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Butternut Squash Eggplant Parmesan

  • Author: Sprinkles and Sea Salt


  • 2 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 3 large cloves garlic
  • 1/4 cup heavy cream
  • 1 cup grated parmesan cheese, divided
  • 1 large eggplant
  • 1/4 cup olive oil
  • 2 eggs
  • 1/3 cup bread crumbs
  • 8oz fresh mozzarella cheese, sliced thin


  1. Preheat oven to 425°F
  2. Toss butternut squash with olive oil, sea salt and pepper
  3. Spread onto a large baking sheet in a single layer
  4. Wrap garlic cloves in aluminum foil, place on baking sheet
  5. Bake butternut squash and garlic for 50 minutes, cool until cool enough to handle
  6. In food processor, process butternut squash, garlic, heavy cream and 1/2 cup parmesan cheese until smooth, set aside
  7. Slice eggplant into 1/4 inch slices, brush with olive oil, sprinkle with sea salt
  8. Reduce oven temperature to 400°F
  9. Lay eggplant slices on a baking sheet
  10. Bake for 10 minutes, 5 minutes on each side
  11. Whisk together eggs
  12. Combine bread crumbs and 1/2 cup parmesan cheese, pour onto a plate
  13. Dip each slice of eggplant in the egg and then coat with bread crumb mixture
  14. In a baking dish Layer 1 slice of eggplant, thick coating of butternut squash sauce and 1 slice of mozzarella cheese, repeat with all the eggplant slices
  15. Bake for 20 minutes
  16. Serve hot