Eggplant is one of the most popular ingredients in my home. We love to make all kinds of dishes, but Brenda Gantt’s Eggplant Parmesan Recipe stands out as a favorite. If you’re not familiar with eggplant Parmesan, it’s a baked dish where slices of eggplant are layered with marinara sauce and cheese, creating a rich, savory flavor. Brenda’s version is lighter and healthier than the typical eggplant Parmesan, making it guilt-free but still delicious.
I love this recipe because it’s simple, uses fresh ingredients, and tastes so satisfying every time. If you enjoy eggplant or want to try something new, you should definitely give this dish a shot. Brenda’s touch makes it special and memorable!
Ingredients
- 1 large eggplant
- 4 egg whites (beaten)
- 2 cloves garlic (minced)
- 2 (15-ounce) cans of tomato sauce (salted)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese (optional)
- Olive oil or cooking spray
Recipe Substitutions
If you’re missing an ingredient or want to tweak the recipe, here are some simple
substitutions:
- Eggplant: You can use zucchini or yellow squash for a slightly different flavor but a similar texture.
- Parmesan cheese: Use Pecorino Romano or nutritional yeast if you’re dairy-free.
- Tomato sauce: Replace with marinara sauce or even a chunky tomato salsa for a different twist.
Kitchen Appliances Needed
- Oven (set to 400°F)
- Casserole dish
- Frying pan
- Sharp knife
- Cookie sheet
- Mixing bowl
- Spatula
- Measuring spoons
How To Make Brenda Gantt’s Eggplant Parmesan
Step 1 | Prepare the Marinara Sauce
Heat a small amount of olive oil in a frying pan over medium heat.
Add the minced garlic and sauté for about a minute, ensuring it doesn’t burn.
Pour in the canned tomato sauce, followed by the oregano, Italian seasoning, garlic powder, and black pepper.
Stir well and let it simmer on low heat for 10–15 minutes, allowing the flavors to meld together. If it gets too thick, add a splash of water.
Step 2 | Prepare the Eggplant
Preheat the oven to 400°F.
Slice the eggplant into half-moon pieces, about ½ inch thick.
In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined.
Pour the grated Parmesan cheese onto a shallow plate for coating.
Step 3 | Coat the Eggplant
Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, ensuring both sides are well coated.
Place the coated eggplant slices on a greased cookie sheet.
Lightly spray the tops of the eggplant slices with cooking spray to ensure a golden crust.
Bake in the preheated oven for 20 minutes, flipping them halfway through so both sides are evenly browned.
Step 4 | Assemble the Dish
After the eggplant slices are done, take them out and let them cool slightly.
Layer half of the eggplant slices in a casserole dish.
Pour half of your marinara sauce over the eggplant.
Sprinkle a small amount of mozzarella cheese on top (optional).
Repeat with another layer of eggplant, marinara sauce, and a final sprinkle of mozzarella.
Step 5 | Bake and Serve
Place the casserole dish back into the oven and bake for 10 minutes, just long enough for the cheese to melt and the dish to be heated through.
Recipe Notes
- Taste as you go: Always taste your marinara sauce before adding it to the eggplant. Depending on your preference, you might want to adjust the seasoning.
- Don’t overload on oil: Eggplants tend to absorb oil quickly, so be mindful when frying or baking them to keep it light.
- Make it crispy: If you want an extra crispy texture, bake the eggplant slices longer until golden brown.
Recipe Variations and Additions
Brenda’s recipe is fantastic, but you can always add your personal touch:
- Add veggies: Throw in some sautéed mushrooms, bell peppers, or zucchini between the layers for a heartier meal.
- Spice it up: If you love heat, sprinkle some red pepper flakes into the marinara sauce.
- Extra cheese: For a creamier texture, add ricotta cheese between the layers of eggplant and marinara sauce.
Serving Suggestions
This Eggplant Parmesan is a great dish on its own, but you can elevate it with some side options:
- Serve with pasta: Pair it with spaghetti or penne tossed in a little olive oil and garlic.
