Easy Eggplant Parmesan

Easy Eggplant Parmesan

We recently started getting beautiful eggplants from our CSA  (community supported agriculture).  I have to admit I’m not the biggest eggplant fan, so I started looking for eggplant Parmesan recipes. I found some that you didn’t have to fry the eggplant first – just broil them for a few minutes per side.

This turned out really well. Even one of our picky teenagers went back for seconds. Makes 6 servings


2 organic eggplants, around 1 pound each

¼ cup organic olive oil (or coconut oil)

½ tsp. Celtic or sea salt

2 – 3 tablespoons fresh basil, sliced thinly

2 – 3 cups organic marinara or pasta Sauce

16 ounces organic shredded mozzarella cheese

½ cup grated Parmesan cheese


Trim the ends off the eggplants and slice lengthwise into 1/2″ slices. You should

get around 6 – 8 slices from each eggplant. Brush both sides of the eggplant slices with olive oil or coconut oil to coat. Place them in a single layer on a baking sheet.

Broil about 5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with celtic salt after removing from the oven.

Layer everything in a greased 9×13 baking dish in this order: 6 – 8 eggplant slices,

½ of the sauce, , ½ of the basil, ½ of the mozzarella. Repeat the layering again then sprinkle with the Parmesan cheese.

Bake at 350º about 30 minute or until the cheese is bubbly and lightly brown.  Enjoy!


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