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Grilled Eggplant Parmesan

2010 October 20
by Mrs. FoodieLawyer

This is a new-to-us recipe that we found on Epicurious, in our (my) continuous search for delicious vegetarian dishes.  We made a few changes to the original recipe – based on reviews from people who tried the Epicurious recipe.   The result was good, but we think it could use some improvement.  We liked that it was quick and easy for a weeknight, but missed the crispy breading aspect of regular eggplant parmesan.  We’ll try it again sometime.

2 Responses leave one →
  1. PaulaT permalink
    November 12, 2010

    I recently had to go low salt for a while. I make this oven baked crispy eggplant and use it in a variety of ways, including parm.

    The recipe is for one meal for one person.

    1/2 of a medium eggplant, sliced in 1/2 inch circles
    (I like the skin, so I do not peel it off)
    3 slices of any bread (you will have much of this left over for another use) especially good with a whole grain bread
    1 egg well beaten
    Garlic powder
    Oregano
    Rosemary
    1 Tablespoon Olive oil

    Toast the bread or dry it out in the oven, then process it into bread crumbs. Any you don’t use in this dish can be saved in the refrigerator in a zip lock baggie
    In a flat dish, combine 1/2 cup of crumbs, garlic, oregano and rosemary.

    Pre-heat the oven to 375 degrees. Cover a flat baking pan or cookie sheet with aluminum foil and brush it with the olive oil.

    Dip the eggplant first into the beaten egg, then into the crumb mixture, turning well and patting on the crumbs. Lay the circles on the prepared foil. Spray the top of the circles with Pam or other oil spray. Bake for 25 minutes, watching carefully so that it does not get too dark. Turn over eggplant with a spatula, then bake an additional 10 minutes. DO NOT SPRAY AGAIN.

    Serve with whole wheat spaghetti and a few tablespoons of spaghetti sauce. (You can use chopped tomatoes instead) The eggplant is also wonderful stuffed in a half pita as a sandwich. It has a great crispy feel and nice Italian taste. I hope you enjoy this!

    • November 16, 2010

      Thanks for the crispy eggplant recipe — looks good! One of the things I didn’t like as much about our eggplant recipe is that the eggplant wasn’t very crispy. Love the idea of using it in a pita sandwich too!

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