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Speedy Eggplant Parmesan

Speedy Eggplant Parmesan: Your New Favorite Weeknight Meal

Speedy Eggplant Parmesan is a quick, vegetarian delight with crispy panko coating and cheesy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Salting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 large Egg Plus 1 egg white, can substitute with flaxseed meal or chia seeds for a vegan option.
  • 1 cup Panko Japanese-style breadcrumbs for maximum crispiness.
For the Filling
  • 1/2 cup Freshly Grated Parmesan Cheese Use nutritional yeast for a dairy-free alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic can give a stronger taste.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Essential for seasoning.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil for a different flavor.
  • 1 small Eggplant (about 12 oz.) The main vegetable providing bulk and flavor.
  • 1 package (16-18 oz.) Cheese Ravioli Swap for vegan ravioli for a vegetarian-friendly option.
  • 1 jar Jarred Marinara Sauce Warm before using.
For the Topping
  • 2 cups Shredded Fresh Mozzarella Vegan cheese can be used for a dairy-free version.

Equipment

  • Oven
  • non-stick skillet
  • Baking dish
  • Three bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the eggplant into ¼-inch thick rounds. Set up three bowls: flour, egg mixture, and the panko mixture. Coat each eggplant slice with flour, dip into the egg, then press into the panko.
  2. Heat olive oil in a non-stick skillet over medium heat. Add the eggplant rounds in batches and sauté for about 3-4 minutes per side until golden brown and crispy.
  3. In a baking dish, layer the sautéed eggplant, pour warm marinara sauce over, and add cooked cheese ravioli on top. Sprinkle with additional Parmesan if desired.
  4. Top with shredded mozzarella, then bake for about 20 minutes or until the cheese is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 30mgIron: 12mg

Notes

Salt the eggplant before cooking to draw out moisture. Serve immediately for best crispiness. Feel free to customize with additional veggies or cheese varieties.

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