The Best Baked Eggplant Parmesan Rounds Recipe You’ll Ever Try

Crispy eggplant parmesan rounds make a delightful appetizer that surprises even seasoned cooks.

Small purple discs transform into golden medallions bursting with flavor.

Layered cheese and herbs create a magical harmony on each bite-sized morsel.

Minimal ingredients guarantee maximum satisfaction without complicated preparation techniques.

Mediterranean influences shine through this simple yet elegant dish.

Nutritious and light, these rounds promise to impress anyone who tastes them.

Savor each crunchy, cheesy bite and let your taste buds dance with joy.

Why Baked Eggplant Parmesan Rounds Are a Delicious Choice

• Simplify Cooking: Transform complex Italian cuisine into a straightforward, beginner-friendly recipe that anyone can master with minimal cooking skills.
• Healthy Veggie Delight: Enjoy a nutritious dish packed with vegetables, offering a low-carb alternative to traditional pasta-based meals while delivering rich, satisfying flavors.
• Quick Crowd-Pleaser: Create an impressive appetizer or side dish that requires minimal preparation and delivers maximum taste, perfect for family dinners or casual gatherings.
• Versatile Meal Option: Easily adapt the recipe to suit different dietary preferences by swapping cheeses or adding extra toppings, making it a flexible choice for various meal scenarios.

Ingredients for Baked Eggplant Parmesan Rounds

• Eggplant: A versatile vegetable that serves as the base for this delightful dish.
• Mozzarella Cheese: A creamy cheese that melts beautifully and adds rich flavor.
• Parmesan Cheese: A hard cheese that provides a sharp and salty taste to the rounds.

• Marinara Sauce: A classic tomato-based sauce that adds moisture and traditional Italian flavor.
• Dried Oregano, Dried Basil, Salt, Pepper: Herbs and spices that enhance the overall taste of the eggplant.

• Olive Oil: Used to brush the eggplant slices for even cooking and added richness.
• Parchment Paper: Helps prevent sticking and makes cleanup easier.
• Fresh Basil Leaves: An optional garnish that adds a fresh, aromatic touch to the dish.

Instructions for Baked Eggplant Parmesan Rounds

Step 1: Warm Up the Oven

Fire up your oven to a toasty 400F (200C). Grab a baking sheet and line it with parchment paper to keep those eggplant slices from sticking around.

Step 2: Dress the Eggplant Slices

• Salt
• Freshly ground black pepper
• Dried oregano
• Dried basil

Make sure those spices dance evenly across each slice.

Step 3: First Baking Adventure

Slide the baking sheet into the hot oven. Let the eggplant bake for about 20 minutes until it turns tender and gets a gorgeous golden glow.

Step 4: Sauce and Cheese Magic

• Shredded mozzarella
• Grated Parmesan cheese

Step 5: Final Cheese Transformation

Pop the baking sheet back into the oven. Bake for 10-15 minutes until the cheese melts into a bubbly, golden masterpiece.

Step 6: Fresh Finishing Touch

Rescue the eggplant rounds from the oven. Sprinkle with fresh basil leaves for an extra burst of flavor.

Step 7: Serve and Enjoy

Plate up these delectable eggplant rounds while they’re warm. They’re perfect as a mouthwatering side dish or a satisfying vegetarian main course.

Pro Tips for Baked Eggplant Parmesan Rounds

• Select Fresh Eggplants: Choose firm, glossy eggplants without bruises or soft spots for the best texture and flavor in your rounds.
• Slice Evenly: Use a sharp knife to cut uniform eggplant slices, ensuring consistent cooking and an attractive presentation.
• Reduce Moisture: Pat eggplant slices dry with paper towels before seasoning to prevent sogginess and help achieve a crispy exterior.
• Experiment with Cheese: Try different cheese combinations like provolone or fontina for unique flavor profiles that complement the eggplant.
• Control Baking Time: Watch closely during the second baking to prevent cheese from burning, adjusting oven rack position if needed for even melting.

Variation Ideas for Baked Eggplant Parmesan Rounds

• Zucchini Parmesan Rounds: Replace eggplant with thinly sliced zucchini for a lighter vegetable option with similar texture and cooking method.
• Low-Carb Eggplant Bites: Skip the marinara sauce and use pesto or alfredo sauce instead, reducing carbohydrate content for keto dieters.
• Vegan Eggplant Rounds: Substitute mozzarella and Parmesan with plant-based cheese alternatives like nutritional yeast or cashew cheese for dairy-free preparation.
• Air Fryer Version: Cook eggplant rounds in an air fryer at 375F for 12-15 minutes, achieving crispy texture with less oil and faster cooking time.

