Eggplant Parmesan

My family and I love trying new things. When I picked up my fruits and vegetable  from Bountiful Baskets. Which is a group of people who work together for mutual benefit. This is a grassroots, all volunteer, no contracts, no catch co-operative. Since there are no employees at Bountiful Baskets, we as a group pay rock bottom prices on your food. So for the first time I got some Asian Eggplant. I was really excited to see what we could come up with.



When we came across Eggplant Parmesan I was really hesitant to because I was afraid when I cooked the eggplant it would turn soggy on the inside kind of like how squash cooks up. But I was wrong it cooked up so great and I will defiantly make this recipe again. I do not think I will bake them though because my kids ate more of them while dipping them in the sauce then they did as the casserole.



  • 2 lbs (about 2 large) eggplants
  • Kosher salt
  • Paprika
  • Basil
  • Garlic Powder
  • Spaghetti Sauce (pick your favorite)
  • vegetable Oil
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup fine dry breadcrumbs
  • 4 large eggs, beaten
  • 1 lbs of grated mozzarella cheese
  • 1/2 cup milk



  1. Cut eggplants lengthwise into 1/4 inch slices. Place in-between paper towels and let dry completely. Let dry for about 1/2 hour.
  2. When eggplant has dried … In a wide, shallow bowl, combine flour and breadcrumbs and 1 large pinch of each seasoning. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of vegetable oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg and milk mixture then coat with the bread crumbs. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels. Then sprinkle with the mixer of your seasonings again.
  3. Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella.
  4. Make a second layer of eggplant slices, topped by 1 cup of sauce, mozzarella. Add remaining eggplant, and top with the remaining tomato sauce and cheese.
  5. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Let me know if you try something like this and how it turned out for you. Don’t forget to include #mommyartists #eggplantparmesan


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