Eggplant Parmigiana on a Toasted Baguette

Eggplant Parmigiana Recipe

Last week, my local market had eggplants for $1 so I picked up a few. Idealess but determined to make something simple and delicious out of the lovely purple veggies, I scoured my favorite sources for recipes. And then, a light bulb! Saucy, gooey, hearty eggplant parmigiana was calling my name, and I put it on the menu for Sunday night.

Eggplant Parmesan

Now, it’s not easy to convince my husband to try a meatless meal, but we both practically licked our plates clean with this one. I couldn’t help but feel like the parmigiana needed a little crunch, though, so I toasted a split baguette, topped it with a little olive oil and garlic, and scooped the saucy vegetables on top. The result: Incredible taste and texture! Like a big piece of bruschetta for dinner, with a warm and flavorful topping of eggplant, mozzarella, tomato sauce and fresh basil.

To help you slice the baguette correctly without losing a finger or your patience, here’s a little visual:

How to Cut a Baguette

Not too hard, right? Just take your whole baguette, cut it in half, stand the halves up on their ends and carefully slice them down the middle. I’m already dreaming of the French bread pizzas I want to make with the leftovers…

Eggplant Parmesan Recipe

If you like this recipe but still want to sink your teeth into a meatier option, layer in some sautéed ground beef or turkey when you assemble the parmigiana. That should make you and your meat-lovin’ man plenty happy!

You could also cut the baguette into individual slices, for appetizers, and top each with a scoop of the eggplant. Sprinkle them each with a little basil and Parmesan… adorable and delish!

Eggplant Parmigiana

For a special weekend meal to celebrate our last few days in California, this delicious and comforting eggplant parmigiana couldn’t have been a better option. I know you will love it, too, and find it a hearty yet light and delicious meal for the summer months ahead!

PrintPrint Recipe

Eggplant Parmigiana on a Toasted Baguette

Yield: Makes 4 servings

Ingredients:

1/4 cup extra-virgin olive oil, plus more for baking sheet and bread

2 large eggplant, about 2 pounds

Salt and pepper

2 cups tomato sauce, homemade or store bought

1 bunch (10-15) fresh basil leaves, chiffonade

1/2 pound fresh mozzarella, sliced 1/8-inch thick

1/3 cup freshly grated Parmigiano-Reggiano

1/4 cup fresh bread crumbs, lightly toasted under broiler

1 French baguette

1/2 tsp. garlic powder

Directions:

Preheat the oven to 450 degrees F. Cover a baking sheet with aluminum foil and drizzle the sheet with a little olive oil.

Slice each eggplant into rounds 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven and set aside.

Lower oven temperature to 400 degrees F. Coat a 9 x 13-inch pan with ¼ cup of tomato sauce. Top with one layer of eggplant slices. Over each slice, spread tomato sauce and a sprinkle of basil, one slice of mozzarella and a sprinkle of grated Parmigiano. Repeat the layering again until all the ingredients are used.

Set aside. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 25 minutes.

Towards the end of the cooking time, cut the baguette in half once, then split in halves in half vertically (see post pictures for a guide). Top with a drizzle of olive oil and a sprinkle of garlic powder, and toast under a broiler for about 4 minutes, or until golden brown. Top with cooked eggplant parmigiana and serve immediately.

Enjoy!

To make diabetic friendly, serve without the baguette.

      

46 Responses to “Eggplant Parmigiana on a Toasted Baguette”

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    Nami @ Just One Cookbook — May 24, 2011 @ 8:41 am

    Georgia, your parmigiana looks so delicious and pretty in the pictures! And you put on top of baguette. Oh my… Looks so yummy! As usual, it’s a wonderful post!

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    Lindsay @ The Lean Green Bean — May 24, 2011 @ 11:02 am

    love this idea!!!! and your pics are beautiful :)

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    StephenC — May 24, 2011 @ 11:44 am

    Nice work!

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    Sandra — May 24, 2011 @ 1:04 pm

    A big piece of bruschetta for dinner says it all. Best wishes on the move.

