If you’re a fan of Southern cooking, you’ve probably heard of Brenda Gantt and her home-style recipes. She’s known for her simple yet delicious meals, and this Eggplant Parmesan recipe is no exception.
Brenda Gantt’s Eggplant Parmesan is a baked dish made with crispy, oven-baked eggplant slices layered with a flavorful homemade marinara sauce and topped with cheese. It’s a healthier twist on traditional fried eggplant Parmesan.
This dish is packed with flavor and easy to prepare. Keep reading, and I’ll walk you through step by step, sharing tips to make it extra delicious!
What Does Brenda Gantt’s Eggplant Parmesan Taste Like?
Brenda Gantt’s version of Eggplant Parmesan skips the deep frying, making it lighter but still rich in flavor like the Brenda Gantt’s Squash Alabama Casserole.
The crispy Parmesan coating on the eggplant gives it a wonderful texture, while the homemade marinara sauce brings everything together.
The best part? You can customize it with extra cheese or even add some fresh basil for a fresh and vibrant touch!
Ingredients Required for Brenda Gantt’s Eggplant Parmesan Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Eggplant Parmesan
- 1 large eggplant
- 4 egg whites (beaten)
- 2 cloves garlic (minced)
- 2 (15-ounce) cans of tomato sauce (salted)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
- ½ cup mozzarella cheese (optional)
- Olive oil or cooking spray
Kitchen Utensil You’ll Need
- Mixing bowls and Frying pan
- Shallow plate and Cookie sheet
- Casserole dish and Oven
- Cooking spray
- Spatula
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
How to Make Brenda Gantt’s Eggplant Parmesan
Simply follow the steps given below to make your Brenda Gantt’s Eggplant Parmesan at home
1. Prepare the Marinara Sauce
Heat a small amount of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about a minute, making sure it doesn’t burn. Pour in the canned tomato sauce and add oregano, Italian seasoning, garlic powder, and black pepper.
Stir well and let it simmer on low heat for 10–15 minutes. If the sauce gets too thick, add a splash of water.
2. Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into ½-inch thick half-moon pieces. In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined. Pour the grated Parmesan cheese onto a shallow plate for coating.
3. Coat the Eggplant
Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, coating both sides well. Place the coated eggplant slices on a greased cookie sheet. Lightly spray the tops of the eggplant slices with cooking spray to help them crisp up. Bake in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning.
4. Assemble the Dish
Once the eggplant slices are done, remove them from the oven and let them cool slightly. Layer half of the eggplant slices in a casserole dish. Pour half of the marinara sauce over the eggplant. Sprinkle a small amount of mozzarella cheese on top (optional).
Repeat with another layer of eggplant, marinara sauce, and mozzarella.
5. Bake and Serve
Place the casserole dish back into the oven and bake for 10 minutes, just until the cheese melts and the dish is heated through. Serve warm and enjoy!
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Eggplant Parmesan
Let me tell you—it’s amazing on its own, but pairing it the right way takes it to a whole new level. Here are some of my favorite ways to serve it that always get compliments at the table!
1. Classic with Garlic Bread
Nothing beats the traditional way—just a generous slice of Eggplant Parmesan with warm, buttery garlic bread on the side. The crispy, cheesy eggplant with the crunch of toasted bread? Absolute perfection. I always make extra garlic bread because someone always asks for seconds!
2. Over a Bed of Spaghetti
This one’s a no-brainer. Whenever I have leftovers (which is rare!), I warm up some spaghetti, toss it with a little olive oil, and place a hearty slice of Eggplant Parmesan right on top. The extra marinara sauce from the dish coats the pasta beautifully. It’s like a restaurant-quality meal at home!
3. In a Crusty Sandwich
If you’ve never had an Eggplant Parmesan sandwich, you’re missing out. I love stuffing a few crispy eggplant slices into a toasted hoagie roll with some melted mozzarella and extra marinara. It’s messy but SO worth it. Perfect for a quick lunch or game-day snack!