Pairing Suggestions for Baked Eggplant Parmesan Rounds

• Pair with Crisp White Wine: Choose a zesty Pinot Grigio or Sauvignon Blanc to complement the rich, cheesy eggplant rounds. The wine's bright acidity cuts through the creamy mozzarella and balances the tomato sauce's tanginess.
• Serve Alongside Fresh Salad: Create a light arugula salad with lemon vinaigrette to contrast the warm, hearty eggplant. The peppery greens and citrus dressing will refresh the palate between bites of the cheesy rounds.
• Match with Crusty Garlic Bread: Prepare rustic Italian bread toasted with garlic and olive oil to soak up the marinara sauce. The bread's crunchy texture and savory flavor perfectly complement the soft, cheesy eggplant rounds.

Storage Advice for Baked Eggplant Parmesan Rounds

• Store leftover eggplant parmesan rounds in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent sticking and preserve texture.
• Warm rounds at 350°F for 10-12 minutes, spreading them in a single layer on a baking sheet. Cover with foil to prevent excessive drying and maintain moisture.
• Quickly reheat individual rounds for 30-45 seconds on medium power. Place on a microwave-safe plate and cover with a damp paper towel to prevent rubbery texture.
• Wrap completely cooled rounds individually in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in refrigerator before reheating.

FAQs About Baked Eggplant Parmesan Rounds

• Is this recipe suitable for vegetarians?

Yes, this Baked Eggplant Parmesan Rounds recipe is completely vegetarian-friendly and can be enjoyed by those following a meat-free diet.

• Can I use different types of cheese?

Absolutely! While the recipe suggests mozzarella and Parmesan, you can experiment with other cheese varieties like provolone, fontina, or a blend of Italian cheeses for different flavor profiles.

• How do I know when the eggplant is properly cooked?

The eggplant slices should be tender and slightly golden around the edges. They should look soft but not mushy, with a light caramelized appearance after the first baking period.

Baked Eggplant Parmesan Rounds Recipe

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4.7 from 17 reviews

• Total Time: 40-45 minutes
• Yield: 4 1x

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Description

Crispy Eggplant Parmesan Rounds bring Italian comfort straight to your plate, layering golden-brown eggplant with rich marinara and melted cheeses. Cheese lovers and veggie enthusiasts will savor each bite of this classic Mediterranean-inspired dish that delivers pure culinary satisfaction.

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Ingredients

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Main Ingredients:

• 2 eggplants (medium), sliced into 1/2-inch rounds
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup marinara sauce

Cheese and Seasoning:

• 1/4 cup Parmesan cheese, grated
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt, to taste
• Pepper, to taste

Cooking Ingredient:

• 2 tablespoons olive oil

Garnish:

• Fresh basil (optional)

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper to create a non-stick surface.
2. Carefully slice eggplant into uniform rounds, ensuring consistent thickness for even cooking.
3. Arrange eggplant slices in a single layer on the prepared baking sheet, allowing space between each piece for proper roasting.
4. Generously coat both sides of each eggplant round with olive oil using a pastry brush, creating a light and even layer.
5. Season the oiled eggplant with a balanced blend of salt, pepper, dried oregano, and dried basil, massaging the spices gently to ensure complete coverage.
6. Roast the seasoned eggplant in the preheated oven for approximately 20 minutes, until the slices become tender and develop a golden-brown exterior.
7. Carefully remove the baking sheet from the oven and distribute marinara sauce across each eggplant slice, spreading it evenly to the edges.
8. Sprinkle a generous layer of shredded mozzarella and grated Parmesan cheese over the sauced eggplant rounds, creating a rich and flavorful topping.
9. Return the baking sheet to the oven and continue cooking for an additional 10-15 minutes, allowing the cheese to melt completely and turn slightly golden and bubbly.
10. Extract the baked eggplant rounds from the oven and optionally garnish with fresh basil leaves for an aromatic finishing touch.
11. Serve immediately while warm, presenting as an elegant side dish or satisfying vegetarian main course.

Notes

• Slice eggplant uniformly to ensure even cooking and crispy texture, using a sharp knife or mandoline for consistent thickness.
• Pat eggplant slices dry with paper towels before seasoning to remove excess moisture and prevent soggy rounds.
• Experiment with different cheese blends like provolone or ricotta for unique flavor variations and creamy textures.
• Consider using gluten-free breadcrumbs or almond flour for a low-carb alternative if following specific dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 309 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 6 g
• Protein: 18 g
• Cholesterol: 50 mg