Daily Notes, Mmm...Food...

Eggplant Parmesan

In our CSA last week, we received a giant (and I mean Jack-And-The-Beanstalk-GIANT) eggplant.  This only means one thing to me: Eggplant Parmesan.

I based this off of a recipe I found online, but made a few adjustments.  I actually had enough eggplant to make two 9×13 dishes, but this recipe is for one 9×13. Pour some wine, turn on your “Italian by Dad” mix, and pretend to be Sicilian for the night…  What? You don’t have that CD?  I bet my dad would burn you one.

Eggplant Parmesan

Eggplant (enough to slice into 1 inch slices and cover a pan)
1/2 cup flour
3 eggs (beaten)
1 cup seasoned bread crumbs
1/4 cup fresh parsley, minced (or more if you love parsley)
1 teaspoon Oregano
1 cup fresh parmesan cheese, grated
1 (24 oz.) jar pasta sauce (I used vodka sauce, because it is delicious.  I also only used about 3/4 of the jar…yay leftovers!)
1 cup mozzarella (of course, you could add more)

Optional: I like to add a layer of spinach on mine, just for a little extra green.   This can be served as is, or on pasta, rice, couscous, quinoa, or any other delicious carb*.


1. Preheat oven to 350 degrees.  Spray a 9×13 pan with Pam.

2. Slice eggplant into 1 inch sections (do not peel).

3. Prepare three bowls in a line: first bowl = flour, second bowl = beaten eggs, third bowl = bread crumbs, parsley, oregano, and parm.

4. Dredge each eggplant slice first in flour, then egg, then bread cumb mixture.  Get them good and covered, and then cover the bottom of the pan with each slice.  Once your pan is full, sprinkle the rest of the bread crumb mixture on top of it all, because lawd knows that stuff is delicious.  If you want to add spinach or any other veggies, go ahead and add that layer now.

5. Bake for 30 minutes.  Remove from oven and cover with sauce and mozzarella.  Some people are sauce people, some people aren’t.  Honestly, just cover it however looks best to you.  Ditto on the cheese. (but come on…who doesn’t love cheese?)

6. Bake for 15 more minutes, or until cheese is melted.

SERVE HOT atop carb of your choosing*.

Megster “I’m not Italian but my step mom is” Meter

3 thoughts on “Eggplant Parmesan”

  1. Meghan, I love checking in on your blog now and again and making the delicious recipes you found! Why didn’t we cook more when we were roomies??

    Anyhow, I love eggplant parmesan and make it pretty often. I wanted to recommend you let your eggplant soak in salt water for an hour or so before starting the rest of the process. This takes a lot of the bitterness out of it and makes it more tender.

    Hope you’re loving life, busy girl.

    -14th floor girl next door


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