Eggplant Parmesan

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eggplant parmesanI have a lot of eggplant from my garden this year. I only planted one plant, but it is producing like crazy.  It is kind of odd, since the green pepper plants right next to it are doing nothing. So I’ve been searching for eggplant recipes. I like this Eggplant Parmesan recipe because it doesn’t involve frying the eggplant, which defeats the health benefits of eating vegetables in the first place.  By not frying the eggplant and using just a little cheese this makes a great, nutritious side dish. I made this with my white eggplant and heirloom tomatoes, but I’m sure it would be great with purple eggplant and regular tomatoes too.

Yield: 4

Eggplant Parmesan

Eggplant Parmesan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 tablespoons extra virgin olive
  • 1 garlic clove, minced
  • 4 small eggplant or one large, sliced
  • 1 tablespoon fresh basil
  • 1 tablespoon grated Parmesan cheese
  • 2 tomatoes, sliced
  • 1 oz. mozzarella cheese


  1. Preheat oven to 425 degrees. Brush oil over each side of egglplant slices. Sprinkle with garlic. Arrange in a baking dish and bake for 15 minutes.
  2. Lower oven temperature to 350 degrees. Flip eggplant over. Sprinkle with basil and Parmesan cheese.
  3. Top with tomatoes and mozzarella cheese and bake, covered for 20 minutes.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 215Saturated Fat: 2gCholesterol: 6mgSodium: 76mgCarbohydrates: 29gFiber: 14gSugar: 17gProtein: 7g

sliced eggplant

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sliced tomatoes and basil


Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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