4. With a Fresh Green Salad
Whenever I want something lighter, I pair this dish with a simple green salad. My go-to is mixed greens with balsamic vinaigrette, cherry tomatoes, and shaved Parmesan. The tanginess of the dressing balances out the richness of the eggplant perfectly.
5. As a Side to Grilled Chicken
I know this is a vegetarian dish, but sometimes I serve it alongside grilled chicken for extra protein. The smokiness of the grilled meat with the cheesy, saucy eggplant is a match made in heaven. If you’re feeding meat lovers, this is a great way to keep everyone happy.
6. With Roasted Vegetables
When I have guests over, I like to keep things colorful with a side of Brenda Gantt’s Fried Okra, bell peppers, and cherry tomatoes. They bring a little sweetness and a pop of color to the plate, making the whole meal feel extra special.
7. With a Drizzle of Balsamic Glaze
Okay, this might sound fancy, but trust me—just a little balsamic glaze drizzled over the top before serving makes all the difference. The slight sweetness and tanginess cut through the cheese and make everything taste even better. I tried this once, and now it’s a must every time!
8. Over Creamy Polenta
This is a game-changer! Instead of pasta, I serve Eggplant Parmesan over a bed of creamy, buttery polenta. The smooth, slightly sweet polenta soaks up the marinara sauce, and the textures together are just incredible. This is comfort food at its finest.
9. Inside a Wrap for a Quick Lunch
On busy days, I take a few leftover slices, wrap them in a tortilla with some fresh basil and mozzarella, and call it lunch! It’s an easy way to turn this dish into a grab-and-go meal without sacrificing any of the flavors.
10. With a Glass of Red Wine
And of course, no good Italian-inspired dish is complete without a great wine pairing! A glass of Cabernet Sauvignon or Merlot pairs beautifully with the rich tomato sauce and cheese. It makes a simple dinner feel like a fancy date night at home.
Some Tips on This Brenda Gantt’s Eggplant Parmesan Recipe
I’ve made this dish so many times, and trust me, a few little tricks can make a big difference! Here are my best tips to help you nail this recipe on the first try.
1. Pick the Right Eggplant
You want a firm eggplant with smooth, shiny skin. If it’s soft or has wrinkly spots, it might be overripe and taste bitter.
2. Slice Evenly for Perfect Cooking
Try to keep your slices about ½-inch thick. If they’re too thin, they’ll get mushy. Too thick? They won’t cook through properly.
3. Salt the Eggplant (If Needed)
If your eggplant tends to be bitter, sprinkle salt on both sides and let the slices sit for 30 minutes. Then, rinse and pat dry before cooking. This helps pull out extra moisture and makes the eggplant taste even better.
4. Don’t Skip the Egg White Mixture
The egg whites help the Parmesan stick to the eggplant. Make sure to beat them until frothy—this helps coat each slice evenly!
5. Press the Parmesan In Well
After dipping the eggplant in egg whites, press it into the Parmesan so it really sticks. The more cheese you get on there, the crispier it’ll be!
6. Flip Halfway for Even Browning
When baking, don’t forget to flip the eggplant slices halfway through! This way, both sides turn golden brown and crispy.
7. Let the Eggplant Cool Before Layering
If you stack the hot eggplant slices right away, they can get soggy. Let them sit for a few minutes before layering them with sauce.
8. Don’t Overdo the Sauce
Too much marinara sauce can make the eggplant lose its crunch. Just enough to cover each layer works best!
9. Broil for a Golden, Bubbly Top
After baking, pop the dish under the broiler for 1–2 minutes to get that perfect, golden-brown cheesy topping. Keep an eye on it, though—it can burn fast!
10. Let It Rest Before Serving
I know it smells amazing, but give it 5–10 minutes to cool down before digging in. This helps the flavors come together, and it won’t fall apart when you slice into it.
How to Store and Reheat Eggplant Parmesan Properly
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
Brenda Gantt’s Eggplant Parmesan Recipe
Ingredients
- 1 large eggplant
- 4 egg whites beaten
- 2 cloves garlic minced
- 2 15-ounce cans of tomato sauce (salted)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
- ½ cup mozzarella cheese optional
- Olive oil or cooking spray
Instructions
- Heat a small amount of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about a minute, making sure it doesn’t burn. Pour in the canned tomato sauce and add oregano, Italian seasoning, garlic powder, and black pepper.
