Baked Eggplant Parm

1- I love eggplant 2- I love eggplant parmesan 3- I love love when I can make something "unhealthy" just a bit healthier 4- I love love looooove when I can make something "unhealthy" just a bit healthier and it ends up being equally as delicious!

All I did was take eggplant slices, drizzle with EVOO, salt and pepper, and grilled them. Layer in a pan with tomato sauce, mozzarella cheese, and dollops of ricotta cheese. The final layer on top was mozzarella cheese and fresh basil. Bake at 425 for 45 minutes. Voila!

Why Philly Food Girl?  Philly Food Girl was founded in 2014 in an effort to simply centralize all of my food photos. I’ve since had the privilege of becoming one of Philadelphia's top Influencers, and currently have the honor of being named a Food Network Magazine Tastemaker. My passion for all-things-food began as a child, and transitioned into hosting and cooking for loved ones. As Philly Food Girl, I freelance as Creator for local, national, and international brands, and partner with wide range of organizations for events and sponsorships. All of these accolades pale in comparison to my favorite job title: Mom.

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