Eggplant Parmesan


OH MY gosh this Eggplant Parmesan was so good!!!!

First we cut 2 large eggplants into half-inch slices and sprinkled them with kosher salt over the sink for an hour to remove the bitter flavor. Rinse upon completion. You’ll want to salt them for at least 30 minutes. (See this post for salting method.)Then we grilled the eggplant slices for char on our gas grill.

Then we prepared a homemade tomato sauce on the stove top:

  • 28 oz can of crushed tomatoes
  • 1 can tomato paste
  • 2 tbsp capers
  • 2 tbsp chopped kalamata olives
  • 1 tsp dried oregano
  • A generous sprinkle of red pepper flakes
  • Splash of balsamic vinegar
  • Splash of Sherry (optional)

Once the eggplants were grilled and the sauce was hot, we spread them out on a baking sheet and topped them with the sauce, followed by an 8 oz package of reduced-fat mozzarella and about 6 tablespoons of freshly grated Parmesan cheese. It all went into a 400* oven for about 10 minutes – until the cheese was brown.

Pre-oven –




We served them over some steamed kale that was doused in aged balsamic vinegar. You might wonder why we have kale so much. Well, the spinach at Harris Teeter, which is what I had planned to serve, was from California, soggy and $2.99 each. The kale was North Carolina grown and $.99 per pound. Kale it was! Actually, I think the kale went nicely because it’s a little tougher than spinach and held up under the eggplant.

Seconds! We each had a tiny piece left for seconds that wouldn’t fit the first round.


Believe it or not, this whole dinner – 4 slices of cheesy eggplant with cheese, sauce and kale – was only 400 calories. And about 15 grams fiber and 28 grams protein. This WILL be a repeat dinner!

{ 14 comments… read them below or add one }

1 Emily June 30, 2008 at 7:08 pm

Hey Kath,
I made this tonight for my fiance – kale and all! It was ammmmmmmmazing! I will definitely be making it again. The sauce had such great flavor. Heavenly. Best news of all is I made enough for leftovers! And it was my first experience with kale. I liked it, but I think I would’ve prefered spinach. Anyway, thanks so much for posting this delicious recipe!


2 Kath June 30, 2008 at 7:33 pm

Emily ,
Awesome!! Thanks for the feedback.



3 Heather August 12, 2008 at 8:13 pm

All I can say is, “WOW!” What a filling, yummy dinner. And it made great leftovers.

H =)


4 momonthego August 15, 2008 at 10:00 am

That looks great! Our eggplant and almost ripe. They need to get just a little bit bigger. I can’t wait to try it. Thanks!!


5 shawna September 12, 2008 at 9:27 pm

YUM! This was delicious, Kath!


6 Shon May 25, 2009 at 5:45 pm

We made this for dinner tonight (a joint effort with DH and myself). We had never had eggplant before and this was FABULOUS!

Thank you so much for all of the time and effort that you put into this site, especially the pictures and videos! That makes cooking so much easier, especially when trying a new dish!

:) Shon


7 deisegirl September 12, 2009 at 1:19 pm

Hi Kath! Been lurking on your blog for a while. Also been meaning to make this recipe for a while and I did tonight…it turned out a treat, so thank you for sharing! 😀


8 Sarah September 29, 2009 at 1:42 pm

Hi Kath!
That looks great, but I was wonding if you had any advice about freezing eggplant. I have an overabundace. Do you know a good technique? I was thinking of slicing it, and then freezing it. Do you think I should salt it first? I would love to know what you think! Thanks!!


9 Linda July 28, 2010 at 11:03 am

I recently saw a video by Kevin Gianni Renegade Health where he and Ann Marie made some raw Baba Ganoush from eggplant. They froze it and then thawed and made the raw Baba Ganoush…they seemed thrilled with it. I haven’t tried it. Here’s the video I saw:


10 Kath September 29, 2009 at 1:59 pm


I have never frozen eggplant before, so I don’t have any advice. i would be tempted to cut it into cubes and freeze on a cookie sheet and then put in zip top back.



11 Jen(eatmovelove) October 10, 2009 at 9:52 pm

Oh my God – can’t wait to try this! Question – what is one serving of eggplant? I just have a tiny one I picked up. Would a medium one cut in half equal two servings? Also, did you find the meal filling for dinner? Would it work with sauteed veggies on the side as well? Thanks – love your blog – you’ve inspired me to start my own – no idea where I’ll go with it, but I’m excited to see what happens.


12 Kath October 11, 2009 at 10:33 am


I’m not really sure of the servings because they vary in size so much, but I used 2 large ones for this recipe that I think served 4.



13 Angie September 14, 2010 at 8:12 am

I made this last night, and it was delicious!
The only modification I made, was “grilling” the eggplant inside on my 2-burner grill pan. (We only have a charcoal grill, and it’s a pain).
My partner, a big meat-eater, even thought it was tasty and told me “it’s a keeper”. That’s high praise for a vegetarian dish, coming from him!
Thanks Kath!



14 ri'chele December 15, 2010 at 12:31 pm

Two and one half years, and this is on for tonight! As our grill is “under the weather”, quite literally, I will be roasting the eggplant. Thank you for archiving your recipes!


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