Eggplant Parmigiana {quick & easy}

You can also used an aged shredded mozzarella cheese instead if you're following SCD.

This is dairy-free when leaving the Parmesan out or using a plant-based Parmesan.

These can be stored in the refrigerator for a few days and reheated at about 350℉ for 10 minutes or so.

I don't salt the eggplant before roasting with olive oil because I find the sauce and cheese salty enough. That said, feel free to salt the eggplant right before roasting in the oven.

For the sauce, use a marinara sauce or try my five minute sauce.

Servings: side servings

Calories: 121kcal

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.
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

US Customary - Metric

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.

Video

Nutrition