Make one of your favorite Italian dishes, Eggplant Parmesan, at home in half the time. It's healthier too since it's baked and not fried!
Eggplant Parmesan is my absolute favorite thing to eat. In my opinion it's the ultimate comfort food.
However, I wanted to try a new way to prepare it that would save me some time and be a little healthier and I came up with this Deconstructed Roasted Eggplant Parmesan.
My family loved this Deconstructed Eggplant Parmesan and it took half the time to make too. We served ours with linguine and a tossed salad. ~Enjoy!
What does 'deconstructed' mean?
Deconstructed means that you use the same ingredients called for in a particular recipe; however, it's assembled differently. In this recipe, the eggplant was diced into cubes and was not fried like the typical recipe.
Ingredients Needed
For this recipe you'll need:
- eggplant
- garlic
- extra virgin olive oil
- salt
- pepper
- shredded Mozzarella cheese
- your favorite marinara sauce
- Italian seasoned breadcrumbs
How do you make Deconstructed Eggplant Parmesan?
Start by preheating the oven to 425 degrees F. Dice the eggplant into large cubes; then add it to a mixing bowl along with the garlic, oil, salt and pepper.
Toss together; then place the mixture on a baking sheet and bake for 15-20 minutes; turning halfway.Remove the pan from the oven and add the roasted eggplant mixture back to the mixing bowl.
Add most of the shredded cheese, sauce and breadcrumbs to the bowl and mix well. Next, add the mixture to a 2 quart oven safe baking dish and sprinkle with remaining cheese.
Bake at 350 degrees F for 15-20 minutes or until the cheese has melted and is bubbling.
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Deconstructed Roasted Eggplant Parmesan
Ingredients
- 10 cups diced eggplant
- 4 tablespoons minced garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup prepared marinara sauce
- ½ cup italian flavored bread crumbs
Instructions
- Preheat oven to 425 degrees F.
- Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
- Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Remove from the oven and reduce oven to 350 degrees F.
- Add the roasted eggplant mixture back to the bowl, add ¾ cup of the cheese, sauce and breadcrumbs; mix well.
- Place mixture in an oven safe 2 quart baking dish and sprinkle the top with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted and is bubbling.
Nutrition
Jordyn Foos says
I’m a college student just cooking for myself, how good is this dish as a leftover?
Carrie's Experimental Kitchen says
I actually like it better when it's heated it because I like my food steaming hot. This recipe serves 4-6; however, if you slide on the number "6" in the recipe card you can reduce the serving to any number (2) and it will adjust the ingredients. If you have a freezer, you can also make the recipe as is and freeze leftovers into individual containers. You may also want to check out this post https://www.carriesexperimentalkitchen.com/budget-friendly-meals-college-student/ which has some other great ideas and tips. I hope you enjoy it and good luck in school this year!
Christine says
This was amazing! We added chicken to it and more sauce for a full meal. Thank you for sharing!
Carrie's Experimental Kitchen says
I'm so glad you liked it Christine, love that you added chicken to it too!
Regula Dailey says
My family is eating it as I'm typing...It is wonderful! And soooo easy! THANKS!
After dinner I will browse the rest of your website to find more treasures 🙂
Carrie's Experimental Kitchen says
Thank you Regula, I'm so glad you and your family enjoyed the recipe. I hope you find more to try! 🙂
richard p schmidt says
only 1 cup of eggplant? is that a typo? it seems too little with all that cheese and sauce
Carrie's Experimental Kitchen says
Hi Richard, I've just adjusted the recipe as when it imported from my old blogging platform, it didn't carry over all of the information correctly. It should be 1 large eggplant diced which will give you approximately 10 cups. Thank you for catching the error and I apologize it wasn't on the site correctly. I hope you enjoy the recipe!
Chris says
I made this last night and it was a huge hit, so delicious. It is also very easy to make and the ingredient didn't bog me down. I was never a fan of eggplant, but friends of mine made the best eggplant parm dish imaginable and it converted me. I look forward to cooking them this decontrsructed version some time soon. Thank you Carrie.
Carrie's Experimental Kitchen says
Thank you Chris, I'm so glad you liked it. Funny you should comment today as I just made this again last night for dinner myself. It's so good..and easy! I hope your friends enjoy it!
-Susan- says
Saw your egg plant dish on Pinterest...printing it out now! Can't wait to try this - Thanks- for sharing!
Carrie's Experimental Kitchen says
Thanks for stopping by Susan!
Shiloh Barkley says
I am in love with your blog, and I would like to give you some feedback! For me, it's because of your recipe choices that make me come back!! Your blog design is very clear and functional and I like that too. And I still have yet to explore all your tabs. I have so much to do still to make my blog look awesome!
Carrie's Experimental Kitchen says
Thank you so much Shiloh, that's so sweet of you to say and I'm so glad it's so easy to follow 😉