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Eggplant Parmesan

A recipe from the Olive Garden-Inspired Meal Plan by Tasty Tactics

Eggplant Parmesan

Servings: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (per serving)

  • 1/2 large eggplant

  • 2 Tablespoon Kosher salt, divided

  • 1 large egg

  • 1 Tablespoon water

  • 1/2 Cup Panko breadcrumbs

  • 1/4 Teaspoon dried oregano

  • 1/4 Teaspoon dried thyme

  • 1/4 Teaspoon garlic powder

  • 1 pinch red pepper flakes

  • 1 pinch black pepper

  • 1/4 Cup Parmesan cheese, graded

  • 2 Teaspoons extra virgin olive oil, divided

  • 1 Cup marinara sauce, divided

  • 1/2 Cup fresh mozzarella

  • 2 individual fresh basil leaves



1. Rinse whole eggplant and dry. Slice into 1/2 inch strips, lengthwise. Place sliced eggplant on a parchment-lined baking sheet, and liberally sprinkle kosher salt on both sides. Set aside for 15 minutes. Rinse slices thoroughly, pat dry, replace the parchment and return to the sheet pan.


  1. Preheat the oven to 400°F

  2. In a small shallow dish, whisk the egg(s) with 1 TBSP water per egg.

  3. In another shallow dish, combine the breadcrumbs, oregano, thyme, garlic powder, red pepper flakes, salt, several grinds of pepper, and half of the Parmesan cheese.

  4. Dip the eggplant slices into the egg mixture and then into the breadcrumb mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.

  5. In a small baking dish, spread 1/4 marinara, layer half the eggplant, and top with 1/4 marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.

  6. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

  7. Remove from the oven and top with fresh basil.

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