This Eggplant Parmesan recipe is not only delicious, but also healthy.
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. If you have lots of leftover eggplant at the end of the season, use the step-by-step freezing instructions listed below to cook and freeze your eggplant so you can use it to make Eggplant Parmesan a few months from now.
If you want to freeze leftover eggplant:
You can freeze your cooked eggplant, but I don’t recommend adding sauce, cheese and basil until you thaw and reheat. Eggplant will keep in your freezer for approximately 2 to 3 months. Whether you use option 1 or 2, you should be able to pull out as many slices as you need at a time.
Option 1: Allow eggplant to cool completely. Lay slices on a baking sheet and place baking sheet in the freezer until each slice freezes, approximately 2 hours. Once the eggplant is frozen, you can transfer it to a freezer-safe container or baggie.
Option 2: Allow eggplant to cool completely. Place parchment paper between slices of eggplant so they do not stick together. Wrap and transfer to a freezer-safe container or baggie.
To Thaw: How you thaw the eggplant slices is just as important as how you prepare and freeze them. To thaw, place it in the refrigerator overnight.Print
- Course: ,
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 1x
This Eggplant Parmesan recipe is not only delicious, but also healthy. Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. If you have lots of leftover eggplant at the end of the season, use the step-by-step freezing instructions listed above to cook and freeze your eggplant so you can use it to make Eggplant Parmesan a few months from now.
- 2 medium eggplants, peeled
- 2 eggs
- 1 tablespoon virgin coconut oil or extra virgin olive oil
- 1 jar tomato sauce
- 1 & 1/2 cups mozzarella or Parmesan cheese
- 1/2 cup basil, chopped
- 1 cup panko OR whole-grain bread crumbs
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon Himalayan pink salt
- Slice each eggplant horizontally into 8 to 12 pieces, about 1/2-inch thick.
- Using medium heat, warm and grease large pan with coconut oil or EVOO.
- In a medium-large bowl, mix together panko mixture. Whisk eggs in a pie plate or wide bowl. Dredge each slice of eggplant into egg mixture and then in panko mixture, coating both sides.
- Place each slice of eggplant on heated, greased pan. Grill each side until browned and tender, 5 to 7 minutes per side. Top with tomato sauce and freshly grated or sliced cheese. Cover and heat until sauce is warm and cheese is melted.
- Remove eggplant from heat and top with chopped basil. Serve immediately.
- LEFTOVERS: If you’ll be eating leftovers within a day, dress eggplant with sauce and cheese before storing in an airtight container. If storing for a few days, prevent eggplant from getting soggy by dressing when reheated.
How can I make these gluten-free? To make these gluten-free, use gluten-free panko or bread crumbs.
We recommend organic ingredients when feasible.
- Serving Size: 6
Keywords: Eggplant Parmesan