Favorite Eggplant Parmesan Recipe
This is our favorite eggplant parmesan recipe. Even though it's an easy recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!
Hello, easy cheesy comfort food!
When the temperatures start to drop, rich and hearty meals like eggplant parmesan start calling my name. I make this recipe a little different than the original, but I promise that even though it is easier to make, it is every bit as delicious.
Our favorite eggplant parmesan recipe
- We start with unbreaded (gasp!) baked eggplant. Typically, the eggplant is breaded (messy!) and then fried (time-consuming!) before it's used in the eggplant parm. Baking the eggplant turns it perfectly creamy and forgetting the breadcrumbs means they don't get weird and soggy.
- Then we make a simple marinara sauce using a couple of tips I have for boosting the flavor.
- Once it's all put together, with several handfuls melty cheese, it becomes something that dreams are made of.
- And that crispy browned cheese on top? That's pure magic.
- And because this is a grain-free and gluten-free eggplant parmesan recipe, we think it's pretty healthy, too.
How to make eggplant parmesan
While some eggplant parmesan recipes are fussy and time-consuming, this one isn't. If you work quickly, you can have the assembled eggplant parm in the oven in about a half an hour. Once it's in the oven, tidy the kitchen, pour a glass of wine, and congratulate yourself on being a pro in the kitchen!
- Slice the eggplants, drizzle them with oil and sprinkle them with salt, then pop them into your oven. Eggplants = done!
- Make a simple tomato sauce with sauteed onions and garlic. Let it simmer while the eggplants finish roasting and you grate the cheese.
- Now it's time to assemble the eggplant parmesan. Layer the sauce, roasted eggplants, and cheese.
- Pop the eggplant parmesan into your oven and you've just finished making dinner. So easy!
Once the eggplant parmesan comes out of the oven, you'll want to let it rest for 15-30 minutes. If you try to cut into it right away it will all fall apart and you will be sad. Trust me on this one.
Tips for making a quick marinara sauce
I have two tips for making a simple marinara sauce taste like it's been simmering on the stove for hours.
- Add a whole can (6-ounces) of tomato paste and CARAMELIZE it well. When you put it into the pot, let it cook for 3-4 minutes to caramelize the sugars. Once it darkens and becomes sweet smelling, you'll know it's ready.
- Add some honey. Sugar brings out the flavor and reduces the acidity of the tomatoes making them taste fresher. I always opt for refined sugar-free honey and it does the trick just as well.
That's it! Those two little tricks will transform your quick marinara sauce.
What to serve with eggplant parm
Eggplant parmesan is a one pan meal that can easily hold its own on the dinner table. But if you want to serve it with a side dish, I would recommend opting for a hearty salad. Here are a few of my favorites that go well with eggplant parm:
- Crispy Kale Salad with Roasted Beets
- Arugula and Wild Rice Salad
- Roasted Brussels Sprouts Caesar Salad
- The Best Kale Salad
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Favorite Eggplant Recipes
- Vegetarian Eggplant Parmesan
- Best Easy Eggplant Involtini
- Sweet and Spicy Asian Eggplant
- Crispy Eggplant Fries with Chipotle Aioli
- Roasted Eggplant with Creamy Harissa and Pistachios
- Chickpea, Tofu, and Eggplant Curry
- The BEST Baba Ganoush
Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!
- 4 medium eggplants
- 4 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium onion, miced
- 4 large garlic cloves, minced
- 1 5-ounce can tomato paste
- 1 28-ounce can crushed tomatoes
- 2 teaspoons honey
- 3 ounces (about 1 1/2 cups) grated parmesan cheese (vegetarian, if needed)
- 12 ounces grated mozzarella cheese (about 3 cups)
- Minced basil, for garnish
- Preheat your oven to 420 degrees. Line 2 baking sheets with parchment paper.
- Cut the tops off the eggplants then cut them into 1/2″ thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.
- While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
- Spread 1 cup of the sauce in a 9″x9″ pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.
- Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.