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2 servings


0 hours 20 mins


0 hours 40 mins


1 hours 0 mins
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1 Medium eggplant

¼ Cup flour

¼ Panko

¼ Seasoned dry breadcrumbs

1 Large egg

1 Tbsp. olive oil

Cooking spray

Salt & pepper

¼ Cup grated pecorino cheese

½ Cup shredded mozzarella cheese

½ Cup basic marinara sauce


1. Preheat the oven to 400 degrees. Cover a sheet pan with tin foil and heat in the heated oven for 10 minutes.
2. Set up a basic breading station. On one plate have the flour. Salt a pepper the flour and mix. In a second bowl, lightly beat the egg with a couple of tablespoons of water, salt and pepper. In a third bowl, mix the panko and seasoned breadcrumbs.
3. Peel your eggplant and slice into 8 ½ inch slices. Place them in a colander and salt them. Let them sit for 15 minutes until they “sweat”. Dry them off with paper towels.
4. Dredge the eggplant in the flour first (tap off excess), coat with egg mixture and let excess drip off, then coat in the panko mixture until all sides are evenly coated. Put on a plate or board while you do the remaining slices.
5. Take the sheet pan out of the oven and spray it with cooking spray. Add on tablespoon of olive oil and brush the pan to coat. Place the eggplant slices on the sheet pan and bake for 20-25 minutes. Spray them with cooking spray, and flip over. Cook for another 20 minutes until brown and crispy.
6. Take the pan out of the oven and turn the broiler to high. Top each eggplant slice with a tablespoon of sauce, pecorino and then mozzarella. Place under the broiler for 2 minutes until the cheese is melted and lightly browned.
7. Remove from oven, plate and serve with extra sauce on the side.

NOTE: I’ve always loved eggplant parmesan but lets face it, between the frying (eggplant soaks up oil like a sponge) and all the cheese, this is not typically a waist friendly dish. Not only that, put after all the effort put into making a nice crispy eggplant slice, that crunch get’s lost in the cheese, sauce and baking process. I didn’t want to give up on the dish and this is my healthier choice for preparing the dish.

So many of my friends actually like it better since that crust is maintained and there is a lot less guilt when eating it. Use my Basic Marinara Sauce when making this dish.

I always peel my eggplant, but that is a personal preference. If you like it on, leave it. This recipe is easily doubled or tripled based on the number of people you are feeding. Enjoy.

Rotisserie Chicken Artwork

ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals

13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.


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