Eggplant Parmesan | Back Home Again: Eggplant Parmesan

Wednesday, October 9, 2013

Eggplant Parmesan

I originally posted this as a guest post on my friend Bekah's blog awhile back. But, we've been getting tons (and I mean tons!) of eggplant at our CSA so I thought it fitting to also post to my blog. Plus, it's so good that I couldn't resist sharing here :-) An added bonus is that all the veggies came from our CSA!  

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4 tomatoes, chopped
2 garlic cloves, chopped
1 tsp rosemary
1 tsp basil
red pepper flakes, to taste
salt, to taste

Combine ingredients in saucepan. Cook until tomatoes are soft. Puree with immersion blender to desired chunkiness.


Slice eggplant and dip in egg, then panko breadcrumbs and place on baking sheet sprayed with cooking spray. Bake at 350 for 15 minutes, take out of oven and sprinkle mozzarella on eggplant. Bake for 10 minutes or until cheese is slightly browned. 



Cook your favorite pasta, then top with sauce, then eggplant. Enjoy!




  1. I don't know that I've actually ever had eggplant... but I always considered it as something I wouldn't eat. Looking at how you prepared it has me curious now. I may try it!


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