This breaded baked eggplant with marinara, Greek yogurt/sour cream, fresh basil and Parmesan (or whatever veggies and cheese you have on hand) makes a great weeknight meal. It requires minimal effort; just slice up one large eggplant into ~3/4″ slices, dip the slices in egg then bread crumbs, bake for 10 minutes, flip and bake for another 10 minutes, add the toppings and bake for 10 minutes more. Dinner served!
This is a great meal when you want something a little bit fresh that involves vegetables, yet don’t want to expend much energy on chopping/dish washing/etc. It requires some work as compared to a quick quesadilla (my go-to lazy, very not healthy dinner), but you’ll feel much better for eating something real and you can take care of your just-got-home chores while it bakes. Depending on how many people you’re feeding it also takes care of the what to bring for lunch tomorrow dilemma!
The recipe is inspired by Pinch of Yum’s eggplant “pizza”. My version involves plain Greek yogurt or sour cream, your favorite store-bought marinara (or homemade if you’re a rock star), fresh basil and Parmesan cheese. But feel free to dice up some mushrooms, spinach, parsley, or whatever you have on hand and throw them on there. Use what you’ve got! The only required toppings are the marinara sauce and some form of cheese.
- 1 large eggplant, sliced into ¾" rounds
- 3 eggs, whisked
- salt, pepper and a dash of garlic powder
- Italian seasoned bread crumbs (roughly 1 cup)
- plain Greek yogurt (roughly ½ cup)
- fresh basil, chopped (roughly ½ cup)
- Parmesan cheese, grated (roughly ½ cup)
- Preheat oven to 350 degrees. Whisk the eggs in a wide bowl, then add in a generous dash of garlic powder and pepper and a pinch of salt. Whisk to incorporate. Dip each slice of eggplant into the whisked eggs, coating both sides, then dip both sides into bread crumbs, making sure to coat the outer edges of the slices as well. Place each slice onto a non-stick baking pan and drizzle with olive oil (optional).
- Bake for 10 minutes, then flip the eggplant slices and bake for 10 minutes more. Leaving the oven on, add a dollop of plain Greek yogurt to each slice and spread it evenly over the slice with a spatula. Next add a dollop of marinara sauce and spread that evenly over the slice. Sprinkle each slice with the fresh basil, then top with a generous amount of Parmesan cheese. Put the tray back in the oven and bake for 10 more minutes.
- Allow the eggplant to cool for a few minutes then enjoy! Pairs well with a simple olive oil and balsamic vinegar salad.