Baked BC Eggplant – We Heart Local BC

Baked BC Eggplant

Baked BC Eggplant


  • 4 small BC eggplants
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 2 cups marinara or tomato sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup fresh basil
  • 1/2 cup freshly grated parmesan cheese divided


  1. Slice eggplant vertically into 1/4 inch slices. Lay slices in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Brush the dried eggplant with olive oil and roast for 15 minutes until lightly browned.
  3. In a baking dish, spread a thin layer of marinara sauce. Top with eggplant, cheese and breadcrumbs. Repeat layers, evenly distributing ingredients. Top with a light coating of parmesan cheese.
  4. Bake, uncovered, for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned. Garnish with basil leaves.

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