This dish has all the flavours and textures of a traditional eggplant parmesan, but done in a quarter of the time it usually takes. Italian eggplant is scored and roasted with cherry tomatoes until soft and tender, then topped with fresh mozzarella and parmesan that melts under the broiler. We finish it off with toasted breadcrumbs and fresh basil for the perfect crunch and freshness.
Equipment
Here’s everything you need to make this easy weeknight eggplant parmesan at home:
- baking sheet
- chef’s knife
- cutting board
- small frying pan
- cheese grater
You can find the full ingredients list and instructions below!
Cooking Tips
- We’re salting the eggplant for seasoning, nothing else. Recipes often call for pre-salting eggplant to help reduce bitterness, especially in older and overripe eggplants. But the practice is a little out-dated since modern farm breeding has reduced the bitterness in eggplant significantly. The other reason you might want to pre-salt eggplant is to draw out excess moisture. Which is helpful when we’re frying eggplant (like in traditional eggplant parm recipes!) but not really necessary when you’re baking it.
- Where is the sauce? We’re taking advantage of beautiful, in-season cherry tomatoes and roasted garlic here to make a sauce-like component without doing the work. The tomatoes will get jammy as they roast on the sheet pan alongside the eggplant, leaving us with a tomato-y burst of flavour in every bite.
- Serve it with… kale caesar salad, lazy girl bolognese or Italian pasta salad.
Substitutions
- If you can’t find fresh mozzarella, opt for low-moisture mozzarella and grate it before adding to the eggplant for a delicious gooey texture.
- Pecorino-Romano would be a lovely substitution for parmesan if you’re looking for a simple way to elevate the dish.
- Grape tomatoes are a great alternative to cherry tomatoes if you’re having trouble finding some. But stay away from diced or whole heirloom, plum or vine-ripened tomatoes. If you can’t find cherry or grape tomatoes, substitute for a can of pre-made marinara.
- Not a fan of anchovies? Skip them completely and add more salt to the toasted bread crumbs before setting aside to cool. If you’re on the fence about it, I seriously encourage you to give it a try! The result is an umami flavour bomb that’s not at all fishy.
Easy Weeknight Eggplant Parm
All the traditional flavours of eggplant parmesan in a quarter of the time.
Ingredients
Method
- Preheat oven to 425°F.
- Cut 2 medium Italian eggplants in half length-wise. Score the flesh by making shallow cuts in a diamond, or cross-hatch, pattern. Cover with 1/4 cup olive oil and 1/2 tsp salt and massage into the flesh and skin. Place the eggplant skin-side down on the baking sheet.
- Peel and smash 4 garlic cloves and transfer them to the baking sheet along with 650-700g whole cherry tomatoes. Cover the tomatoes and garlic in 2 tbsp olive oil and 1/4 tsp salt. Toss to coat, then bake at 425°F for 35 minutes.
- Meanwhile, in a small fry pan heat 2 tbsp olive oil on medium-low. Add 2 anchovy fillets and cook until the anchovy melts into the oil, about 2 minutes. Once melted, add 1/2 cup plain bread crumbs and increase heat to medium. Cook, while stirring frequently, until golden brown, about 5-10 minutes. Remove from heat and stir in 1/4 cup grated parmesan. It will clump at first, but just continue stirring, breaking up the chunks as you go. Season with a pinch of salt and freshly cracked black pepper. Taste and adjust. Set aside to cool.
- After 35 minutes, the eggplant should be tender and tomatoes soft and jammy. Remove and flip the eggplant flesh-side up. Move the oven rack to the upper third and turn to broil.
- Using a fork, place 6-8 cherry tomatoes and 1 garlic clove onto each half and smash lightly into the eggplant flesh. You don't want to leave any garlic on the pan because it will burn. Cover in fresh mozzarella and remaining parmesan. Place the eggplant under the broiler and cook until golden brown and bubbly, about 5 minutes.
- Remove and top with toasted bread crumbs and fresh basil. Serve with remaining roasted tomatoes on the side.
Did you like this recipe? Let me know in the comments below! It’s always nice to hear from you!