May 11, 2012

Posted by in Awesomeness, Fruit Snacks, Pasta, Veggie Friendly | 2 Comments

Eggplant Parmesan




I’m not sure who turned me on to Eggplant Parmesan, but I remember the first time I had it was at Macaroni Grill. All I can say is it was love a first bite. That’s why I wanted to learn how to cook it for myself, and that’s just what I did (It’s super easy to cook).


Okay, here’s the ingredients I used (as you can see, generic is my friend):


Although I used Mozzarella cheese this time, I like Italian style cheese much better with this dish.



  • 1 Large Eggplant
  • Angel Hair Pasta (you can use linguine or spaghetti also)
  • About 2 Cups of Shredded Italian Style Cheese (I only used mozzarella because it was what I had at the time)
  • Grated Parmesan Cheese
  • Red Sauce – I like to use Marinara, but your can use spaghetti sauce
  • Italian Style Breadcrumbs
  • Extra Virgin Olive Oil (EVOO)
  • 3-4 Eggs (I forgot to photograph the eggs! *Melissa slaps her forehead with the palm of her hand while shutting her eyes*)


Step 1: Pre-heat oven to 350 degrees

Step 2: Peel Eggplant (I used a potato peeler) & cut into 1/2 inch slices. Don’t worry if you’re not precise; my slices came in all shapes & sizes Smile



Step 3: Pour some breadcrumbs onto a plate (you will need to refill periodically), and beat the eggs.



Step 4: Saturate the eggplant slices in the egg wash, then dredge in breadcrumbs (one-by-one).



Step 5: Pour some EVOO into a fry pan (just enough to create somewhat of a shallow pool; I wasn’t trying to deep fry them) & heat it up. Once the oil is heated, began to put the coated Eggplant slices in the oil and brown them on both sides.


This is how they looked when I was done.



Step 6: Now it’s time to layer (make sure you mist the pan with non-stick spray before adding ingredients)! Use a spoon to line the bottom of a pan (pan size: 9×13) with the red sauce. Next, place one layer of Eggplant slices on top of the sauce. Then, sprinkle shredded cheese and grated cheese on top of that. And, repeat (just make sure you end w/ sauce then cheese).







Step 7: Once layering is complete, place in the oven for about 30mins, or until cheese browns (Tip: before placing in the oven, try sprinkling Italian seasoning on top). While the main dish is baking, start boiling your pasta.



Step 8: Ta Da!!! Serve & enjoy.



I’ve cooked this dish a few times, and it’s officially one of my favorites. I know you’re probably thinking, “Eggplant! Yuck!”  I feel ya. Certain vegetables just sound nasty. But, don’t knock it ‘til you try it! **G.I.G.**

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  • Jessica

    This looks tasty, I might have to try this in a wk or two. (cough cough):)

    • It’s really good! When you make it, let me know how you like it.