Smoked Eggplant Parmesan

 This seasonal recipe works great in the Combitherm combi oven because of the controlled smoking environment. And by not frying the eggplant, this recipe yields a healthier, inexpensive, vegetarian main course with a twist on a familiar flavor. 


1 cup apple wood chips
2 large eggplants
1 teaspoon salt
1 teaspoon sugar
3 cups breadcrumbs or panko3 eggs
2 cups flour
1 teaspoon oregano
2 teaspoons basil
1/2 cup EV olive oil
3 large fresh tomatoes
12 slices mozzarella or provolone cheese
1/2 cup grated Parmesan Cheese
1 cup tomato sauce


Prepare the eggplant for smoking:

  1. Peel and slice into 1/2" thick slices. Sprinkle with salt and sugar.
  2. Soak wood chips. Set both aside for 30 minutes.
  3. Rinse eggplant to remove excess salt.
  4. Place on a screen or grill grate in combi oven.
  5. Smoke for 15 minutes at 120°F in convection mode. Leave in combi for another 10 minutes.

Bread the eggplant

  1. Pat the eggplant slices dry with a paper towel.
  2. Dredge in flour, then beaten egg, and finally in breadcrumbs, patting them to ensure the breading is even.

“Fry” the eggplant

  1. Preheat the Combitherm to 375°F.
  2. Spread olive oil on a baking sheet.
  3. Arrange the eggplant slices so they do not touch each other.
  4. Bake in the combi oven at 375°F in combination mode, browning level 2, for 5-8 minutes or until golden brown.

Assemble the parmesan

  1. Preheat combi to 325°F.
  2. In a deep dish, spread 1/2 cup tomato sauce on bottom.
  3. Arrange slices of the eggplant, alternating with slices of tomato and half slices of cheese.
  4. Top with remaining sauce.
  5. Bake in combination mode at 325°F for 20 minutes, then sprinkle with parmesan cheese.
  6. Bake for 5 more minutes.
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