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Local, Organic Eggplant Parmigiano

Eggplant Parmigiano Cherry Tomatoes

Eggplant Parmigiano Cherry Tomatoes

Fairway local and organic produce and our incredible selection of cheeses means a healthy, vegetarian dinner is easy and delicious. Try this Eggplant Parmigiano recipe with local, organic eggplant, basil and cherry tomatoes tonight with your family. Garlic, Panko breadcrumbs and Parmigiano-Reggiano grated cheese make this meal oh-so satisfying.

Eggplant Parmigiano

By @LifesLittleLookBook for Fairway

Prep Time: 10 minutes; Cook Time: 20 minutes; Serves: 2-3 people


For the eggplant:

  • 1 large eggplant
  • 2-3 glugs grape seed oil
  • Salt and pepper

For the topping:

  • ¼ cup Parmigiano-Reggiano grated cheese
  • ½ cup Panko breadcrumbs
  • Salt and pepper
  • 2 tsp Fairway Extra Virgin Olive Oil
  • Optional: pinch of red flake peppers

For the warm tomato salad:

  • 1 cup combination of orange and red cherry tomatoes
  • 6 small basil leaves
  • 2 tbsp seasoned rice vinegar
  • 2 tbsp Fairway Extra Virgin Olive Oil
  • 2 small garlic cloves thinly sliced


  1. Preheat your oven to 450°F.
  2. Slice your eggplant in half lengthwise. Using a paring knife, score your eggplant (make lines from top right to bottom left and then from top left to bottom right, creating a patchwork – don’t slice through!)
  3. On a lined and Pam-sprayed baking sheet, drizzle grape seed oil (you can also use regular olive oil), covering both the front and back of the eggplant. Season both sides with salt and pepper. Lay the eggplants face down, skinside up on the baking sheet; place in the oven for 20 minutes until roasted.
  4. Meanwhile, in a bowl combine breadcrumbs, grated cheese, pepper flakes, and grape seed or olive oil (I prefer olive oil here and grape seed oil on eggplant). Mix with your hands until you have what feels like moist sand. Season with salt and pepper.
  5. Halve your cherry and sun-gold tomatoes (or quarter, if they’re bigger), chifonade the basil (cut the basil into thin slices), and combine the tomatoes and basil in one bowl. Mix with seasoned rice vinegar, salt and pepper.
  6. In a small saucepan over the lowest heat possible, warm the extra virgin olive oil and thinly sliced garlic. The garlic will start to turn golden brown as the olive oil becomes infused.
  7. Flip over the eggplants so the scored side is up; place the breadcrumb mixture on top and bake for another 5 minutes until golden-brown.
  8. Once the eggplants come out of the oven, remove the warm garlic oil from the stove and add to the tomato salad. Drizzle the tomato mixture on top of eggplant and serve. Optional: grate a little extra Parmigiano-Reggiano and fresh basil on top!

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