Easy Eggplant Parmesan Melt Recipe

Name: Easy Eggplant Parmesan Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces french bread; 2 tablespoons Mazola Corn Oil; 1 clove garlic peeled; 6 slices eggplant 3/4-inch thick peeled, about 1 medium eggplant; 1 tablespoon balsamic vinegar; 1/2 teaspoon dried oregano basil OR thyme leaves; 1 dash kosher salt; 1/4 cup grated Parmesan cheese divided; 2/3 cup marinara sauce divided; 3 slices provolone cheese 1 ounce each; 1/4 cup fresh basil leaves lightly packed

Servings: persons

8 ounces french bread
2 tablespoons Mazola Corn Oil
1 clove garlic peeled
6 slices eggplant 3/4-inch thick peeled, about 1 medium eggplant
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano basil OR thyme leaves
1 dash kosher salt
1/4 cup grated Parmesan cheese divided
2/3 cup marinara sauce divided
3 slices provolone cheese 1 ounce each
1/4 cup fresh basil leaves lightly packed

1
Preheat broiler.
2
Cut bread in half horizontally; save top for another use.
3
Brush 1 tablespoon oil over cut side of bread. Broil, cut side up, 1 to 2 minutes or until toasted. Remove from oven and rub toasted side of bread with garlic clove.
4
Arrange eggplant slices in a single layer on a parchment or foil lined baking sheet. Combine remaining 1 tablespoon oil, vinegar and oregano; brush half of this mixture over top of eggplant. Broil 2 to 3 minutes or until eggplant starts to brown. Turn eggplant over, brush with remaining oil mixture and sprinkle with salt. Broil an additional 2 to 3 minutes or until tender. Sprinkle with 2 tablespoons Parmesan cheese. Reduce oven temperature to 350u00b0.
5
Spoon 1/3 cup marinara sauce over cut surface of bread. Layer evenly with remaining Parmesan, eggplant slices (overlapping), basil leaves and remaining marinara. Top with cheese slices.
6
Bake for 10 minutes or until cheese melts. Slice to serve.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces french bread, 2 tablespoons Mazola Corn Oil, 1 clove garlic peeled, 6 slices eggplant 3/4-inch thick peeled, about 1 medium eggplant, and more.

Yes, Easy Eggplant Parmesan Melt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Eggplant Parmesan Melt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions