Easiest Vegetarian Eggplant Parmesan

A streamlined version of Vegetarian Eggplant Parmesan, this healthy and tasty dinner is now a complete meal in under 30 minutes!

Vegetarian Eggplant Parmesan

I had an almost out of body experience last weekend.  I was out on a marathon shopping trip with my (young adult) daughter when we decided to stop for lunch. Selecting an Italian restaurant and mindful of all the eggplant at the farmers markets now, I ordered the Eggplant Parmesan.

And almost reflexively my daughter wrinkled her nose.  

Now, back in the day, Vegetarian Eggplant Parmesan was a go to menu item for using up CSA eggplant.  And the kids were pretty lukewarm about it.  Today however, she was open to tasting–it didn’t hurt that she is now (mostly) vegetarian.

Well by the end of the meal, she had eaten half of my eggplant.  I was ecstatic since (even as a parent of grown kids) you’re always happy when they eat a vegetable.  And I got her doggy bag as compensation! 

So right now, eggplant is at its seasonal best.  Is it time for a revival at your house?  If you’re still undecided, read on to see how I’ve streamlined this recipe so it’s a hot and tasty meal in under a half hour! 

Vegetarian Eggplant Parmesan

Why You’ll Love This!

Quick & Easy.  Because this fall has been seriously busy, I decided to streamline my Vegetarian Eggplant Parmesan.  So now I microwave my eggplant slices before I bread them, so they cook in minutes.  (It’s a technique I developed for my Pan-Fried Potato Slices.)  

Healthy.  Between the eggplant and tomato sauce, you have two veggies—hooray!  Plus Eggplant Parmesan is a perfect dish for Meatless Monday!  Want to really put the nutrition over the top?  Instead of the usual flour-based pasta, use spaghetti squash, zoodles or another veggie “pasta”.

Seasonal.  I love to revel in the fall bounty.  And one more way to do this is always good!

Versatile.  Add a little browned ground beef to some of the sauce if you’re feeding both vegetarians and die-hard carnivores.  Everyone will be in heaven then!

Eggplant Parmesan with Meat Sauce

What You’ll Need

Ingredient Notes (Details Below)

  • Eggplant.  This is the, um, eggplant.
  • Italian Breadcrumbs, Finely Grated Parmesan, Egg, Flour.  These make up the (easy) bready coating.  See my Italian Breadcrumb recipe to make your own or turn plain into Italian with some Italian seasoning.  If you don’t have the Parmesan, it can be omitted (just this once). 
  • Sliced or Shredded Mozzarella or Provolone Cheese.  This is the cheesy topping.  You’ll want to use a regular mozzarella (the kind that tops pizza) and not a fresh Mozzarella for this.
  • Pasta Sauce.  Use homemade or your favorite jarred.  And don’t feel guilty going commercial on this—they’re delicious and readily available organic, even in glass.  Don’t forget we’re doing easy today!
  • Optional Pasta Side.  Go with a good brand of whole wheat pasta like Bionaturae or Delallo rather than white for best nutrition. Or use spaghetti squash or zoodles for even more health benefits.

Special Tools

  • You’ll need a broiler proof pan. This would be something like a stainless steel or cast iron frying pan (no non-stick coating under the broiler).  Check with the manufacturer if you’re unsure.

A slice of eggplant Parmesan

Step by Step Overview

Heat prepared pasta sauce and keep warm while you prepare the eggplant.  If serving with pasta, begin this now too and prepare according to package directions.

Slice the eggplant into ½-¾ inch slices and set on a microwave safe dish.  Microwave on the baked potato setting for 1 baked potato.  If any slices aren’t tender, microwave just those a little bit longer on full power.  Microwaves will vary. Remove and set aside.

slices after microwaving

Use three bowls for the breading.  Fill one bowl with flour, a second with an egg beaten with a half Tablespoon of water, and a third with Italian bread crumbs mixed with Parmesan cheese (quantities are in the recipe below).

set out breading ingredients

Coat an eggplant slice in the flour, then the beaten egg (letting any excess run off), then the breadcrumb mixture.  Place on a clean plate.  Repeat with the remaining eggplant slices.

bread the eggplant slices

Heat about a Tablespoon of olive oil in a large broiler safe skillet (like stainless steel, cast iron or enameled cast iron—check with manufacturer to be sure).  Brown the eggplant slices on each side, adding additional olive oil if needed. 

fry breaded slices

When browned on both sides, top each eggplant slice with shredded or sliced cheese (contrary to the picture, sliced is my first choice), then place under the broiler to melt the cheese.  Watch carefully–this took under 2 minutes for my oven.

top with cheese

Top with hot pasta sauce and serve with pasta if desired.  Optionally garnish with chopped parsley. 

serve vegetarian eggplant parmesan

Tips & FAQs

I added some meat the first time for my husband.  But (shhh), he didn’t even notice the missing meat when I made it a second time without!

Should I peel the eggplant?  I vote “no” on this. Per WebMD, “the dark purple skin of eggplant contains nasunin, a unique antioxidant that experts believe may preserve and protect cell membranes.” If you decide to peel anyway, be aware that it may also cook faster or fall apart more easily.  Eat a rainbow!

If your eggplant is on the small size and you’d like larger slices, slice it on the diagonal to get the size you want (they’ll be a bit oblong, but will look more substantial).

