Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.



Ingredient Checklist


Instructions Checklist
  • Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.

  • Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.

  • In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.

  • Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.

  • Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.

Reviews (6)

89 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
Easy, delicious and makes a beautiful presentation!
Rating: Unrated
Very easy to make. Good flavor, rich tasting. I've never had eggplant parm before- sure did taste alot like pizza. I'll make it again,only smaller portions & use as a side dish. Linda does it again.....easy and good!
Rating: Unrated
This version is fabulous. It's definitely a "do again". It was so fast to put together and I had it on the table in less than an hour. I used seasoned breadcrumbs and microplaned a clove of garlic into the crumbs.
Rating: Unrated
Slightly obsessed with Mad Hungry generally, but this has been the biggest winner so far, except for the life-changing spatchcocked chicken. A word of warning: if your oven is not level, your stacks will slide. Fortunately, you can easily re-stack with a spatula.
Rating: 5 stars
I love eggplant parmigiana but hate how time consuming it is to most recipes make too much for just two. This recipe is absolutely terrific. Tastes wonderful and so easy to put together.
Rating: Unrated
This recipe was fabulous. Easy prep and great taste. My friends loved it. Thanks Lucinda