Eggplant Parmesan

December 29, 2013 By: Megabeth Category: Main Dishes, Recipe

Eggplant Parmesean
Golden baked eggplant layered between four different types of cheese is not necessarily a diet dish but it’s comfort food at its finest. (To be honest, I did use a low-fat ricotta but its benefits were immediately cancelled out by the rest of the cheese.)

I made a roasted garlic pasta sauce the night before I made this. I’m glad I used it as it added a more homey flavor.

This eggplant parmesan was also much appreciated as lunch leftovers the next day.

Recipe: Eggplant Parmesan

Summary: Served with a homemade tomato sauce, this eggplant parmesan was divine!



  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray


  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce (or use my roasted garlic pasta sauce)
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese


  • To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
  • Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish.
  • Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess.
  • Place eggplant 1 inch apart on baking sheets coated with cooking spray.
  • Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

Eggplant Parmesean

  • To make filling, combine basil and next 6 ingredients (through egg).
  • To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.
  • Layer half of eggplant slices over pasta sauce.
  • Sprinkle eggplant with 1/8 teaspoon salt.
  • Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina.

Eggplant Parmesean

  • Repeat layers once, ending with about 1 cup pasta sauce.
  • Cover tightly with aluminum foil coated with cooking spray.
  • Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina.
  • Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes



Veggin’ Cookbook Chronicles: Eggplant, Smoked Mozzarella, and Basil Rolls

July 11, 2010 By: Megabeth Category: Main Dishes

Here we go – it’s The Best-Ever Vegetarian Cookbook. Wait, hold on there…what makes you, the cookbook author, the one to self-proclaim that?

If it’s going to be the “best ever” then:

  • I want full color photos of not only the finished dish, but in-between steps, too.
  • I also want full color photos of vegetables and ingredients so I know exactly what a enoki mushroom, a kaffir leaf and spelt look like.
  • I want easy instructions that result in beautiful looking dishes that taste great.
  • I want not only cooking tips but tips and advice  on how to purchase ingredients and nutritional information.
  • I want a variety of recipes from various nations using a variety of cooking techniques.
  • I want to know the health benefits of each recipe.
  • I want an index that has both reference to recipe titles and ingredients (both name and type).
  • And, finally, I like when a cookbook lays flat on the counter…

Oh, wait, I think I just described The Best-Ever Vegetarian Cookbook so perhaps the title is correct. My edition is from 1999 and is edited by Nicola Graimes. (She was an editor for Vegetarian Living magazine.)

My one criticism of this “Best Ever” cookbook is minor. It is that the description of the dishes, while informative, are not very personal. As in, “I tasted this dish in a small Parisian cafe and knew I had to have it.” Instead the descriptions read, “This recipe is featured in Parisian cafes…” Sure that’s a picky detail so the cookbook can keep the “Best Ever” title…

The recipe I chose for my cookbook challenge is Eggplant, Smoked Mozzarella and Basil Rolls. These packets of warm eggplant were filled with an ooey gooey cheese that melted in your mouth. Fresh tomatoes and basil picked from your garden send this recipe beyond just a “normal dinner”. They are easy to make but do require you to heat up the kitchen with the broiler (on a hot summer night you might not want to do that). But, I can see these being made easily on the grill. (I also strayed from the original instructions at putting the aluminium foil directly on the baking rack, I instead used a baking sheet to hold the aluminum foil and eggplant. I know my abilities to create a mess out of nothing…so it’s better safe than sorry.) And, although the recipe says that the balsamic is option. Don’t kid yourself – it brings this recipe from a 9 to a 10.

Eggplant, Smoked Mozzarella and Basil Rolls
The Best-Ever Vegetarian Cookbook

  • 1 large eggplant
  • 3 Tablespoons olive oil, plus extra for drizzling (optional)
  • 6 ounces smoked mozzarella cheese, cut into 8 slices
  • 2 plum tomatoes, each cut into 4 slices
  • 8 large basil leaves
  • balsamic vinegar, for drizzling (optional)
  • salt and freshly ground black pepper

Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rinse, then pat dry with paper towel.

Preheat the broiler and line the rack with foil. (Note: I put the foil on a baking sheet.) Place the eggplant slices on the grill rack and brush liberally with oil. Broil for 8 – 10 minutes until tender and golden, turning once.

Remove the eggplant slices from the broiler, then place a slice of mozzarella and tomato and a basil leaf in the center of each eggplant slice, and season to taste.

Fold the eggplant over the filling and…

broil seam-side down until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar, if using.

(Health benefits: Eggplant are low in calories but frying will dramatically increase their calorific value. Salting the eggplant first not only draws out any bitter juices, it also makes the flesh denser, so that less fat is absorbed during cooking. Eggplant contains bioflavonoids, which help to prevent strokes and hemorrhages.

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