- 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.
- Thoroughly rinse your eggplant and cut it into slices.
- In a colander, layer your sliced eggplant and salt generously. Let the layered eggplant sit for 30 minutes and pat dry.
- Dredge eggplant slices through your beaten eggs and then through the seasoned breadcrumbs one by one.
- Preheat oven to 350F.
- 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.
- 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.
- On the final layer, add extra parmesan. Bake for 20-25 minutes.
- Top with fresh basil. Serve and enjoy!
