• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Sides

Broiled Eggplant with Marinara

Published: Jul 22, 2015 · Modified: Oct 29, 2021 by Marisa Moore·

212 shares
Jump to Recipe Print Recipe

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 marisamoore.com

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 marisamoore.com

Whole Japanese Eggplant on marisamoore.com

Broiled Eggplant with Marinara

Marisa Moore, RDN
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 3 medium Japanese eggplant
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ½ cup your favorite marinara sauce
  • 2 tablespoons parmesan cheese
  • fresh basil leaves garnish

Instructions
 

  • Move an oven rack to the upper position. Preheat the broiler to high.
  • Slice the eggplant into even discs. Spread on a large baking sheet in a single layer.
  • 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.
  • Top with warm marinara sauce and sprinkle with parmesan and fresh basil.
  • Serve warm.
Tried this recipe?Let us know how it was!

An InLinkz Link-up


More Blog

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Cooked collards in white bowl with a spoon and a blue napkin
    Vegan Collard Greens
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito
212 shares

Filed Under: Blog, Recipe ReDux, Recipes, Sides

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Diane

    July 22, 2015 at 10:36 pm

    You nailed it! Terrific way to lighten up eggplant parmesan. Pinning!

    Reply
  2. Rachel - Delicious Balance

    July 22, 2015 at 4:58 pm

    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
  3. Alanna

    July 22, 2015 at 1:18 pm

    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. dixya | food, pleasure, and health

    July 22, 2015 at 10:12 am

    i love eggplants in general but never thought of using it this way.

    Reply
  5. Michelle @ Vitamin Sunshine

    July 22, 2015 at 3:39 am

    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

      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
  6. Corina

    July 22, 2015 at 2:08 am

    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

      Thanks, Corina! The two are meant to be together!

      Reply

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required