Eggplant Parmesan

Like most vegetable-centric recipes in Nourish, this lasagna alternative tastes the best with garden-fresh eggplants and herbs. We don’t make it too often but on the occasions when we do, the dish is thoroughly enjoyed by all.

STEP ONE – Preparations

  1. Spray 2 large baking sheets and an 13×9-inch baking dish with canola spray.
  2. Get out 3 medium bowls and a medium saucepan.
  3. Set up two cooling racks.

STEP TWO – Bake the Eggplant


2 medium eggplants cut into ¼-inch-thick slices with the ends removed
1 cup all-purpose flour
3 large eggs plus 1 egg white
1 cup breadcrumbs
½ cup grated parmesan cheese


  1. Sprinkle the eggplant slices with salt.
  2. Place on the cooling racks with paper towels underneath.
  3. Let dehydrate for 2 hours while you make the marinara sauce.
  4. Towards the end of the 2 hours, preheat the oven to 400°F with 2 oven racks in the middle.
  5. In the 1st medium bowl, add the flour.
  6. In the 2nd medium bowl, add the eggs and egg white and whisk well.
  7. In a 3rd medium bowl, combine the breadcrumbs and cheese.
  8. Pat the eggplant slices with paper towels to remove any moisture.
  9. Dip both sides in the flour, then the egg mixture, and finally the breadcrumbs and cheese.
  10. Place the slices on the baking sheets.
  11. Bake for 10 minutes.
  12. Flip the slices and switch the sheets.
  13. Bake for another 10 minutes until nicely browned.
  14. Set aside and lower the oven temperature to 350°F.

STEP THREE – Make the Marinara Sauce


1 tablespoon extra-virgin olive oil
½ small peeled and minced onion
2 teaspoons fine sea salt
1 teaspoon ground pepper
¼ teaspoon red pepper flakes
2 garlic peeled and minced cloves
1 28-ounce can tomatoes or 8 large seeded and diced tomatoes
2 fresh chopped basil leaves
1 teaspoon balsamic vinegar
1 teaspoon honey


  1. In the medium saucepan, heat the oil over medium heat.
  2. Add the onion, salt, pepper, and pepper flakes and cook for 5 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes and basil.
  5. Bring the sauce to a boil, reduce the heat to medium-low, and cook uncovered for 20 minutes.
  6. Add the vinegar and honey and stir to incorporate.
  7. Puree in the food processor or leave chunky.

STEP FOUR – Assemble and Bake


2 cups shredded mozzarella cheese
½ cup grated parmesan cheese


  1. Spread 1 cup of marinara sauce across the bottom of the baking dish.
  2. Layer half the eggplant slices on top.
  3. Sprinkle half the mozzarella cheese over the eggplant.
  4. Spread half the remaining marinara sauce on top.
  5. Layer the remaining eggplant slices on top
  6. Sprinkle the remaining mozzarella cheese on top.
  7. Spread the remaining marinara sauce on top.
  8. Sprinkle with the parmesan cheese.
  9. Bake for 30 minutes until lightly browned.
  10. Let rest for 10 minutes before serving.

Recommended Serving Size: 1 slice (⅙ of recipe)

Exchanges: 2 starch, 2 protein, 2 veg, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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