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Eggplant Parmesan W/ Zoodles

Close up of Eggplant Parmesan with broiled on Mozzarella cheese and a basil garnish over zucchini noodles. White plate.
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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.

Ingredients

Units Scale
  • 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!