Eggplant Parmesan W/ Zoodles

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Eggplant Parmesan W/ Zoodles

This eggplant parmesan with zoodles recipe isn’t the fastest dinner to make but it’s so delicious.  It’ll make enough for 6 so freeze a couple portions for later if you don’t want to eat leftovers.  Properly roasted eggplant tastes like candy to me – make sure it’s cooked all the way or you will not have as good of an eggplant parmesan.  So rich and sweet.  Pictured is a bunch of different kinds of local eggplant, but any eggplant at the grocery store will do.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian

Ingredients

  • 1 Tbsp olive oil
  • 2 (1 lb) eggplants, peeled & sliced 1/2″ thick
  • 2 eggs, beaten
  • 2 cups Italian breadcrumbs
  • 28 oz pasta sauce
  • 2 cups mozzarella, shredded
  • 1 cup Parmesan cheese, grated
  • 2 mozzarella balls, sliced
  • 3 large zucchini, spiralized
  • 12 fresh basil leaves

Instructions

  • Preheat oven to 375F.  Line a baking sheet with aluminum foil and lightly spray or oil.
  • Make eggplant: Dip peeled & sliced eggplant into a shallow dish of beaten raw eggs and immediately dip into a shallow dish of breadcrumbs.  Shake off any excess clumpy crumbs.  Place eggplant on baking sheet (~ 1″ between slices).  Bake ~ 30-40 minutes (turning once) or until brown & tender.
  • Lightly oil or spray a baking dish. Spoon 1/2 cup pasta/tomato sauce into a 13″ x 9″ baking dish.  Layer cooked eggplant slices over sauce.  Top with 3/4 cup pasta sauce and top with 1/3 of shredded mozzarella & 1/3 of Parmesan.  Repeat layer again. You should have ~ 1 cup of tomato sauce remaining for the final layer.  End with tomato sauce, grated mozzarella, Parmesan and sliced mozzarella (sliced mozzarella is only for the top exposed layer).
  • Bake ~ 40 minutes covered in foil.  Remove Foil and bake another 10-15 minutes or until cheese begins to brown.
  • Spiralize zucchini into noodles/zoodles.
  • Top with fresh basil leaves and serve over fresh raw zoodles or cooked spaghetti.  Happy Eating!  Beckie

Notes

  • Cheese not browning fast enough?  Put the oven on a low broil and cook ~ 3-6 minutes, checking occasionally to make sure it’s not burning.
  • I wanted more cheese the next day when I warmed it up and threw on some feta that we had leftover – it was DELICIOUS.  Don’t be afraid to get rid of some random cheese hanging out in your ‘fridge!

Things In My Kitchen:

  • Spiralizer – This turns veggies into noodles y’all!  Don’t buy some little hand held thing – you will regret it unless you’re cooking for one.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Zucchini Noodles, Zoodles, Eggplant, Gluten Free, Vegetarian, Keto, Lasagna, Casserole

Rating: 5

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Eggplant Parmesan W/ Zoodles

4 Replies

Kate

Am I misssing something? I tried making this tonight and saw a reference for a “ricotta mixture” and there wasn’t instructions on how to make the mixture nor did I see ricotta in the ingredients??

Reply
beckie

Apologies Kate! I accidentally added it originally but have taken out the ricotta reference. Thank you for bringing it to my attention. Best! Beckie

Reply
Haley Zlomke

The eggplant turned out amazing! I usually find eggplant to be a bit bland, but this recipe was delicious! Will definitely be making it again!

Rating: 5
Reply

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