Garden Eggplant Parmesan (No Frying Required)

Garden Eggplant Parmesan with Homemade Tomato Sauce & Fresh Mozzarella

If you've always thought Eggplant Parmesan had to be breaded and fried, think again! This lighter version lets the eggplant shine by scoring, searing, and baking it until perfectly tender. Topped with homemade garden tomato sauce, fresh mozzarella, Parmesan, homemade breadcrumbs, and fresh basil, it's a beautiful garden-to-table meal that's packed with fresh flavor.

Ingredients

For the Eggplant

2 medium eggplants

2 tablespoons olive oil

Salt and freshly ground black pepper

For the Topping

2–3 cups homemade tomato sauce

8 ounces fresh mozzarella, sliced

½ cup freshly grated Parmesan cheese

1 cup homemade breadcrumbs

2 tablespoons olive oil or melted butter

¼ cup grated Parmesan (for the breadcrumbs)

¼ teaspoon garlic powder (optional)

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F.

Slice each eggplant in half lengthwise. Using a sharp knife, lightly score the cut side in a crisscross pattern, being careful not to cut through the skin.

Season the eggplant with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Place the eggplant cut-side down and sear for about 5–7 minutes until beautifully golden.

Transfer the eggplant to a baking sheet, cut-side up, and bake for approximately 35–40 minutes, or until the flesh is tender.

While the eggplant bakes, prepare the homemade breadcrumbs by tossing them with olive oil (or melted butter), grated Parmesan, and garlic powder if using.

Remove the eggplant from the oven and spoon generous amounts of homemade tomato sauce over each half.

Layer with slices of fresh mozzarella and sprinkle with grated Parmesan.

Return to the oven for 10–15 minutes until the cheese is melted and bubbly.

Sprinkle the toasted homemade breadcrumbs over the top and garnish with fresh basil just before serving.

Kimberly's Garden Tip

Homemade breadcrumbs are a wonderful way to use day-old bread instead of letting it go to waste. Toasting them with a little olive oil and Parmesan adds incredible texture and flavor to this dish.

Serving Suggestions

Serve alongside a crisp garden salad, roasted vegetables, or warm crusty bread for a complete garden-to-table dinner.