All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet-inspired, pasta dish.
All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet-inspired, pasta dish.
Healthier Baked Eggplant Parmesan
In an effort to start including more plant based meals, I found this Healthy Baked Eggplant Parmesan recipe and it quickly became one of my favorites.
The only trouble is you have to prepare the eggplant for about 30 minutes before cooking. Typically this isn’t an issue, but recently I was planning on having it for dinner and then time just got away from me. Before I knew it, it was already dinnertime and I forgot about the extra time needed for the eggplant.
Creating A Quick and Delicious Dinner
So I took all the same ingredients as the original recipe (eggplant, tomato, mozzarella, breadcrumbs, and basil) but created a quicker version.
The kids were having pasta, so I mixed in all the components of traditional eggplant parmesan and created a simple, delicious pasta dish.
Deconstructed Eggplant Parmesan
I use the term “deconstructed” very loosely and slightly in jest. Kind of like on Top Chef, where they put all the components of a dish on the same plate just in a different way.
First thing first, you’ll sauté the eggplant in rich olive oil and dried herbs. You have to be careful on how much olive oil you use when cooking the eggplant. Eggplant is like a sponge and will absorb a lot of the cooking oil. Adding a little at a time helps.
Once the eggplant is done, remove it from the pan. Then place the panko, olive oil and additional herbs in the same pan and lightly cook for about a minute. Just until the breadcrumbs are golden brown and lightly toasted. This is to mimic the golden breadcrumb topping that traditional eggplant parmesan is covered in.
Then simply toss it all together with some tomatoes, fresh mozzarella cheese, pasta, and garnish with fresh basil.
Same ingredients, just a simpler, quicker dish.
Grab the Pasta Eggplant Parmesan Recipe here
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Deconstructed Eggplant Parmesan
All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet inspired, pasta dish.
Course entree, pasta, vegetarian
Cuisine Italian, Mediterranean
Keyword dinner, eggplant, eggplant parmesan, family friendly dinner, mediterranean diet, pasta
Prep Time 5 minutes minutes
Cook Time 11 minutes minutes
Servings 6
Author Brynn McDowell, RD at The Domestic Dietitian
Ingredients
- 1 lb pasta I prefer Cavatappi for this dish but you can use whatever pasta shape you prefer
- 2 tbsp olive oil divided
- 1 medium eggplant, diced
- 2 tbsp dried basil divided
- 1 tbsp dried oregano divided
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup panko style breadcrumbs
- 4 oz fresh mozarella cheese diced or shredded (your preferece)
- 1 cup cherry tomatoes, halved
- 1 tsp red flakes
- 1/4 cup parmesan cheese, grated
- 2 tbsp fresh basil, chopped
Instructions
Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
Add 1 tablespoon of the olive oil to a large skillet over medium heat
Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
Remove from heat and add eggplant to bowl with pasta
Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
Remove pan from heat
In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
Garnish with fresh basil
A Mediterranean Diet Inspired Meal
This is a great example of a Mediterranean Diet inspired meal that is also family friendly.
Some of the principles of the diet it follows –
- plant based meal, meaning it’s vegetarian and doesn’t rely on meat as the main component
- packed full of veggies like eggplant and tomatoes
- flavored with extra virgin olive oil, dried and fresh herbs
- contains a small amount of dairy, which it to be used in moderation
I would serve this meal with a huge green salad full of leafy greens, sunflower seeds (extra protein and a source of omega 3 fatty acids), chopped bell peppers, and mushrooms all dressed with a drizzle of olive oil, squeeze of fresh lemon and pepper.
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Tags: eggplant, eggplant parmesan, meatless monday, pasta, vegetarian Last modified: September 26, 2023
About the Author / Brynn McDowell
Welcome! I have found that daily life is a balancing act all on it's own, add in trying to maintain a healthy (and happy!) home and you have yourself the possibility of pure chaos. I'm here to share experiences and tips on how to create a mediterranean inspired diet and lifestyle in a hectic home.
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11 Replies to “Deconstructed Eggplant Parmesan Recipe”
Amanda Marie Boyle says:
September 4, 2019 at 11:38 am
Looks fabulous. I’ve been experimenting with eggplant more lately and found I really like it, but my husband doesn’t. I bet I could get him to eat this (though I might swap some of the eggplant with zucchini).
Reply
Brynn McDowell says:
September 4, 2019 at 4:41 pm
This is the one way my husband likes eggplant as well but the addition of zucchini would be wonderful!
Reply
Sula says:
September 5, 2019 at 12:07 pm
This looks great! I have always been a little intimidated by eggplant but want to try it – this looks like the perfect recipe for that!
Reply
Jere Cassidy says:
September 7, 2019 at 2:35 pm
I like your deconstructed version. The whole dish looks fabulous.
Reply
Amy Chung says:
September 7, 2019 at 11:17 pm
Oh I love this recipe! Mind you we love anything with eggplant in it so always ooking for great ideas for weekday meals. So right about eggplant absorbing oil like a sponge. Seriously, where does it go?? LOL!
Reply
Brynn McDowell says:
September 9, 2019 at 4:19 pm
Thanks so much Amy!
Reply
September Seasonal Produce Guide and Recipe Ideas | The Domestic Dietitian says:
September 8, 2020 at 9:15 pm
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