Baked Japanese Eggplant Parmesan
Skinny Eggplant Parmesan
This Baked Skinny Eggplant Parmesan is a fresh take on a classic favourite. Tender Japanese eggplants are transformed into a creamy, flavour-packed base, topped with marinara, a golden breadcrumb-Parmesan crust, and gooey mozzarella. The natural sweetness of the eggplant pairs beautifully with the savoury elements, creating a perfects ide dish or vegetarian main course. Serve this dish with a side of crusty bread or a crisp green salad for a satisfying meal. It’s easy to prepare yet impressive enough for dinner parties!
Ingredients
- 4 Japanese eggplants halved lengthwise
- ¼ cup olive oil
- 1 teaspoon salt
- 1 cup marinara sauce homemade or jarred
- 1½ cup Italian breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ⅓ cup fresh basil chopped & divided
- 1 cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 400°F.
- Arrange the eggplant halves, cut-side up, on a rimmed baking sheet.
- Score the flesh with a knife, being careful not to cut all the way through.
- Sprinkle with salt and let rest for 20 minutes.
- Spoon marinara sauce evenly over the eggplant halves.
- In a small bowl, mix breadcrumbs, Parmesan, 2 tablespoons olive oil, and half of the basil.
- Top the eggplant with the breadcrumb mixture and mozzarella.
- Bake for 20 minutes, until golden brown and bubbly.
- Finish with a sprinkle of the remaining basil and red pepper flakes.
- Serve and enjoy!
Notes
- Make Ahead: Assemble up to step 7, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
- Serving Suggestion: Pair with pasta, a crisp salad, or garlic bread for a complete meal.
- Choosing Eggplants: Japanese eggplants are ideal for their sweeter taste and creamier texture. If you use larger globe eggplants, adjust cooking time as they take longer to soften.
- Salt Sweating: Letting the salted eggplants rest draws out moisture and reduces any bitterness. Rinse lightly and pat dry if desired before adding marinara.
- Breadcrumbs: For extra crunch, use panko instead of traditional Italian breadcrumbs. *Use gluten-free breadcrumbs for a gluten-free version.
- Cheese Variations: Swap mozzarella for provolone or fontina for a richer flavour.
Tried this recipe?
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