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    Jenn — May 24, 2011 @ 1:09 pm

    Oh, Georgia, that looks so good!!! My mom is going to love this recipe!! She just adores eggplant parmigiana! She walked 6 miles once, just to have some leftovers!! lol

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    Nicole@HeatOvenTo350 — May 24, 2011 @ 1:31 pm

    That looks just beautiful, Georgia. I love the idea of putting it on a slice of crusty bread. Hope all goes well with your move!

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    jennaseverythingblog — May 24, 2011 @ 2:41 pm

    Oh man, Georgia . . . this looks so incredible. I don’t think my soul can be at peace until I make it. Wow!! Your pictures are amazing as always.

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    Roxan — May 24, 2011 @ 2:51 pm

    Mmm Eggplant parmigiana – I Love this dish! My husband doesn’t like eggplant that much though, but honestly yours looks amazing… I really really do think that he would enjoy it!

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    Sara — May 24, 2011 @ 2:54 pm

    This looks SO good! Yum. Such great flavors, and I love putting the eggplant parmigiana on a baguette like that.

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    brandi — May 24, 2011 @ 3:05 pm

    This looks so, so good! I think my husband would like this, too, even without meat :)

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    Karly — May 24, 2011 @ 3:23 pm

    Oh, I need this immediately.

    Except…I’ve never tried eggplant. It scares me. It’s so big and purple. I’m giving it a shot this week, though. I must try this recipe. Fingers crossed!

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    Rachel @ The Avid Appetite — May 24, 2011 @ 4:02 pm

    I love this type of meal. I too love eggplant but feel it can get a little mushy. I absolutely love this idea! It is one meatless meal that my husband and I totally enjoy as well :) Can’t wait to try it on toast!

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    Lindsay@Pinchofyum — May 24, 2011 @ 5:26 pm

    Let’s try this again. Can I leave a comment? Cause I can’t stop thinking about this awesome re-vamp of eggplant parmigiana.

    (Yay, it worked!)

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    Baking Serendipity — May 24, 2011 @ 5:57 pm

    I love this! I just bought an eggplant ($1 as well…high five!) and was planning on making a parmesan to serve with noodles…your bread makeover sounds so much better though! And, I’ve made french bread pizzas with alfredo sauce and topped with veggies…if you’re hubby is up for another vegetarian meal, it’s seriously good!

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    thefooddoctor — May 24, 2011 @ 6:15 pm

    Oh I’m in love!..
    it is a brilliant idea to put this on top of bread…I can imagine the taste

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    Rachel @ Rachel's Recipe Reviews — May 24, 2011 @ 7:43 pm

    Yum! This looks awesome.

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    Rivki Locker (Ordinary Blogger) — May 24, 2011 @ 7:57 pm

    These look amazing. It’s very sad to me that my dear hubby does not like eggplant. I know, weird. But maybe I’ll make some and convince him it’s meat or something…. :)

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    warmvanillasugar — May 24, 2011 @ 8:09 pm

    This sounds amazing! Eggplant parm is one of my favorite dishes!

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    Gourmantine — May 24, 2011 @ 8:12 pm

    Lovely post Georgia, eggplants are so hearty and even “meaty” that they can surely substitute meat once in a while. I could have this melanzane parmigiana every day! :)

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    Shanon — May 25, 2011 @ 12:11 am

    I absolutely cannot wait to make this. I’m literally drooling right now!

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    Rachel {eaternal bliss} — May 25, 2011 @ 1:32 am

    Georgia, I love eggplant and this eggplant parm looks divine! My husband is on a low-carb diet but gets to indulge one day of the week. I think he’ll be happy to indulge in this on Sunday. :)

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    Chung-Ah @ Damn Delicious — May 25, 2011 @ 1:49 am

    I don’t like eggplant but I would still eat these!!! :)

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    Betty @ scrambled henfruit — May 25, 2011 @ 2:59 am

    I love eggplant parmigiana- I bet it’s even better on a crunchy baguette! :)

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    Melissa@IWasBorntoCook — May 25, 2011 @ 3:26 am

    I’m loving how this looks! Very rustic.

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    Angie's Recipes — May 25, 2011 @ 3:49 am

    This looks lipsmacking! I love the idea of serving eggplant parmigiana on a crusty Baguette!

