Carrie’s Experimental Kitchen

Deconstructed Roasted Eggplant Parmesan

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!

Deconstructed Roasted Eggplant Parmesan |

 Eggplant Parmesan is my absolute favorite thing to eat and in my opinion, the ultimate comfort food. But I wanted to try a new way to make it that would save me some time and be a little healthier, so I came up with this Deconstructed Roasted Eggplant Parmesan.

Deconstructed Roasted Eggplant Parm | Carrie's Experimental Kitchen

By deconstructed, I mean that you use the same ingredients called for in a recipe but assemble it differently. In this recipe, I roasted the eggplant first, then mixed it together with the rest of the ingredients commonly found in a good eggplant parmesan like garlic, sauce and cheese. You can’t forget the cheese!  I used this more as a side dish than an entire meal and served it with linguine and a tossed salad. ~Enjoy!

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4 from 1 vote
Deconstructed Roasted Eggplant Parmesan
Deconstructed Roasted Eggplant Parmesan
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Entree
Servings: 6
Calories: 218 kcal
Author: Carrie's Experimental Kitchen
  • 1 Large Eggplant (approx. 10 cups diced)rinsed and cut into chunks
  • 4 Cloves Garlic, minced
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Fresh Ground Black Pepper
  • 1 c. Part-Skim Mozzarella Cheese, shredded
  • 1 c. Marinara Sauce
  • 1/2 c. talian Flavored Bread Crumbs
  1. Preheat oven to 425 degrees F.
  2. Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
  3. Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway.Remove from the oven and add roasted eggplant mixture back to the bowl.
  4. Add 3/4 c. of the cheese, sauce and breadcrumbs and mix well.
  5. Place mixture in an oven safe baking dish, and sprinkle with remaining cheese.
  6. Bake at 350 for 15-20 minutes or until the cheese has melted and is bubbling. Serves 6.
Nutrition Facts
Deconstructed Roasted Eggplant Parmesan
Amount Per Serving
Calories 218 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Sodium 588mg26%
Carbohydrates 22.8g8%
Fiber 6.1g25%
Sugar 8g9%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Shiloh Barkley
    October 23, 2012 at 1:13 pm - Reply

    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
      October 23, 2012 at 4:30 pm - Reply

      Thank you so much Shiloh, that’s so sweet of you to say and I’m so glad it’s so easy to follow 😉

  2. -Susan-
    February 6, 2013 at 11:02 pm - Reply

    Saw your egg plant dish on Pinterest…printing it out now! Can’t wait to try this – Thanks- for sharing!

    • Carrie's Experimental Kitchen
      February 7, 2013 at 8:44 pm - Reply

      Thanks for stopping by Susan!

  3. Chris
    January 20, 2016 at 9:05 am - Reply

    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
      January 20, 2016 at 1:43 pm - Reply

      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!

  4. richard p schmidt
    January 10, 2018 at 12:58 am - Reply

    only 1 cup of eggplant? is that a typo? it seems too little with all that cheese and sauce

    • Carrie's Experimental Kitchen
      January 10, 2018 at 7:03 am - Reply

      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!

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