This Trader Joe’s Eggplant Parmesan is a lighter and cheesy recipe, which is made with roasted eggplant and mozzarella cheese. It’s a healthy twist on the classic, ready in about 1 hour and 15 minutes.
Jump to RecipeTrader Joe’s Eggplant Parmesan Ingredients
- 3 pounds eggplants (about 3 smallish or 2 medium)
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, pressed or minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes, preferably the fire-roasted variety
- ¼ cup roughly chopped fresh basil, plus additional basil for garnish
- 1 teaspoon balsamic vinegar
- Pinch of red pepper flakes
- 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
How To Make Trader Joe’s Eggplant Parmesan
- Roast the eggplant: Preheat the oven to 425°F. Slice the eggplants vertically into long slabs, about ¼- to ½-inch thick. Brush both sides of the eggplant slabs lightly with about ¼ cup of olive oil and arrange them in a single layer on two parchment-lined baking sheets. Sprinkle with salt and pepper and roast for 22 to 27 minutes, flipping the pans halfway through, until the eggplant is golden and tender.
- Make the tomato sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a medium saucepan. Add the onion and a pinch of salt and cook for 4 to 7 minutes, until tender. Add the garlic and tomato paste and cook for 1 more minute. Stir in the crushed tomatoes, bring to a simmer, and cook for about 15 minutes until the sauce has thickened. Remove from the heat and stir in the basil, vinegar, and red pepper flakes.
- Assemble the first layer: Spread about ¾ cup of the sauce in the bottom of a 9-inch square baking dish. Arrange one-third of the roasted eggplant slices over the sauce, then top with another ¾ cup of sauce and ¼ cup of mozzarella cheese.
- Continue layering: Arrange half of the remaining eggplant slices on top, followed by another ¾ cup of sauce and another ¼ cup of mozzarella cheese.
- Finish and bake: Layer the remaining eggplant slices on top. Cover with the remaining sauce, the rest of the mozzarella, and all of the Parmesan cheese. Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbling and the top is golden. Let it cool for at least 15 minutes before serving.
Recipe Tips
- How to make this recipe even faster? For a great shortcut, you can use about 3 cups of your favorite store-bought marinara sauce instead of making the sauce from scratch.
- Can I prepare this ahead of time? Yes, this is a perfect make-ahead meal. You can assemble the entire dish, cover it, and store it in the refrigerator for up to two days before baking. You may need to add 5-10 extra minutes to the baking time.
- How to get evenly cooked eggplant? The key is to slice the eggplant into slabs of a uniform thickness. This ensures all the pieces roast at the same rate and become perfectly tender.
- Is this recipe vegetarian? Yes, but be aware that traditional Parmesan cheese is made with animal rennet. For a truly vegetarian dish, look for a Parmesan that is labeled as vegetarian.
What To Serve With Eggplant Parmesan
This hearty vegetarian main is a complete meal, but it’s traditionally served with:
- A side of spaghetti or your favorite pasta
- Warm, crusty garlic bread
- A simple green salad with a light Italian vinaigrette
- Roasted broccoli or asparagus
How To Store Eggplant Parmesan
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days. The flavors often meld and are even better the next day. Reheat in the oven or microwave.
Eggplant Parmesan Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 28g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Roasting the eggplant is a much lighter and healthier method than the traditional breaded and fried version. It results in a less greasy dish where the flavor of the eggplant really shines through.
With modern eggplant varieties, it’s not usually necessary to salt them to draw out bitterness. Roasting them at a high temperature also helps to concentrate their flavor and remove excess moisture.
Yes. While mozzarella and Parmesan are classic, you could substitute the mozzarella with sliced provolone for a slightly sharper flavor.
Trader Joe’s Eggplant Parmesan Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings25
minutes50
minutes350
kcalA lighter, healthier, and gluten-free version of the Italian-American classic, featuring layers of tender roasted eggplant, a rich tomato-basil sauce, and melted cheese.
Ingredients
3 lbs eggplants
¼ cup + 2 tbsp extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
¼ cup tomato paste
28 oz crushed fire-roasted tomatoes
¼ cup fresh basil
1 tsp balsamic vinegar
Pinch of red pepper flakes
1 ½ cups shredded part-skim mozzarella
1 cup grated Parmesan cheese
Salt and pepper
Directions
- Preheat oven to 425°F. Slice eggplants into long, ¼- to ½-inch thick slabs.
- Brush with oil, season, and roast for 22-27 minutes until golden and tender.
- Make the sauce: Sauté onion, then add garlic and tomato paste. Stir in crushed tomatoes and seasonings and simmer for 15 minutes.
- In a 9-inch square dish, layer ⅓ of the eggplant, sauce, and mozzarella. Repeat the layers.
- Finish with the last of the eggplant, sauce, remaining mozzarella, and all of the Parmesan.
- Bake for 20-25 minutes until golden and bubbly.
- Let it rest for at least 15 minutes before slicing and serving.
Notes
- Roasting the eggplant instead of frying makes for a lighter dish without any breading.
- This is a great make-ahead meal; you can assemble it up to two days before baking.
- For a true vegetarian version, ensure your Parmesan cheese is made without animal rennet.
- Letting the finished dish rest is crucial for it to set, making it much easier to slice and serve.
