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Classic Eggplant Parmesan

This recipe ditches deep frying the eggplant parmesan and lightly pan fries it instead. It's a healthier and simpler way to get those classic flavors you love.

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.

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Classic Eggplant Parmesan

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  • Author: Kalie
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


This classic recipe ditches deep frying the eggplant parmesan and lightly pan fries it instead. It’s a healthier and simpler way to get those classic flavors you love.



Main Ingredients:

Panko Mixture:


  1. Slice each eggplant horizontally into 8 to 12 pieces, about 1/2-inch thick.
  2. Using medium heat, warm and grease large pan with 1 tablespoon coconut oil or EVOO.
  3. 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.
  4. Place each slice of eggplant on heated, greased pan. NOTE: Depending on the size of your pan, you may need to perform this step in two separate batches. Make sure to grease the pan again with an extra tablespoon of oil.
  5. Grill each side until browned and tender, 5 to 7 minutes per side. Any eggplant that you plan on storing as leftovers can be removed from the sheet pan at this time and placed someone to cool.
  6. Top each eggplant 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.
  7. 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. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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Hi beautiFULL, We’re Pam & Kalie

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