Eggplant Parmesan
This is the tray I make when I want eggplant parm and I do not want a pot of oil on the stove. Thick rounds roast until the centers are soft and the edges take a little color. Tomato sauce goes on each one, then mozzarella, and a short bake melts the cheese. Dried herbs in the sauce and a pinch more on top are the green flecks in the photo. No breading. The eggplant is the point.
Salt the rounds first. Eggplant holds a lot of water, and unsalted slices steam under the sauce instead of roasting. A hot oven and space on the pan matter more than the cheese. Crowded rounds stay pale. Use a simple tomato sauce, not a sweet jar. A pinch of oregano and garlic is enough. Too much cheese and you cannot see the eggplant edge, which is the look on this tray.
It feeds four as a main, two rounds each, and six as a side. Rest it 5 minutes before you lift the slices, or the cheese slides off the spatula.
Why you'll love it
- Baked, not fried.
- Looks like the photo: rounds, red sauce, melted cheese, herbs.
- One sheet pan.
- Easier than a layered casserole.
Anti-Inflammatory & Mediterranean Recipes
Eggplant Parmesan
- Prep15 min
- Cook35 min
- Total50 min
- Servings4 servings
- Calories280 kcal
Ingredients
- Eggplant
- Top
Instructions
- Salt the eggplant rounds and let them sit 15 minutes. Pat dry. Heat the oven to 425 F (220 C).
- Brush both sides with olive oil. Season with pepper and garlic powder. Roast 20 minutes, flipping once, until soft and lightly browned.
- Stir the tomato sauce with the oregano and garlic. Spoon a little sauce on each round. Top with mozzarella and Parmesan.
- Bake 10 to 12 minutes, until the cheese is melted and spotted gold.
- Rest 5 minutes. Finish with parsley if you want it. Serve from the pan.
Notes & Tips
- Dry the rounds after salting. Wet eggplant will not brown.
- Thick slices. Thin ones collapse under the sauce.
- Sauce on the eggplant, not a pool under it, or the bottoms go soggy.
- Rest before you lift them. Hot cheese slides.
- Nutrition: Per serving (2 rounds). Estimate.
- Nutrition: Net carbohydrates: 14g
- Nutrition: WW estimate: 7 points on the current plan (oil and cheese carry the points; eggplant and sauce are the light part)
- Fridge: 3 days, covered. Reheat on a sheet pan so the cheese crisps again. The microwave softens it.
- Freeze: up to 1 month. Thaw in the fridge and warm covered, then uncover for 5 minutes.
- Nutrition is an estimate from eggplant, tomato sauce, mozzarella, Parmesan, and olive oil. A breaded version will be higher.
Variations & serving ideas
- No mozzarella: provolone melts the same way.
- Lighter: use half the cheese. The eggplant still carries the plate.
- No jar sauce: crushed tomatoes, simmered 10 minutes with garlic and oregano.
- Breaded: dip in egg and fine breadcrumbs before roasting if you want a crust. Add 10 minutes.
- Dairy-free is a different tray. Roasted eggplant with sauce and olives, no cheese, is the stand-in.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 16 g |
| Sodium | 720 mg |
| Total carbohydrate | 20 g |
| Fibre | 6 g |
| Protein | 14 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Eggplant Parmesan?
About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
What ingredients do I need for Eggplant Parmesan?
The key ingredients include mozzarella, parmesan, eggplants, garlic, garlic powder and oregano. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 14 g protein, 20 g carbohydrates and 16 g fat.
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