Open Face Eggplant Parmesan

5 from 1 vote

Open Face Eggplant Parmesan

This is a more simple version of the classic eggplant parmesan that can even be made dairy-free. It delivers big on flavor but is so easy to make!

Course Side Dish

Cuisine Italian

Keyword egg-free, eggplant, italian, nut-free, pork, side

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 197kcal

Author Jenny Ross

Ingredients

1 small eggplant halved
3/4 cup Rao’s red sauce
1/2 cup pork panko
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/3 cup Mozzarella shredded, or Daiya brand mozzarella for dairy-free
3 tablespoons Parmesan grated, or 2 tablespoons nutritional yeast for dairy-free

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Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with foil or baking parchment and set aside.
Cut the eggplant in half lengthwise and then score with a knife to produce a diamond shaped pattern. Rub oil all over the cut sides of the eggplant and sprinkle with salt. Place cut side up on the prepared baking sheet.
Bake for 30 minutes, or until tender. Remove from oven and turn up oven to 450ºF.
Spread half the red sauce on top of each eggplant half. Then sprinkle mozzarella followed by parmesan over top. Mix pork panko with garlic powder and Italian seasoning then sprinkle evenly over top of the halves. Bake for 5 minutes, or until the cheese is melted and the topping is golden brown.

Notes

Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only.

Nutrition