Broiled Eggplant with Marinara

This month’s “fresh from the garden” recipe redux theme inspired me to step outside my comfort zone to use a common vegetable that I’ve never actually cooked at home. Eggplant. Don’t know why but this purple member of the nightshade family has intimidated me for years.

Whole Japanese Eggplant on

As I tend to do on Sundays, I biked to the Grant Park farmer’s market to see what was good. I wanted all the tomatoes, okra and artisan bread but I also wanted a bit of a challenge.

I’m kinda smitten with the color purple. This Japanese eggplant at the FreeWheel Farm booth caught my eye so I took some home. I also picked up some Pearson Farm peaches, which were ridiculously good. (Check back later this week for a new peach recipe and many more in my peach roundup.)

Eggplant at Grant Park Farmer's Market

Because I am a complete novice at cooking eggplant, I kept it simple. I love the flavors of eggplant parmesan but often find it to be a bit heavy on the cheese and breading. I wanted to incorporate the flavors of eggplant parmesan but without all the calories. I also wanted to get in and out of the kitchen quick because well… it’s summer… in Atlanta.

This easy broiled eggplant recipe does the trick.

Broiled Eggplant with Marinara on

Yields about 6 servings

Broiled Eggplant with Marinara
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  • 3 medium Japanese eggplant
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup your favorite marinara sauce
  • 2 tablespoons parmesan cheese
  • fresh basil leaves (garnish)


  1. Move an oven rack to the upper position. Preheat the broiler to high.
  2. Slice the eggplant into even discs. Spread on a large baking sheet in a single layer.
  3. Drizzle with olive oil, salt and pepper. Toss to coat. Broil the eggplant 3-4 minutes on high. Flip and broil another 2 minutes or until the eggplant reaches the desired golden brown.
  4. Top with warm marinara sauce and sprinkle with parmesan and fresh basil.
  5. Serve warm.

8 Comments on Broiled Eggplant with Marinara

  1. Corina
    July 22, 2015 at 2:08 AM (4 years ago)
    I love eggplant and this looks absolutely delicious. It goes so well with the marinara sauce and it's always good to have recipes you can make really quickly. Reply
    • Marisa
      July 22, 2015 at 8:33 AM (4 years ago)
      Thanks, Corina! The two are meant to be together! Reply
  2. Michelle @ Vitamin Sunshine
    July 22, 2015 at 3:39 AM (4 years ago)
    I also have been experimenting a lot with eggplant recently! I have had two grilled eggplant parms at Italian restaurants recently -- both unbreaded -- and it has inspired me to get to know better how to cook that delicious vegetable.I have two gorgeous eggplants in my veggie drawer, and I am trying your method-- because the recipe I adapted has the eggplants baking for 40 minutes, and you're right-- too long to wait! Reply
    • Marisa
      July 22, 2015 at 8:35 AM (4 years ago)
      Yes. Let me know what you think. I love the broiling method. Reminds of the grilled flavor but without the work of firing up the grill outside! Reply
  3. Alanna
    July 22, 2015 at 1:18 PM (4 years ago)
    Marisa, this eggplant is perfect! I am a huge fan of eggplant parm but agree that it's just too heavy most of the time. I have yet to cook eggplant this season and I can't wait to try this! Reply
  4. Rachel - Delicious Balance
    July 22, 2015 at 4:58 PM (4 years ago)
    I have developed a new appreciation for eggplant this year! I'm always looking for new ways to cook it. I agree with you...I am smitten for the color purple! :) Reply
  5. Diane
    July 22, 2015 at 10:36 PM (4 years ago)
    You nailed it! Terrific way to lighten up eggplant parmesan. Pinning! Reply

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