- Garlic bread: A slice of warm garlic bread on the side is perfect for soaking up the marinara sauce.
- Salad: A light Caesar salad or mixed greens will balance the richness of the dish.
- Roasted vegetables: Serve alongside roasted carrots, zucchini, or a medley of your favorite veggies for a wholesome meal.
How to Freeze & Store Leftovers
To store leftovers
Place any remaining Eggplant Parmesan in an airtight container. It will last for up to 4 days in the fridge.
To freeze
Allow the dish to cool completely, then transfer to a freezer-safe container. You can freeze it for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 20–25 minutes.
Brenda Gantt’s Eggplant Parmesan Recipe FAQs
1. Can I make this recipe vegan?
Yes! Replace the Parmesan cheese with vegan cheese, and use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of egg whites.
2. Can I fry the eggplant instead of baking?
Absolutely. Frying the eggplant will give it a richer flavor, but it will also add more calories. Simply coat the slices and fry them in olive oil until golden brown.
3. Can I use store-bought marinara sauce?
Yes, if you’re in a hurry, store-bought marinara works great. But if you have time, making it from scratch adds a homemade touch.
4. Should I peel the eggplant?
Peeling is optional. Some prefer leaving the skin on for extra texture, while others peel it for a smoother bite.
5. Can I use different types of cheese?
Yes! Mozzarella, ricotta, or even Gouda can work well in this dish.
6. How do I keep my eggplant from becoming soggy?
Slice the eggplant thinly and ensure it’s baked until crispy before layering it in the casserole.
7. Can I make this dish ahead of time?
Yes, you can assemble the dish and refrigerate it for up to a day before baking.
Brenda Gantt's Eggplant Parmesan Recipe
Brenda Gantt's Eggplant Parmesan Recipe is a deliciously crispy, cheesy dish baked to perfection with a homemade marinara sauce—perfect for any family dinner.
Ingredients
- 1 large eggplant
- 4 egg whites (beaten)
- 2 cloves garlic (minced)
- 2 (15-ounce) cans of tomato sauce (salted)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese (optional)
- Olive oil or cooking spray
Instructions
1. Prepare the Marinara Sauce:
Heat a small amount of olive oil in a frying pan over medium heat.
Add the minced garlic and sauté for about a minute, ensuring it doesn’t burn.
Pour in the canned tomato sauce, followed by the oregano, Italian seasoning, garlic powder, and black pepper.
Stir well and let it simmer on low heat for 10–15 minutes, allowing the flavors to meld together. If it gets too thick, add a splash of water.
2. Prepare the Eggplant:
Preheat the oven to 400°F.
Slice the eggplant into half-moon pieces, about ½ inch thick.
In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined.
Pour the grated Parmesan cheese onto a shallow plate for coating.
3. Coat the Eggplant:
Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, ensuring both sides are well coated.
Place the coated eggplant slices on a greased cookie sheet.
Lightly spray the tops of the eggplant slices with cooking spray to ensure a golden crust.
Bake in the preheated oven for 20 minutes, flipping them halfway through so both sides are evenly browned.
4. Assemble the Dish:
After the eggplant slices are done, take them out and let them cool slightly.
Layer half of the eggplant slices in a casserole dish.
Pour half of your marinara sauce over the eggplant.
Sprinkle a small amount of mozzarella cheese on top (optional).
Repeat with another layer of eggplant, marinara sauce, and a final sprinkle of mozzarella.
5. Bake and serve:
Place the casserole dish back into the oven and bake for 10 minutes, just long enough for the cheese to melt and the dish to be heated through.
Conclusion
Brenda Gantt’s Eggplant Parmesan Recipe is a delightful, delicious twist on the classic dish, and it’s sure to become a favorite in your home too! The rich marinara sauce, tender eggplant, and Parmesan cheese make this meal unforgettable.
Try it for yourself, and don’t forget to follow us on Pinterest for more delicious recipes!