- Stir well and let it simmer on low heat for 10–15 minutes. If the sauce gets too thick, add a splash of water.
- Preheat your oven to 400°F (200°C). Slice the eggplant into ½-inch thick half-moon pieces. In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined. Pour the grated Parmesan cheese onto a shallow plate for coating.
- Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, coating both sides well. Place the coated eggplant slices on a greased cookie sheet. Lightly spray the tops of the eggplant slices with cooking spray to help them crisp up. Bake in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning.
- Once the eggplant slices are done, remove them from the oven and let them cool slightly. Layer half of the eggplant slices in a casserole dish. Pour half of the marinara sauce over the eggplant. Sprinkle a small amount of mozzarella cheese on top (optional).
- Repeat with another layer of eggplant, marinara sauce, and mozzarella.
- Place the casserole dish back into the oven and bake for 10 minutes, just until the cheese melts and the dish is heated through. Serve warm and enjoy!
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Notes
Common Queries on This Brenda Gantt’s Eggplant Parmesan Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Eggplant Parmesan Recipe that people often ask.
1. What does Eggplant Parmesan taste like?
Oh, it’s pure comfort food! The eggplant gets this crispy, cheesy crust from the Parmesan, and when you layer it with the rich, garlicky marinara sauce, it’s just heavenly. The texture is tender but not mushy, and the optional mozzarella adds that gooey, melty goodness.
2. How do you cook eggplant without it getting mushy?
The trick is baking it at the right temperature and not overloading it with sauce. I always slice the eggplant evenly (about ½ inch thick), coat it in Parmesan, and bake at 400°F until golden brown. That way, it stays crispy outside and soft inside—never mushy!
3. How long to heat Eggplant Parmesan?
If you’re reheating leftovers, the best way is in the oven at 350°F for about 10-15 minutes. That keeps the crust crisp and the cheese melty. The microwave works too, but it tends to make the eggplant a bit soggy.
4. How do you cook Angelo’s frozen Eggplant Parmesan?
I’ve tried it, and the best way is to bake it straight from frozen! Just preheat your oven to 375°F, place it on a baking sheet, and bake for 35-40 minutes until bubbly and hot in the center. If you want an extra crispy top, broil it for a minute at the end!
5. Can I make Eggplant Parmesan without cheese?
Technically, yes! If you’re dairy-free, you can skip the Parmesan and use a dairy-free alternative, or just bake the eggplant with some seasoning for a crispy crust. It won’t be the same, but it’ll still be delicious.
6. Why do you use egg whites instead of whole eggs?
Egg whites make the coating lighter and crispier, which I personally love. But if you want a richer texture, you can totally use whole eggs! Both ways work.
7. Can I add meat to this recipe?
Absolutely! Sometimes I like to add cooked ground beef or Italian sausage between the layers for extra protein. If you’re feeling fancy, shredded rotisserie chicken works too!
8. How do I stop the eggplant from absorbing too much oil?
Eggplant is like a sponge—it soaks up oil fast! That’s why I prefer baking instead of frying. Also, spraying a light mist of olive oil instead of drenching it helps keep it crispy without getting greasy.
9. Can I make this recipe ahead of time?
Yes! I do this all the time. Just assemble everything and store it in the fridge for up to 24 hours. When you’re ready, pop it in the oven and bake as usual. It actually tastes better when the flavors have time to meld!
10. Can I freeze leftover Eggplant Parmesan?
For sure! Just let it cool completely, then wrap individual portions in foil or an airtight container. It keeps well for up to 3 months. When you’re ready to eat, bake it at 350°F for 20-25 minutes straight from frozen—no need to thaw!
Brenda Gantt’s Eggplant Parmesan is a comforting, flavorful dish that’s both crispy and cheesy without being too heavy. It’s a perfect recipe for a cozy family dinner or a special occasion.
Try this recipe today, and let me know how it turns out! I guarantee it’ll become a favorite in your home. Happy cooking!
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