Eggplant Parmesan [Remixed]

It’s that time of year – eggplants are in season! I love love love eggplant parmesan, but since my boyfriend treats vegetables like they’re his arch nemisis and I can’t figure out what to disguise eggplants as (any ideas?) I like making light eggplant dishes I can eat by myself without having to bump up a dress size.

Easy Italian Eggplant
What You Need:
1 Tablespoon Light Olive Oil
1/4 Large Eggplant
1/3 Large Tomato, chopped
1 Egg
Salt & Pepper
1 Tablespoon Water
1 Cup Bread Crumbs
Parmesan Cheese
Shredded Mozzarella Cheese
Italian Salad Dressing

Get Cookin:

  • In a small bowl, place diced tomato and coat with Italian dressing. Marinate for 30 minutes.
  • Preheat oven to 375 degrees F. Cover a baking sheet with tin foil and grease it with light olive oil.
  • Slice the eggplant into 1/4 to 1/2 inch thick slices, this should make around 5.
  • Trim the skin off of the eggplant, being sure to maintain the round shape as best you can.
  • In a small bowl, combine egg and water. Whisk until smooth. Add salt and paper to taste. In another bowl, place the bread crumbs.
  • Dredge the eggplant in the egg mixture, coating evenly. Then place the eggplant slice in the bread crumbs, coat evenly. Place eggplant on greased baking sheet. Continue this process for all eggplant slices.
  • Top each slice with diced tomato and parmesan.
  • Bake eggplant for 15 minutes, then switch oven to broil on high for about 3 minutes. When oven is set to broil, squirt or spoon Italian dressing on top of the slices. Then, if desired, sprinkle with mozzarella cheese. Watch for burning!

* You may use whatever dressing suits you, I have used Balsamic Vinaigrette as well and it tastes just as good!




  1. Cyn says:

    OMGoodness does that look delish!
    I used to not like eggplant — but now it's one of my all-time faves!! Especially like this — what a nice twist on a classic!!


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