Who isn’t always looking for more attainable weeknight dinners that: 1. aren’t crazy labor intensive 2. use a few ingredients 3. help you eat your veggies 4. are delicious!? I know I always am! Enter this weeknight eggplant parmesan.
This eggplant parmesan is different because you broil the eggplant instead of frying it, saving time and making it healthier. A win win in my book! We’re also getting closer to eggplant and tomato season and I fully intend on making this once a week with local produce.
Weeknight Eggplant Parmesan:
- 1 medium to large eggplant, washed and dried
- 2 – 3 medium tomatoes, washed and dried
- 8 ounces fresh mozzarella
- 1 1/2 cups tomato sauce
- 1/3 cup panko bread crumbs
- 1/2 cup grated parmesan
- 1/3 cup copped basil
- 1 1/2 teaspoons sea salt, divided
- Fresh ground pepper
Cut the eggplant into rounds about 1/2 inch thick. Sprinkle both sides of the eggplant slices with 1 teaspoon of the salt. This draws out the bitten liquid of the eggplant. Let sit for 30 minutes and then wipe off the salt and liquid that has come out of the eggplant.
Preheat the oven to broil and move one of the oven racks to the top of the oven.
Brush both sides of the eggplant slices with 2 -3 tablespoons of olive oil and sprinkle with ground pepper. Broil the eggplant for 5 – 6 minutes until golden. Flip the eggplant and repeat the broiling. Let cool for about 10 – 15 minutes.
Lower the oven to 425 degrees.
Cut the tomatoes into about 1/4 inch slices. Cut the fresh mozzarella into slices thinner than the tomatoes, about 1/8 inch slices.
Brush a 9×13 inch baking dish with 1 tablespoon olive oil. Assemble by layering at an angle the broiled eggplant slice, tomato slice, and mozzarella slice. Repeat the process through the baking dish, until you run out of ingredients. Top with the tomato sauce, parmesan, and panko bread crumbs. Bake for 15-20 minutes, until everything is bubbly and golden. Remove from oven and top with chopped basil.
Enjoy! This makes 3- 4 portions for us, depending on the size of the eggplant. We usually eat it for dinner and then have leftovers for lunch the next day.
Equipment:
- The Juliska baking dish pictured can be found here and here. I love Juliska and this is one of my favorite pieces – beautiful and functional!
- We registered for Wusthof steak knifes when we got married and now use them as our everyday knives, pictured below. I can’t recommend them more for everyday use. Here’s the set we have.
- I know I sound like a broken record, but Williams Sonoma’s Goldtouch pans are the best. I use this one to roast veggies.
This recipe was inspired by Food and Wine’s Sheet Pan Eggplant Parmesan.
