- 1 large eggplant from your garden
- 2 eggs, beaten
- 1 ½ – 2 cups of breadcrumbs (you can use pre-seasoned or add your favourite seasonings to them)
- ¼ cup olive oil
- 3 cups tomato pasta sauce
- fresh mozzarella
- grated parmesan
- basil from your garden
eggplant parmesan recipe
There’s something special about harvesting your own eggplants and transforming them into a delicious Eggplant Parmesan dish.
Try our vegetarian version of the classic Italian chicken parm with the added flavours of homegrown eggplants, elevating this recipe to new heights.
step 1.
Thoroughly rinse your eggplant and cut it into slices.
step 2.
In a colander, layer your sliced eggplant and salt generously. Let the layered eggplant sit for 30 minutes and pat dry.
step 3.
Dredge eggplant slices through your beaten eggs and then through the seasoned breadcrumbs one by one.
step 4.
Preheat oven to 350F.
step 5.
Fry the eggplant slices in heated olive oil over medium-high heat for about 2 minutes per side, or until golden. Pat extra oil off each slice of eggplant to prevent excess oil from accumulating.
step 6.
Spray an oven-safe baking dish with non-stick spray. Begin arranging your fried eggplant on the bottom of the dish. Layer with pasta sauce, mozzarella and a sprinkle of parmesan. Repeat until you have finished with eggplant slices.
step 7.
On the final layer, add extra parmesan. Bake for 20-25 minutes.
step 8.
Top with fresh basil. Serve and enjoy!
