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Spicy Baked Eggplant Parm

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This easy, appetizing Spicy Baked Eggplant Parm recipe preps in just 10 minutes – it’s super simple, “semi” homemade, and oh, SO satisfying!


If you’re a fan of delicious, traditional Eggplant Parmesan, but find that it’s too much work, you’ll flip for the shortcut version of this vegetarian recipe: No breading, no frying, no messy clean-up – but with a crispy panko bread crumb topping over hot, cheesy baked eggplant for a creamy, crunchy comforting combination!

This is not an authentic “breaded & fried” Italian Eggplant Parmigiano by any means, but with basic ingredients like eggplant, cheeses, Panko, store-bought marinara sauce, and pantry herbs & spices, this family favorite meal comes together in 4 fast steps (toast the Panko, bake the eggplant, chop the herbs, then layer the ingredients like a lasagna and cook) so you can quickly make this healthy dinner, even on a busy weeknight! Serve “as is” or with zucchini noodles, pasta, rustic bread or even rice.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Few Important Tips!

  • It’s important to cut the eggplant sliced into even thickness for uniform cooking. I use this Mandoline Food Slicer
  • You can make the ricotta mixture up to 2 days in advance and pre-make the eggplant seasoning to store in a baggie.
  • Instead of brushing the eggplant with oil, you can use an avocado or olive oil spray!
  • Rao’s Arrabbiata sauce is PERFECT for this recipe – no preservatives and great flavor.
  • I know shredded cheese melts better, but Sargento’s 6-cheese pre-shredded Italian blend is SO DREAMY and saves time!
  • To make this even easier, jazz up the ricotta with a store-bought pesto and call it a day!
  • Yes, this is a vegetarian variation of classic Chicken Parm, but the eggplant is healthier and just as hearty!

Earthy, Elegant Eggplant Recipes You’ll Adore!

Harissa & Feta Pasta with Roasted Eggplant
Grilled Eggplant & Mozzarella Stacks with Pistachio Basil Pesto

What Are the Ingredients in Eggplant Parmesan?

The basic ingredients in Eggplant Parm are totally vegetarian and super healthy! I use ingredients like fresh eggplant, a jar of your favorite marinara (I’m devoted to Rao’s Arrabbiata Sauce), Italian cheeses like mozzarella, parmesan, asiago, fontina, and ricotta, fresh basil, scallions, and Panko breadcrumbs seasoned with onion, garlic and oregano. Our “spicy” Indian version also includes red chili pepper, jalapenos, and serranos for a full-of-flavor, crazy delicious spin on a traditional Italian dish.

Is Eggplant Parmesan Hard to Make?

This shortcut recipe for Spicy Baked Eggplant Parm is SO quick & easy!! While some parmesiano recipes can be complicated and time-consuming, this one has 4 simple steps, uses some store-bought ingredients, and takes only 10 minutes to prep! You can also use this recipe to make an easy Chicken Parmesan (always make sure the chicken reaches an internal temperature of 165 degrees).

Spicy Eggplant Parm

Spicy Eggplant Parm

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SERVES: 4-6 Servings
PREP TIME: 10 mins
COOK TIME: 45 mins
TIME: 55 mins
The Chutney Life

Ingredients


  • 2  large italian eggplant, sliced to 1/4 inch slices (about 2.5 lbs)

  • 24 oz. Jar of your favorite marinara sauce  I use my favorite, Rao's Arrabbiata Sauce

  • 8 oz shredded mozarella or italian cheese blend ( I use and prefer Sargento 6 cheese Italian)

  • 1  large jalapeno, thinly sliced



  • 1/2 cup extra virgin olive oil


Panko Topping:



  • 1 cup seasoned Italian Panko bread crumbs

  • 1 tbsp extra virgin olive oil

  • 1/2 tsp red chili flakes

  • 1 large garlic clove grated

  • (if you cannot find seasoned italian panko, add a few shakes of garlic powder to your plain panko and a pinch of salt)


Eggplant Seasoning:



  • 1 tbsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp red chili powder

  • 1/2 tsp red chili flakes

  • 1 tsp oregano

  • 1/2 tsp salt


Ricotta Mixture:


Combine the following in a food processor until smooth:

