Eggplant Parmigiana on a Toasted Baguette

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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!

Eggplant Parmigiana on a Toasted Baguette

Servings 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

Instructions

  • 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!

Join the Conversation

  1. 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!

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

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

  4. 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

  5. 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!

  6. 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.

  7. 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!

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

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

  10. 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!

  11. 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!

  12. 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!)

  13. 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!

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

  15. 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…. :)

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

  17. 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! :)

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

  19. 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. :)

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

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

  22. I’m loving how this looks! Very rustic.

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

  24. 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

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

  26. 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

  27. 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.

  28. 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!

  29. 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?

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

  31. 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. ;)

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

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

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

  35. 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 :-)

  36. 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.

  37. 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

  38. 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!

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

  40. Anonymous says:

    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

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

    love your blog!

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

  43. What sides would you recommend for this dish?

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

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