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    thecompletecookbook — May 25, 2011 @ 4:33 am

    Your eggplant parmigiana sounds like the perfect meal for Meatless Monday – my hubby too is a big meat eater but I am sure I got sway him in the direction of this wonderful meal.
    :-) Mandy

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    ''Cucina di Barbara'' — May 25, 2011 @ 9:13 am

    Dear Georgia,
    the eggplant parmigiana is one of my favorite dishes!
    I love it!
    Have a nice day!
    Barbaraxx

  28. #
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    Luiz Claudio — May 25, 2011 @ 11:19 am

    Wow! It’s a nice recipe!…I liked your blog, too. So, I’m a new follower now. I have a blog too. If you want, visit me at adress: http://kibe-cozinhandocomamigos.blogspot.com/

    Kisses from Brazil!

    Luiz

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    Sylvie @ Gourmande in the Kitchen — May 25, 2011 @ 11:39 am

    I haven’t made eggplant in such a long time and this has just given me a major craving! I love this as a topping for bread.

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    Sweet And Crumby — May 25, 2011 @ 11:42 am

    Georgia, I think you have the luckiest husband in the world and I hope he knows it. You cook like THAT after having just moved? You’re killing me. This looks so rich and flavor and so many nice textures!

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    Josie — May 25, 2011 @ 12:59 pm

    mmmm this looks so comforting and delicious. My husband is finally coming around to eggplant, so I can’t wait to make this one for him. Add it to bread and top with cheese- solves most problems, right?

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    The Café Sucré Farine — May 25, 2011 @ 2:04 pm

    Oh my goodness is what I said (out loud) when I saw this picture! Fabulous, i will be trying it out this summer!

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    Cheri — May 25, 2011 @ 6:29 pm

    I never know what to make with eggplants and I would never have thought of this but it looks sooo delicious. Can’t wait to try it on my meat loving husband. ;)

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    Linda — May 25, 2011 @ 8:01 pm

    If I could just take one big bite! I love eggplant parm and topped on that bagette it looks heavenly!

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    yummychunklet — May 25, 2011 @ 8:47 pm

    This looks so delicious! I love the color of the sauce as well!

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    Nourhan @ Miss Anthropist's Kitchen — May 25, 2011 @ 10:56 pm

    This looks exquisite! I usually only eat eggplant one way–but your way looks fabulous! Beautiful pictures…thanks for sharing! :D

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    eatgood4life.blogspot.com — May 26, 2011 @ 12:46 am

    I love this. This is one of my husbands favorites dishes that I have actually not made in forever. Time to buy some eggplants. Thanks for the reminder :-)

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    Monet — May 26, 2011 @ 3:38 am

    My husband ADORES eggplant parmigiana. I can’t wait to make this for him. Thank you for sharing with me tonight. You injected my day with creativity and beauty. I hope you have a wonderful day tomorrow, my dear friend! Hugs and love from Austin.

  39. #
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    Ma What's 4 dinner — May 26, 2011 @ 8:03 pm

    oh how I love the eggplant parm! What a wonderful recipe, I can’t wait to try yours!

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

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    Audra — May 28, 2011 @ 4:54 am

    I love this Georgia! Eggplant parm is one of my favorite dishes and turning it into a sandwich if sorts makes it even better. Once again your pictures are stunning as well! Thanks for sharing!

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    Magic of Spice — May 31, 2011 @ 9:42 pm

    This looks so inviting…my idea of a perfect comfort food :)

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    Anonymous — June 8, 2011 @ 3:19 pm

    As a eggplant lover, this sandwich was heavenly for me. I have never tasted anything as mouth-watering as this. Hear is another spin on an eggplant sandwich..yum!
    http://www.fourgreensteps.com/community/recipes/sandwiches/grilled-eggplant-and-tomato-sandwiches-with-romano-black-pepper-mayonnaise

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    Tina Tse — June 28, 2011 @ 3:16 pm

    Yum, I really want to make this (and I am not a fan of Eggplant!!)

    love your blog!

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    Tina Tse — June 30, 2011 @ 11:45 pm

    OMG, seriously you got me eating eggplant , which usually I never touch. But this dish was seriously good we couldn’t stop eating it!

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    Sarina — July 27, 2013 @ 3:53 pm

    What sides would you recommend for this dish?

    • Georgia — July 27th, 2013 @ 4:39 pm

      A crusty artisan bread/baguette and salad would be perfect!

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