Deconstructed Eggplant Parmesan Recipe

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.