Meatless Eggplant Parmesan


  • 2 medium eggplants
  • 2 cups whole wheat bread crumbs
  • 1 cup soy or rice milk
  • 1 large baking sheet
  • 9 x 9 inch baking pan
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh Italian flat leaf parsley, chopped
  • 1 clove garlic, minced
  • sea salt and freshly ground black pepper to taste
  • 1 ½ cups low fat mozzarella cheese, shredded


Preheat oven on broil setting. Slice the eggplant into thin slices approximately 1/4 inch thick or thinner. Pour the whole wheat bread crumbs into a bowl and mix with the freshly chopped herbs, sea salt and pepper. Place this mixture into a flat dish. Pour milk into a bowl. Dip each slice of eggplant into the milk. Place each slice of eggplant that has been dipped into the milk in the breadcrumb mixture and coat both sides. Place the breaded eggplant slices in a single layer onto the baking sheet. Broil, watching carefully to not burn the eggplant. Turn over with tongs if needed until tender, approximately 4-5 minutes. Remove baking sheet from the oven. Lower the oven to 350 F. Using the baking dish, pour enough tomato sauce in the bottom of the dish to cover it. This will not only moisten the bottom layer of eggplant but it will prevent it from sticking. Arrange a single layer of cooked eggplant slices, spread a layer of tomato sauce to cover the eggplant. Sprinkle a layer of shredded cheese. Continue this layering procedure until all the eggplant is used. Top with a layer of tomato sauce and shredded cheese. Bake at 350 for approx 20-25 minutes. Serve with whole wheat Italian bread and a mixed green salad. Makes 4 servings.

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