Speedy Eggplant Parmesan
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A deconstructed eggplant Parmesan with crispy roasted eggplant sticks and cheese ravioli in marinara sauce. Ready in 45 minutes without baking a casserole.
Ingredients
- 59.1 ml all-purpose flour
- 1 large egg
- 118 ml panko
- 59.1 ml grated Parmesan
- 1.23 ml garlic powder
- Kosher salt and pepper
- 7.39 ml olive oil
- 0.5 small eggplant
- 227 g cheese ravioli
- 118 ml marinara sauce warmed
- Shredded fresh mozzarella
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 454 mg
- Iron: 2.98 mg
- Magnesium: 56.2 mg
- Phosphorus: 425 mg
- Potassium: 641 mg
- Zinc: 3.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml all-purpose flour
- 1 large egg
- 118 ml panko
- 59.1 ml grated Parmesan
- 1.23 ml garlic powder
- Kosher salt and pepper
- 7.39 ml olive oil
- 0.5 small eggplant
- 227 g cheese ravioli
- Shredded fresh mozzarella
Prepare
- 118 ml marinara sauce, warmed
Let's Cook
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Step 1.
Preheat the oven to 450°F. Bring a medium pot of water to a boil for the ravioli.
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Step 2.
Place ¼ cup all-purpose flour on a plate. In a shallow bowl, beat 1 large egg. In a second shallow bowl, combine ½ cup panko, ¼ cup grated Parmesan, ¼ teaspoon garlic powder, and ¼ teaspoon each salt and pepper. Stir in ½ tablespoon olive oil until the mixture is evenly moistened.
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Step 3.
Line a baking sheet with nonstick foil. Cut ½ small eggplant (about 6 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 adhere. Arrange the coated sticks in a single layer on the prepared baking sheet.
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Step 4.
Roast the eggplant sticks, turning halfway through, until golden brown and crisp, 15 to 18 minutes.
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Step 5.
While the eggplant roasts, cook the 8 ounces cheese ravioli in the boiling water according to package directions. Drain the ravioli and divide between two bowls. Top each bowl with ½ cup warmed marinara sauce.
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Step 6.
Once the eggplant is done, cut the sticks into bite-sized pieces. Scatter the eggplant pieces over the ravioli and sauce. Top with shredded fresh mozzarella if desired.