Vegetarian Eggplant Parmesan

Vegetarian Eggplant Parmesan

A streamlined version of Vegetarian Eggplant Parmesan,this healthy and tasty dinner is now a complete meal in under 30 minutes!
Author: Inger
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine Italian
Servings 3
Calories 356 kcal

Ingredients
  

  • 1 medium eggplant
  • 1/3 - 1/2 cup flour
  • 1 egg
  • 1 Tablespoon water
  • ½ cup Italian breadcrumbs
  • ¼ cup Parmesan cheese finely grated
  • 1-2 Tablespoons olive oil
  • 2-3 ounces mozzarella cheese sliced or grated
  • 2 cups pasta sauce about half of a large commercial jar
  • Optional pasta prepared according to package directions.

Instructions
 

  • Heat prepared pasta sauce and keep warm while you prepare the eggplant.
  • Slice the eggplant into ½-¾ inch slices and set on a microwave safe dish. Microwave on the baked potato setting for 1 baked potato. If any slices aren’t tender, microwave those just a little longer on full power. Microwaves will vary. Remove and set aside.
  • Use three bowls for the breading. Fill one bowl with flour. Add the egg and Tablespoon of water to the second and beat until foamy. Fill the third bowl with the Italian bread crumbs then mix in the finely grated Parmesan cheese.
  • Coat an eggplant slice in the flour, then the beaten egg (letting any excess run off), then the breadcrumb mixture. Place on a clean plate. Repeat with the remaining eggplant slices.
  • ON medium, eat about a Tablespoon of olive oil in a large broiler safe skillet (like stainless steel, cast iron or enameled cast iron—check with manufacturer to be sure). Brown the eggplant slices on each side, adding additional olive oil if needed. This will probably take about 2-3 minutes per side.
  • When browned on both sides, top each eggplant slice with a slice of cheese, then place under the broiler to melt the cheese. Watch carefully--this took under 2 minutes for my oven.
  • Top with hot pasta sauce and serve with pasta if desired.

Notes

Note: If serving with pasta, set your pasta water on the stove to boil right away since the eggplant will be ready quickly! 
Calorie count does not include pasta.

Nutrition

Calories: 356kcalCarbohydrates: 43gProtein: 17gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 75mgSodium: 1318mgPotassium: 938mgFiber: 8gSugar: 13gVitamin A: 1053IUVitamin C: 15mgCalcium: 277mgIron: 4mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from the original published August 16, 2012.

37 thoughts on “Easiest Vegetarian Eggplant Parmesan

  1. Pingback: Eggplant Goat Cheese Dip | Art of Natural Living

  2. Pingback: Easy Homemade Italian Breadcrumbs | Art of Natural Living

  3. Pingback: CSA #15 |

  4. Hemet Arthritis Doctor

    This dish looks good. At first, I though you baked it. Anyway, based on my experience, eggplants tend to absorb a lot of oil. I hope it didn’t stick on your pan when you were cooking it?

    1. Inger Wilkerson

      Sticking was not really a problem–and I used a regular stainless steel pan with just a little oil. You are right about eggplant absorbing oil–when I make fried eggplant strips, I can’t believe how much oil disappears! When I fry with just a little oil (usually Pam), I always make sure the pan is hot before I put the food in which helps with the sticking. Here I am with a couple more tips doing eggs: https://artofnaturalliving.com/2011/01/04/frying-without-teflon/ Good luck if you try this!

  5. Hemet Arthritis Doctor

    I had a garden at my mother’s house but most of the plants were herbs. I had basil, too, just like you guys, mint, rosemary and thyme. I left it there but according to my mother they’re still thriving. What are you planning to plant next? eggplants, maybe? 🙂

  6. Promenade Claire

    It looks delicious to me, shame about the kids though !! the bit about what why can’t we eat like everyone else had me giggling, my mum wasn’t a standard cook for her time either, but we ate well !! Keep going, one day they’ll be asking for the recipes, and voila, the blog is there for reference 🙂

  7. Kathy

    This is the second eggplant recipe I’ve read in the blogging world in the past ten minutes. The Spirit of the Eggplant must be calling me! Your recipe looks very good.

  8. Alysha @Shesontherun

    YUM! I’ve been craving eggplant parm lately. Thank goodness I just bought some at the farmers market today.

  9. Louise

    What a terrific quick way to make eggplant Parmesan, Inger. The thought of all that sauce making and layering usually steers me away from enjoying eggplant which I absolutely love!!! Neat idea for salting too. I usually put salt it in a large bowl and put something heavy on top like my grandmother use to do. I’ve even seen bloggers who say it isn’t necessary to salt it. I think it is and your way seems a heck of a lot easier!!!

    Thanks for sharing, Inger…

    1. Inger Wilkerson

      In a pinch you could go just with the bread crumbs. It might be a bit less crispy but the dampness from salting the eggplant would hold an initial layer of crumbs on. If you try that, let me know how it works and I’ll add a vegan tip to the post.

  10. ChristaToTheMax

    Oh man! This doesn’t require an oven (mine is broken) and I JUST threw out the eggplant. Man, this looks tasty. I wish I’d seen this a few hours ago. 🙁 I am going to have to ‘pin’ this and try it out if I get an eggplant next week. Thanks so much for the easy instructions.

    1. Inger Wilkerson

      If your harvest is going anything like ours, there will be another eggplant next week! My oven gave out about a year ago and it wasn’t fun, so you have my sympathies.

  11. Karis

    I’m expecting eggplant soon because the large CSA shares have had it the past couple weeks, so it must be time for the small shares soon 🙂 I don’t think I’ve ever tried Eggplant Parmesan, so this is a great recipe to see in anticipation of my eggplant that should be coming soon.

5 from 1 vote

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