Lazy Eggplant Parmesan

Simple and healthier take on traditional Eggplant Parm.

Eggplant raw

Eggplant is a very underused vegetable in my house, which is unfortunate because I love it. But I’m the only one who likes it in my family who likes it (insert world’s tiniest violin). The husband and my kids can eat pizza everyday all day if I let them So I usually have to get my eggplant kick in the form of eggplant parmesan while at an Italian restaurant that also serves pizza. Traditionally Eggplant parm made by slicing eggplant salting it so the excess water is released then dredged pan fried then layered with Marinara sauce and cheese and baked until golden crispy and goosy. Really is just an oil sponge, covered in bread, covered with cheese, and served with noodles so I don’t order it too often. I do make it at home but it’s time-consuming especially since I’m the only one who eats it.

Marinara Sauce

I came up with an easy way to get the flavor of eggplant parmesan with out the time consuming process. I start by skinning, cubing then boiling the eggplant,  I mix in a bit of my basic marinara, and a bit of Parmesan with the blanched eggplant. I place the eggplant mixture at the bottom of a baking dish covering it with a bit more marinara, then layer on parmesan, buttered bread crumbs, and mozzarella. Then I bake to perfection. You may say this way is highly suspect but you’ll be glad you tried it!!

Yield: 4 servings

Lazy Eggplant Parm

Lazy Eggplant Parm

Simple and healthier take on traditional Eggplant Parm.


  • 1 Giant Eggplant
  • 2 cups Classic Marinara
  • 1 cup Parmesan Cheese
  • 1 cup Mozzarella Cheese
  • 1 cup Italian Bread Crumbs
  • 2 tablespoons Butter, divided


  1. Peel, cube, and boil the eggplant in salted water until fork tender about 5 minutes. Drain and let cool on a paper towel or dish cloth to allow as much of the water to leach out of the eggplant as possible.
  2. In a medium bowl mix together eggplant, 1/2 of the marinara and 1/2 of the parmesan until everything is coated evenly
  3. In a buttered baking dish, make an even layer of eggplant mixture, then cover with remaining marinara and parmesan.
  4. In a pan (or I use the same pot I boiled the eggplant in so I don't have to dirty another pan), melt the butter, add the bread crumbs and sauté until all the crumbs are slightly browned.
  5. Cover the eggplant with mozzarella, top with bread crumbs, and bake in a 350° until the sides are bubbly and the cheese is starting to brown, about 35-45 minutes.

Serve with spaghetti and more marinara!


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One thought on “Lazy Eggplant Parmesan

  1. I have tried a similar concoction of my own, and could just never get past the texture of the eggplant after it’s boiled. It’s so mushy/gushy–yuck. :\ Like you, I am only cooking for one these days, so when I make eggplant parm, I don’t mess around–I make ton of pieces, layer them with sauce and a bit of part-skim mozzarella (not too much, because I have to watch my saturated fat intake), then keep layering until I top a medium-sized casserole dish. I also use lite olive oil and fry one batch, while I have another in the oven, so that my end result has much less oil than traditional eggplant parm.

    When it’s cooked/cooled, I cut them into big chunks, like you would a serving of lasagna, and eat it as my main dish . I love it so much, that I’m perfectly content to have it for lunch and for dinner the same day…haha (The next day, too–chunk of eggplant for lunch, and another for dinner.) Makes all of the work, SO worth it. 🙂

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