Spicy Weeknight Eggplant Parmesan

Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Servings: 4
  • 1/2 cup Filippo Berio Spicy Tomato
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 cup marinara sauce
  • 1 tbsp dried Italian seasoning blend
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and freshly ground pepper
  • 1 large eggplant, cut into 1/2-inch thick slices
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
      • Preheat oven to 425°F. Stir pesto with marinara sauce; set aside. Whisk together olive oil, Italian seasoning blend, garlic, salt and pepper. Brush over both sides of each slice of eggplant. Arrange eggplant on parchment paper–lined baking sheet.
      • Roast eggplant, turning once, for about 20 minutes or until browned and tender. Spoon sauce over each slice of eggplant. Toss together mozzarella and Parmesan; scatter over eggplant.
      • Roast for about 10 minutes or until warmed through and cheese is melted. Broil for about 3 minutes or until cheese is browned. Sprinkle with parsley before serving.


      Tip: Prepare with baby eggplant to create smaller rounds that are perfect for serving as two-bite hors d’oeuvres.




    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Extra Virgin

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