Tuesday, September 17, 2013

Eggplant Parmesan

As you know, I have been helping with the garden in my parents' backyard. We are getting a pretty good harvest this summer. Something that we tried growing is eggplant. What a pretty vegetable eggplants are. So purple and beautiful. We got a few nice ones harvest so far.

I know the hubs isn't a huge fan of eggplant, but he loves lasagna, so what better recipe to try than eggplant parmesan. It's like lasagna, replacing the noodles with sliced eggplant. Delicious!

Eggplant Parmesan

  • 1 eggplant, thinly sliced
  • 1 egg, beaten
  • 2 c dried bread crumbs
  • 2.5 c spaghetti sauce
  • 8 oz shredded mozzarella cheese
  • 4 TBSP grated Parmesan cheese
  • 1/4 tsp Italian seasoning


  1. Preheat oven to 350 F.
  2. Dip eggplant slices in egg then coat in bread crumbs.
  3. Bake in single layer on baking sheet for 5 minutes on each side
  4. Spread thin layer of sauce over bottom of 9x13 baking dish
  5. Layer eggplant, cheese, and sauce until gone.
  6. Sprinkle cheese and seasoning over the top.
  7. Bake for 35 minutes until golden brown.
  8. & Enjoy!


  1. If you heavily salt the eggplant after you slice it, let it sit for about 30 minutes, then rinse off the salt and pat it dry, some of the bitter flavor goes away. It might be worth a try for your hubby's tastes!

  2. good job! eggplant is always so hard to cook (at least for me!)

  3. Oh, this sounds wonderful! I love this dish, but I've never made it. Thanks for the recipe. Have a great day!
    Heidi’s Wanderings


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