This delicious Italian eggplant parmesan with zucchini noodles (zoodles) recipe pre-roasts the eggplant to get it perfect, combines the ingredients with marinara sauce and cheese and is baked to perfection.
Serve eggplant parmesan over zoodles or pasta depending on your day, mood, and season. I'll eat it with pasta in the fall and winter and zoodles all summer long.
This recipe makes enough for 6 so freeze a couple portions for later if you don't want to eat leftovers.
Wanna "flavor up" the sauce? Add sliced pepperoncini, capers, olives, or artichoke hearts.
Pictured below is a bunch of different kinds of local eggplant, but any eggplant at the grocery store will do. I leave the skin on but you can certainly take it off. Pre-roasting the eggplant like in this recipe ensures tender sweet eggplant parmesan.
Almost done cooking and cheese isn't browning fast enough and ready to eat? Put the oven on a low broil and cook ~ 2-6 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!
Caveat! Eggplant Parmesan isn't the fastest dinner to make but it's worth it. 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.
Serving Suggestion
Serve this delicious Eggplant Parmesan recipe with:
You May Also Like
If you like Eggplant Parmesan than you may also like these Italian based recipes:
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.
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Eggplant Parmesan W/ Zoodles
EatSimpleFood.com
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 Tbsp olive oil
- 2 (1 lb) eggplants, peeled & sliced ½" 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 ½ cup pasta/tomato sauce into a 13" x 9" baking dish. Layer cooked eggplant slices over sauce. Top with ¾ cup pasta sauce and top with ⅓ of shredded mozzarella & ⅓ 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!
Haley Zlomke says
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!
beckie says
Thanks Haley!!
Kate says
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??
beckie says
Apologies Kate! I accidentally added it originally but have taken out the ricotta reference. Thank you for bringing it to my attention. Best! Beckie