Want a quick, easy way to make eggplant parmigiana? I've got you covered. This recipe delivers individual eggplant parmigiana slices in about 30 minutes. I was inspired by a recipe from Giada De Laurentiis.
Now that I've been making eggplant parmigiana this way I'm more likely to make it versus my original Eggplant Parmigiana recipe. I love the original for it's rich and creamy taste but it takes time to slice and sweat the eggplant, season and coat it, fry it, and then bake it with the sauce, cheeses and toppings.
There are over 10 varieties of eggplant and most will work with this recipe but I stick with the American (or Globe) eggplant. Most markets near me usually carry this dark purple eggplant. Its texture works well with this recipe and it softens as it's baked which is ideal for Eggplant Parmigiana.
Eggplant Parmigiana {quick & easy}
Ingredients
- 2 pounds eggplants two medium size eggplants, about one pound each
- ¼ cup olive oil
- 1 cup marinara sauce marinara sauce or five minute sauce.Â
- ½ cup mozzarella cheese or cashew mozzarella, fresh grated mozzarella, or other cheese
- 1 tablespoon basil and other herbs, finely chopped
- 2 tablespoons Parmesan grated; optional if you do dairy, leave out for dairy-free
Instructions
- Preheat your oven to 400℉.
- Prepare a baking pan with parchment paper or a non-stick mat so clean up is easy.
- Trim each eggplant top off and slice each eggplant into four flat slices.
- Lay the eggplant slices on the baking pan.
- Using a knife, slice or score diagonal lines in the each eggplant slice, from top to bottom along the center.
- Drizzle olive oil over each eggplant slice.
- Bake for 15 minutes.
- Take the eggplant out of the oven and cover each slice with marinara sauce.
- Add the mozzarella on top of the sauce
- Combine the grated Parmesan and basil and sprinkle over each slice.
- Bake for another 15 minutes.
- Serve hot or warm. Store covered in the refrigerator for a few days.
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