Roasted Japanese Eggplant Parmesan is just as satisfying as traditional chicken parmesan, but is completely plant-based! The star of the show is one of my favorite farmer’s market finds: Japanese eggplants. 

In the summer, the farmer’s market is one of the places I always visit! One of my favorite items to look out for is Japanese eggplant. I love their long, thin shape and the seedless white flesh that is much sweeter than typical eggplant.

What Is The Difference Between Japanese Eggplant and Regular Eggplant?

Japanese eggplants are long and thin with light purple or dark lavender skin and yellowy-white flesh. Unlike regular eggplants, this type of eggplant does not contain seeds. While regular eggplants are stouter, these Asian eggplants can appear either crooked or straight and can grow to be quite long and thin. They taste mildly sweet and hold up well when cooked, which makes them ideal for this Roasted Eggplant Parmesan!

Is Roasted Japanese Eggplant Parmesan a Filling Entrée?

Although this recipe does not call for any meat, it is certainly a hearty dinner! Eggplant is high in fiber, which makes it a filling base for this dish. This beautiful vegetable is also high in vitamin A and C. You could serve smaller portions alongside a grilled protein for a delicious side dish, or make this the star of the show! I love how quick and simple this dish is, with a prep time of 10 minutes and a total time of 40 minutes or less! Pair Roasted Japanese Eggplant Parmesan with a simple salad like my Chick-fil-A Superfood Salad Copy Cat or my Shaved Brussels Sprouts Salad with Pecans, Pears, and Gorgonzola and you have a perfect summer dinner!

Is Roasted Eggplant Soggy?

If you are worried about your eggplant getting soggy, fear not! To begin with, Japanese eggplants are sturdier than regular eggplants. I also have a few tips for keeping them firm! Salt and seasonings draw moisture out of the eggplants, and the breadcrumbs are sure to add a crunchy texture that is irresistible! If you are using regular eggplant, be sure to salt the eggplant slices about 30 minutes ahead of time, as they hold onto more water. 

Ingredients for Roasted Japanese Eggplant:

I have a few “special” ingredients that take this recipe over the top. However, if you can’t find these products, no worries! There are easy substitutions that will yield equally fabulous results. Here is what I use to make this yummy dish:

• 4 Japanese eggplant (farmer’s market or the freshest you can find)
• 1/4 cup William’s Sonoma Roasted Garlic & Parmesan Dipping Oil (may substitute EVOO)
• 1 tsp salt, 1/4 tsp pepper 
• 1 cup Trader Joe’s Bruschetta (brand specific) or Rao’s Homemade Marinara (brand specific)
• 1 1/2 cup Shredded mozzarella (I use whole milk)
• 1/2 cup Parmesean
• 2/3 cup Panko Bread Crumbs 
• 2-5 Basil leaves
• 1/2 tsp Crushed red pepper flakes

How Do I Make Roasted Japanese Eggplant?

To start, preheat your oven or grill to 400 degrees. Trim the top of your egg plants and slice them in half lengthwise. After you lay them on a baking sheet or pizza stone, make small diagonal slits so that the seasoning will penetrate the eggplant. Brush the eggplant with garlic dipping oil or olive oil, and sprinkle with salt and pepper to taste; about a teaspoon of salt and half a teaspoon of pepper. Place your pan in the oven or on the grill and cook for 15-20 mins until tender. Next, remove the cooked or grilled eggplant from the oven/grill and spoon bruschetta or marinara over each slice and top with mozzarella or burrata cheese. In a small bowl, mix your bread crumbs, Parmesan, and olive oil. Sprinkle the crumb mixture over your eggplant slices and put the egg plant back in the oven to roast for 10-15 minutes, or until bubbly. You can also turn your oven on broil for the last minute or so to get an extra crispy golden crust- just watch it carefully! 

Why Am I Brand-Specific on Certain Ingredients? 

Where marinara and bruschetta are concerned, I use only two store-bought brands. For marinara, Rao’s is the ONLY jarred marinara I buy. It is as close to homemade as you can get! Similarly, Trader Joe’s bruschetta is like none I’ve ever tasted. Their bruschetta is rich, thick, and seasoned perfectly with EVOO and Italian seasonings. These brands are fabulous quality with unbeatable flavors, but of course use the brands that you prefer!

Watch Me Make This Roasted Eggplant:

Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed, and stay savvy!!!

If you like this dish, be sure to check out the recipes below! 

Lemon Juice and Tahini Vinaigrette

Mimi’s Skillet Apple Cobbler

How to Make Perfect Rice Every Time in the Oven

Stir-Fried “Egg Roll In A Bowl” 

The Best Soy Sauce Salmon