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Deconstructed Eggplant Parmesan
with sauteed broccolini

Active: 30 minTotal: 40 min
20170213 deconstructed eggplant parmesan nm 3.jpg?ixlib=rails 2.1

This twist on cheesy, warm eggplant parmesan skips the time-consuming breading steps of the classic and simply combines all of the ingredients in a single skillet. This vegetarian dish is a version of the one that was first featured in September 2013.


Garlicky Broccolini:
  • Garlic - 2 cloves, minced
  • Broccolini - 1 to 2 bunches (sub 2 broccoli crowns)
  • Water - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2, juice of
Deconstructed Eggplant Parmesan:
  • Onions, medium - 1/2, chopped
  • Eggplants, Chinese or Japanese - 1 lb, chopped (these varieties have less seeds; if you can't find it, Italian is fine)
  • Bell peppers, red - 1, chopped
  • Cheese, fresh mozzarella - 6 oz, sliced
  • Cheese, parmesan - 3 oz, grated
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Simple marinara sauce (ingredients listed separately) - ~3 cups
  • Panko breadcrumbs - 1/4 cup
Simple Marinara Sauce:
  • Garlic - 2 cloves, chopped
  • Shallots - 1 clove, diced
  • Crushed tomatoes (28oz / 794g) - 1 can

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic (for marinara and broccolini) / Shallots - Prep as directed. Store garlic and shallots for marinara together. Store garlic for broccolini separately. (Can be done up to 5 days ahead)
  2. Make marinara sauce - Mix garlic (for the marinara) and shallots into crushed tomatoes with some salt and pepper. (Can be done up to 3 days ahead)
  3. Onions / Eggplant / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
  4. Cheese (both varieties) - Prep as directed. (Can be done up to 3 days ahead)
  5. Chickpeas - Drain and rinse.


  1. Preheat oven to 375F / 191C degrees.
  2. Preheat a skillet over medium-high heat. Add oil (the portion for the eggplant parmesan), and then onions to heated oil with a dash of salt. Saute for 3 minutes. Add eggplant and marinara and cook for another 3 minutes. Stir in bell peppers and chickpeas. Cover with mozzarella and bake for 12 minutes.
  3. While skillet is cooking, place broccolini in a microwave safe container. Add water and sprinkle with some salt. Cover with a lid or wet paper towel and microwave until tender, 1 1/2 to 2 1/2 minutes depending on thickness. (This extra step makes the broccolini saute much faster.)
  4. Heat a saute pan over medium-high heat. Add oil (the portion for the broccolini) and then garlic to heated oil. Once you smell the garlic, add broccolini with a dash of salt. Saute for ~1 minute, until tender but still crunchy. Finish with a squeeze of lemon juice.
  5. Mix parmesan and panko bread crumbs together. Sprinkle on top of skillet and broil for 2 more minutes. Enjoy with broccolini on the side.

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This meal has 54 reviews

It was good, I added sugar and italian seasoning to the sauce. I should have peeled the eggplant or made sure to cook it longer. It was great without a side. My husband still preferred a traditional eggplant parm but it was good. I would make it again but it was not a super favorite but it was good and served great the next day.

By: Tracy
Posted: Feb 28, 2018
Diet: Gluten-free

This has so much potential, but I agree with other commenters: as written, it's a bit underseasoned and the bell pepper is undercooked. I would like to make this again, but cut the eggplant differently (smaller), add a lot more salt, and cook the vegetables longer. I subbed green beans for the broccolini.

By: Katharine
Posted: Mar 21, 2017
Diet: Original

Would have actually preferred without eggplant

By: Rachel
Posted: Mar 15, 2017
Diet: Original

No one seemed to like the chickpeas.

By: Danielle
Posted: Mar 10, 2017
Diet: Original

Half the household liked it, the other did not.

By: Jenna
Posted: Mar 08, 2017
Diet: Original

Very good. Put the panko on the eggplant.

By: Rachel
Posted: Mar 08, 2017
Diet: Original