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Simple Eggplant Parm

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 to 8 servings
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Ingredients

4 Japanese eggplants, cut in half lengthwise

1/4 cup olive oil

1 teaspoon kosher salt 

1 cup jarred marinara sauce 

1 cup shredded mozzarella cheese 

1/2 cup panko breadcrumbs 

1/4 cup freshly grated Parmesan cheese 

1/3 cup fresh basil leaves, torn 

1/2 teaspoon red pepper flakes 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
  3. Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.