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Home Ā» Recipes Ā» Meatless Recipes

October 23, 2012 · 14 Comments

Deconstructed Roasted Eggplant Parmesan

Italian· Meatless Recipes· Vegetarian Recipes

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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!
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!

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 | CarriesExperimentalKitchen.com

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.

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. 

Deconstructed Roasted Eggplant Parm | Carrie's Experimental Kitchen

How do you make Deconstructed Eggplant Parmesan?

For this recipe you'll need eggplant, garlic, EVOO, salt, pepper, shredded Mozzarella cheese, your favorite marinara sauce, and Italian seasoned breadcrumbs.

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.

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. 

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!
 

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Deconstructed Roasted Eggplant Parmesan

Deconstructed Roasted Eggplant Parmesan

Carrie's Experimental Kitchen
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!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Entree
Cuisine Italian
Servings 6
Calories 209 kcal

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

Calories: 209kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 836mgPotassium: 495mgFiber: 5gSugar: 7gVitamin A: 355IUVitamin C: 8mgCalcium: 141mgIron: 1mg
Keyword eggplant
Tried this recipe?Let us know how it was!

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ake 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!

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Reader Interactions

Comments

  1. Shiloh Barkley says

    October 23, 2012 at 1:13 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      October 23, 2012 at 4:30 pm

      Thank you so much Shiloh, that's so sweet of you to say and I'm so glad it's so easy to follow šŸ˜‰

      Reply
  2. -Susan- says

    February 06, 2013 at 11:02 pm

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

    Reply
    • Carrie's Experimental Kitchen says

      February 07, 2013 at 8:44 pm

      Thanks for stopping by Susan!

      Reply
  3. Chris says

    January 20, 2016 at 9:05 am

    4 stars
    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.

    Reply
    • Carrie's Experimental Kitchen says

      January 20, 2016 at 1:43 pm

      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!

      Reply
  4. richard p schmidt says

    January 10, 2018 at 12:58 am

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

    Reply
    • Carrie's Experimental Kitchen says

      January 10, 2018 at 7:03 am

      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!

      Reply
  5. Regula Dailey says

    November 01, 2019 at 5:25 pm

    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 šŸ™‚

    Reply
    • Carrie's Experimental Kitchen says

      November 02, 2019 at 8:02 am

      Thank you Regula, I'm so glad you and your family enjoyed the recipe. I hope you find more to try! šŸ™‚

      Reply
  6. Christine says

    February 14, 2020 at 9:58 pm

    This was amazing! We added chicken to it and more sauce for a full meal. Thank you for sharing!

    Reply
    • Carrie's Experimental Kitchen says

      February 15, 2020 at 10:35 am

      I'm so glad you liked it Christine, love that you added chicken to it too!

      Reply
  7. Jordyn Foos says

    July 06, 2020 at 1:40 pm

    I’m a college student just cooking for myself, how good is this dish as a leftover?

    Reply
    • Carrie's Experimental Kitchen says

      July 06, 2020 at 3:19 pm

      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!

      Reply

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