Speedy Eggplant Parmesan
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A quick twist on eggplant Parmesan using roasted eggplant sticks and cheese ravioli, all topped with marinara and mozzarella.
Ingredients
- 118 ml all-purpose flour
- 1 large egg
- 1 egg white
- 237 ml panko
- 118 ml freshly grated Parmesan cheese
- 2.46 ml garlic powder
- 2.46 ml salt
- 1.23 ml pepper
- 14.8 ml extra virgin olive oil
- 1 small eggplant
- 1 pack cheese ravioli
- 237 ml jarred marinara sauce warmed
- grated fresh mozzarella
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 294 mg
- Iron: 2.39 mg
- Magnesium: 40.4 mg
- Phosphorus: 296 mg
- Potassium: 497 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml all-purpose flour
- 1 large egg
- 1 egg white
- 237 ml panko
- 118 ml freshly grated Parmesan cheese
- 2.46 ml garlic powder
- 2.46 ml salt
- 1.23 ml pepper
- 14.8 ml extra virgin olive oil
- 1 small eggplant
- 1 pack cheese ravioli
- grated fresh mozzarella
Prepare
- 237 ml jarred marinara sauce, warmed
Let's Cook
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Step 1.
Heat oven to 450°F. Line a large baking sheet with nonstick foil.
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Step 2.
Place ½ cup flour on a plate. In a shallow bowl, beat 1 large egg plus 1 egg white. In a second shallow bowl or pie plate, combine 1 cup panko, ½ cup grated Parmesan, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper; mix in 1 tablespoon olive oil until the panko is evenly moistened.
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Step 3.
Cut 1 small eggplant (about 12 ounces) into long ½-inch-thick sticks. Coat each stick first in the flour, then in the beaten egg (letting excess drip off), and finally in the panko mixture, pressing gently to help it adhere. Place the coated sticks on the prepared baking sheet in a single layer.
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Step 4.
Roast the eggplant sticks until golden brown, 15 to 18 minutes, turning halfway through.
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Step 5.
While the eggplant roasts, cook the cheese ravioli according to package instructions. Drain the ravioli and divide among plates. Top with 1 cup warmed jarred marinara sauce.
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Step 6.
Once the eggplant is done, cut the sticks into bite-sized pieces and scatter them over the ravioli. Serve with grated fresh mozzarella, if desired.