  • 1 cup whole milk ricotta

  • 2 serranos chilis, roughly chopped

  • 1/2 cup scallions greens sliced small

  • 1/2 cup tightly packed basil leaves

  • 2 tsp garlic powder

  • 1 tsp oregano

  • 1/2 tsp salt

Directions

  1. Preheat the  oven to 400 Degrees.
  2. Lay the eggplant slices so they are evenly spread apart on two large baking sheets. Use a brush to spread olive oil generously over the slices. Next use your hands to sprinkle the seasoning blend over all of the eggplant, using the tips of your fingers to gently pat it in and rub it around so each piece is well seasoned. Flip the eggplant slices and repeat on the other side with the oil and seasonings. Place the baking sheets in the oven and let the eggplant slices cook for 1about 25-30 minutes until theyre golden brown, charred in some spots and the center of each eggplant is just fork tender. (not too firm and not too mushy,  you want to avoid over cooking them as they will be going back into the oven once more anyway). Once the eggplant is finished remove it from oven, set aside,  and decrease the oven temp to 375.
  3. Meanwhile, on a large skillet over medium heat combine all of the ingredients for the panko topping and toast the breadcrumbs until they are slightly golden and become aromatic. Breadcrumbs can burn very fast, so keep the heat low if  necessary and continue to stir them around. Remove from heat and set aside.

Assemble in the following order:

  1. in a 9x13 baking dish, lay down 1/3 of the sauce, top with 1/2 the eggplant slices, 1/2 the ricotta, another 1/3 of sauce, 1/2 the mozarella cheese, remainder of the eggplant, remainder of rivotta,I remainder of sauce, and remainder of the cheese.
  2. Top with sliced jalapenos. Cover tightly with aluminum foil and place in the oven to bake for 30 minutes. After 30 minutes, remove the foil, place the breadcrumbs on top and cook for an additional 10 minutes on the middle rack.(you can use the entire amount of breadcrumbs or place half on the eggplant and bake, and reserve the other half  to use on individual servings as a crunchy garnish!
  3. Remove from oven, and enjoy the eggplant while its nice and hot. You can serve this with a side salad and garlic bread! It also refrigerates very well for leftovers.
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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This recipe is so delicious. I was nervous about making it because my eggplant never turns out well. This recipe however, will not disappoint. I’m giving it 5 stars for the flavor, however never time I make this, I would use 2 to 3 pounds of eggplant. The recipe called for 1 pound, which was only 1 eggplant (it really wasn’t enough). Also, depending on the amount of eggplant you use, you may have leftover tomato sauce and ricotta.

Overall, amazing recipe. Thank you so much for the recipe. You’re so talented!

I’ve made this four times so far and I LOVE it!!

Hey Palak,

Tried this today it came out awesome. I have some of the Ricotta mixture left over can I use it in something else.
Thanks for the recipe inspiration! It was yummy and a hit in my household!

First off delicious!! However I found that some of the ingredients to be coming up short. I definitely needed 3x the garlic oil mixture. I was only able to LIGHTLY coat HALF the eggplants on ONE side.

Hey! Thank’s so much for the feedback, I’ll take another look at the measurements and make sure its accurate! :)

Hi Palak,
I’ve made this Eggplant Parm 3 times now and I can’t stop making it! It is so flavorful and I love the addition of the jalapenos on top. When I saw the recipe and noticed RAO’S HOMEMADE (My favorite sauce brand), I knew this was going to be the best Eggplant Parm I’ll ever taste! :)

hey Damini! Thank You so much! This eggplant parm is one of my FAVORITES! Its so great to make for a large crowd and soak up that delicious Rao’s sauce with some garlic bread!! Im so happy you loved it as much as I do!

Hi Palak,

Just made this last night, in the words of my British husband, “Babe, this is bloody delicious” LOL It was awesome, I added some ground black pepper and cilantro to the ricotta as well – so yummy!

Thank you for the amazing recipes – I havent been disappointed by any of them!

Hi Palak! I made Eggplant Parm for dinner tonight and it was the best Eggplant I’ve ever tasted. I’m never ordering again at the restaurant. Thank you so much!
I have tried many of your recipes and so far none has disappointed me ?. You’re doing great with all the recipes!

Miky, what a compliment!!!You’ve inspired me to make this today for dinner! :) Thank you for the support <3

Hi! This looks delicious! I enjoy eggplant parm but am always missing a certain depth of flavor, which I’m pretty sure this will fulfill. Will definitively be making this soon. Quick question – what did you serve this with…bread, pasta, or just by itself?

Hi Sabeen! I so feel you on eggplant parmigiana lacking flavor! I order it all the time at restaurants and I am always disappointed ! To answer your question, I didn’t serve this with anything because it is very filling and hearty, it doesn’t need a side! However if you want to make it a more complete meal, you could always start with a salad as a small first course or serve the eggplant with some garlic bread- I def would not suggest pasta- it would be too heavy in my opinion. Thanks for stopping by the blog, hope you enjoy this dish as much as I did! I ate the leftovers for days!! lol

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