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Eggplant Pie with Parmesan Crust

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Eggplant Pie with Parmesan Crust

Eggplant Pie with Parmesan Crust

Jessica Braider
I don’t usually fry foods in oil but if you coat the eggplant with the egg and flour and blot it with paper towels it doesn’t absorb much of the oil and most of it remains in the pan, which means this healthy family dinner recipe is actually reasonably low in calories and fat.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 8 servings


  • 2 – 3 eggs as needed
  • 3/4 cup whole wheat or white flour (use wheat/gluten-free if needed)
  • 1 cup vegetable oil
  • 1 medium eggplant peeled and sliced into thin rounds
  • 2 cups red pasta sauce
  • 1/2 cup grated Parmesan cheese


  • Preheat the oven to 350 degrees. Spray a pie plate with nonstick cooking spray.
  • Beat the eggs in a shallow bowl just a little bigger than the width of the eggplant. Put the flour in another shallow bowl.
  • In a large heavy skillet, preferably cast iron, heat the oil over medium to medium-high heat.
  • Coat a slice of eggplant with the flour, allowing excess to fall back in the bowl, then dip it in the egg, letting the excess drip back in the bowl, then dip the slice back in the flour to coat it lightly.
  • Put it in the hot oil and repeat with as many slices as can fit in the pan without crowding them (4 or 5). Cook them until they are lightly brown, then flip and repeat on the other side, 1 – 2 minutes per side. Transfer them to a paper towel-lined baking sheet and blot the tops with a towel, too. Repeat with the remaining eggplant slices.
  • Layer the eggplant in the pie dish (it should be almost full), then top it with the tomato sauce then the cheese.
  • Bake it, uncovered, for 25 minutes until it is nicely browned on top. Serve immediately or refrigerate it for up to 4 days or freeze for up to 3 months. The eggplant is also great as a filling for a sandwich.

Slow Cooker Directions

  • Do not fry the eggplant. Omit the eggs, flour and oil. Place a thin layer of pasta sauce in the bottom of the slow cooker (if your sauce is very thick, add 1/4 – 1/2 cup of water to it). Arrange half the eggplant slices on top of the sauce, cover with half the remaining sauce, the rest of the eggplant slices, then the rest of the sauce. Top with the Parmesan cheese.
  • Cook on low for 6-8 hours or on high for 3-4 hours.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Assemble the dish in the instant pot by following the same directions as for slow cooker, being sure to add water to thin the sauce. Cook on HIGH for 11 minutes, then Natural Pressure Release or Quick Pressure Release as desired.


Do Ahead or Delegate: Beat and refrigerate the eggs, peel and slice the eggplant, grate the Parmesan cheese, if necessary and refrigerate it, or fully prepare and refrigerate or freeze the pie.
Scramble Flavor Booster: Mix 1/2 tsp. each of garlic powder, dried basil and/or oregano into the flour before coating the eggplant.
Tip: If you’d like to boost the flavor of store bought pasta or pizza sauce, stir in some crushed red pepper flakes, freshly ground black pepper, balsamic vinegar or even fresh lemon zest.
Nutritional Information Per Serving (% based upon daily values)
Calories 250, Total Fat: 18g, 27.5%; Saturated Fat: 4g, 18%; Cholesterol: 54mg, 18%; Sodium: 391mg, 16.5%; Total Carbohydrate: 17g, 5.5%; Dietary Fiber: 4g, 17%; Sugar: 5g; Protein: 7g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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