Eggless Eggplant Parmesan

by Cindy Yanasha Angulo in , , , ,

GREAT for my Meatless Mondays! 

Eggplant Parmesan is vegetarian, but most recipes require you to use egg to coat the eggplant before adding bread crumbs.  I don't eat meat or eggs on Mondays so I thought up this recipe.  Enjoy!


Time: 1.5 hours


  • 1 large eggplant
  • 1 cup grated Parmesan cheese
  • 1 log herbed goat cheese
  • About 3 tablespoons salt
  • 1 bottle marinara sauce
  • 3 cloves garlic
  • 1/4 cup olive oil or as needed to coat the pan
  • 1 cup bread crumbs (you can use flavored or unflavored - I used Italian flavored).  You can also sub regular bread crumbs with Panko
  • 1 tablespoon crushed red peppers
  • Black pepper to taste


  1. Cut the eggplant into 1/4 inch rounds - salt both sides and let them sit for 5 mins (so the salt absorbs some of the moisture, and doesn't make your eggplant brown or soggy)
  2. Next, coat the bottom of a non-stick skillet with olive oil, amount will vary based on how big your pan is.  Get the oil to medium heat.
  3. Fry each eggplant round in the olive oil for about 1-2 mins on each side.   You want the cooking to start, but not completely cooked through. 
  4. While the eggplant is still hot, lay them out on a plate or napkin and drop about 1 teaspoon or 1/2 teaspoon of goat cheese on top so it can melt - then spread evenly. 
  5. After the goat cheese is spread on one side, immediately coat with breadcrumbs. 
  6. Turn each round over and spread the other side with goat cheese, coat it with breadcrumbs as well.
  7. Preheat oven to 350.
  8. Place the coated eggplant rounds back into the skillet and fry them until they are golden brown on both sides.   You may need to add more olive oil to the pan before this step. 
  9. Lay eggplant rounds side by side into your baking pan.
  10. Take your 3 cloves of garlic, chop them up and add them to a sauce pan or pot with a little olive oil.
  11. After the garlic is golden brown, add marinara sauce, black pepper and crushed red pepper.
  12. Let this mixture simmer for about 10 mins then pour over your eggplant.
  13. Sprinkle your grated Parmesan cheese on top of this.  Bake on 350 for about 15 - 20 mins or until cheese is melted.  
  14. Serve hot & enjoy :)

Photo credits to Anand Bahadur, JR:

Another serving suggestion:  If you don't have marinara sauce on hand, you can also serve the eggplant fried in goat cheese & breadcrumbs as an appetizer or snack!  Just add some additional seasoning in the breadcrumb mixture (i.e. some dried oregano or basil).