato sauce, thus causing the entire casserole to have a great semi-solid consistency.


2 eggplants, sliced lengthwise

2 cups marinara sauce

2 eggs

Mozzarella cheese, grated

Parmesan cheese, grated


Preheat the oven to 350.

Sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. Dab off excess moisture.

Brush the eggplant slices with olive oil. Grill them until tender and set aside.

In a casserole dish, add about 1/4 cup of the marinara sauce and spread on the bottom.

To the remaining tomato sauce, add the two eggs and mix well. Set aside.

Begin layering the eggplant slices, mozzarella cheese, parmesan cheese, and tomato sauce. Repeat until you have used all the eggplant slices. Top with some parmesan cheese.

Place in the oven and cook for about 45 minutes, or until set.



Healthy Eggplant Parmigiana



Cook this a day ahead and serve the next day:

This is one of my favorite dishes, but often times when I made it in the past, it was greasy because I would fry the eggplant in olive oil and I kept having to add more and more olive oil as I went along because the eggplant sucked it up. This method, which includes baking the eggplant, is much more healthy and just as delicious!


2 large eggs, beaten with 2 T. of water

3/4 c. bread crumbs

3/4 c. grated parmesan cheese

2 large eggplants, peeled and cut into 1/2″ slices

2 c. marinara sauce (I make my own!)

Shredded mozzarella cheese

Italian seasonings


Place the sliced eggplant on a cutting board. Sprinkle salt on both sides and let it sit (I let it sit for about 8 hours)

Blot the eggplants slices to remove the excess water.

Preheat the oven to 375.

Mix the breadcrumbs, parmesan cheese, and Italian seasonings together in a bowl.

Dip the eggplant slices in the egg mixture and then dredge them in the breadcrumb mixture. Place them on a greased cookie sheet.

Bake them for 25 minutes. Turn them over and bake them for another 25 minutes.

Increase the oven temperature to 400.

In a baking dish, cover the bottom with marinara sauce. Place a row of eggplant slices in a single layer over the sauce. Top with more sauce and sprinkle with mozzarella cheese. Continue layering with eggplants, sauce and cheese. Finish off with cheese. Sprinkle some parmesan cheese on top.

Bake for about 15 minutes. Let it cool for about 5 minutes before serving.