Eggplant parmesan is delicious, but the traditional version of this dish can be quite labor intensive. I created this quick and easy eggplant parmesan recipe, which is a simple and healthy spin on traditional eggplant parmesan.
Made with fresh tomatoes, mozzarella, eggplant, and basil, it’s a nutritious and tasty dinner that’s can be made on a busy weeknight. This recipe is also a great option if you’re cooking dinner for one or two people since you can easily adjust the portion size.
When I found a perfect purple eggplant in my CSA basket last week, I immediately thought “eggplant parmesan.” A quick google search, however, showed me that it would take a long time (and a lot of ingredients) to make that happen.
I wanted an easy eggplant recipe that I could whip up quickly, yet would still have the delicious flavors and textures I love in eggplant parm.
Instead of creating layers in a baking pan, this recipe allows you to make individual servings, with each slice of eggplant topped with tomato, a slice of fresh mozzarella, and fresh basil.
To keep that crunchy texture, I lightly coated the eggplant slices in a panko/parmesan mixture and pan-fried them in a bit of oil before popping them into the oven to melt the cheese and fully cook the eggplant.
Sweating the Eggplant
Although this dish comes together very quickly, it does require some prep ahead of time. In order to soften the texture of the eggplant and ensure that it doesn’t taste bitter, you need to “sweat” the eggplant.
“Sweating” just means sprinkling the eggplant slices with salt and letting them sit for a while (at least 30 minutes, but up to several hours) until little beads of moisture form.
Cooking for one or two?
This is a perfect recipe to make if you’re craving eggplant parmesan, but you’re only cooking for one (or two). Just cut the recipe down to as many slices as you’d like.
A Healthy, Low Carb Summer Dinner
Of course you can eat this dish any time of year, but it’s especially good in the summer months when you can take advantage of sun-ripened tomatoes, fresh basil, and seasonal eggplant.
Quick and Easy Eggplant Parmesan
- 2 medium eggplant
- 8 oz fresh mozzarella
- 2 eggs
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 1/2 tsp kosher salt
- 2 ripe tomatoes sliced
- 8 fresh basil leaves
- Slice eggplant into 8 slices, about 1/2 inch thick. Sprinkle both sides of the eggplant with kosher salt and place on a rack over a baking sheet. Allow to sit for at least 30 minutes (up to two hours).
- Preheat oven to 350.
- Slice mozzarella into 8 slices, approximately 1/2 inch thick.
- Beat two eggs and place in a bowl.
- In a separate bowl, stir together panko breadcrumbs, parmesan cheese, and salt.
- Heat oil in a skillet over medium heat. Take each eggplant slice, dip in egg, and then dip in panko. Saute in skillet approximately 2-3 minutes on each side, or until breadcrumbs are browned. (You may need to do this in batches depending on the size of your skillet.)
- After sauteeing, place eggplant slices onto a baking sheet covered in parchment paper. Top each eggplant slice with a slice of tomato and then a slice of mozzarella. Sprinkle with additional parmesan cheese.
- Bake for 15 minutes, or until cheese is melted/bubbly and eggplant is tender. Serve immediately, topped with a piece of fresh basil (if desired)