If you’re a fan of eggplant parm but dread the breading and frying part, you will love this version of Eggplant Parm that does’t require any of those steps! However, with a crispy panko bread crumb topping thats spread all over the top of a hot and cheesy baked eggpant- you still get that crunch factor and it is a totally satisfying comforting meal!
Now this is not a traditional eggplant parm by any means but it is simple enough that you could attempt it on a weeknight or even on the weekend when you have more time to savor every bite. Aside from grating a few garlic cloves, slicing the eggplant and throwing some roughly chopped herby goodness into a food processor- this doesn’t require a ton of prep!
If you want to split up any part of this recipe into prep, I’d make the ricotta mixture upto 2 days ahead, and pre mix the eggplant seasoning (dry ingredients) and set it aside in a little baggy or container so make things a little easier during the cooking process. In fact, if you dont want to pre measure the seasoning, just shake it on to the eggplant right from the bottle and use your best judgement!
You can also choose to spray your eggplant with avocado oil or olive oil if you dont have a brush or want to make things easier!
This eggplant parm is semi homemade thanks to my favorite jarred arrabbiata (spicy marinara basically) sauce made by Rao’s and it can be found in most grocery stores or on amazon. It is the only sauce I have ever used that requires NO extra tweaking and it has no preservatives- all fresh ingredients! If you don’t love it, use any marinara sauce that you like or feel free to make one from scratch! Also, don’t hate me for not shredding my own block of cheese for this recipe, but I’m in a busy season of life and need all the shortcuts I can get. 6 cheese Italian blend by Sargento has a combination of parmesan, asiago, fontina, and mozzarella and it is SO DREAMY!! If you can’t find this you could simply use plain shredded mozarella, shred your own or mix up whatever cheese you like.
The ricotta here is also jazzed up with scallions, serrano peppers and lots of fresh basil and it just adds that extra layer of flavor in this dish ! If you’re short on time a little hack is to just simple combine some store bought pesto (The one from Costco is great!) with ricotta and call it a day 🙂
As always, if you share on social media please tag @thechutneylife because I seriously enjoy drooling over all of your pics and love to see what you’re making from my blog!! You can also leave comments on this post with any questions and I will reply! Lots of Love & Happy Eating !