Eggplant Parmesan

Layers of crisp eggplant, cheese and sauce form the basic of this classic Italian eggplant Parmesan casserole.
Eggplant Parmesan

Eggplant Parmesan

By Sue Lau | Palatable Pastime

Welcome back to #FarmersMarketWeek!

Today I have a wonderful recipe for eggplant parmesan for you, which is made  sort of  in the style of lasagna, being layered  in a casserole. And the eggplant are also fried. I’ve posted a recipe for eggplant parm before (although on a recipe site, not the blog)  and back then I was more interested in eating low fat,  so the way I would make  it was to slice and bake with sauce on top along with a slice of cheese, where it looked more like a veal parm than a lasagna.
Eggplant Parmesan
I guess now the deciding factor for me would be if I wanted it for a main dish or a side dish. The little slices are perfect as a side. But this is more substantial and is definitely main dish fare.

You don’t have to peel the eggplant if you don’t want to. But it does layer better if it is. If I do the slices I don’t bother. I know there are differing theories on it, about how the peel is so distasteful, but it doesn’t bother me. There is also the camp that likes to salt/drain/rinse the eggplant because the seeds impart bitterness. I never did really notice that.

But then I am a person who loves beer with a bitter edge, like India Pale Ale.

But you can salt if you want. I’ll tell you what though- if you stick to slender and small eggplant that is nice and firm, there shouldn’t be an issue.

On the Parmesan cheese- I don’t use the powdery grated type.  Not that  I am  so  much of a snob- I mean, I like the cheese without filler,   but I am  sort of a cheap person. Not cheap in that I won’t buy nice things, but I like to be cheap so I can buy nice things. And blocks of Parm are much more inexpensive, and buzz up with the food processor grating blades in seconds flat. And the money I save helps me  if I buy things like truffles or foie gras without blinking an eye. My  husband blinks though—he gets a regular little eye tic at  my grocery bills, but then, he doesn’t have that food blogger gene and DNA, does he? (giggle)

Hey, he eats well, and he will tell anyone.
Eggplant Parmesan
But you know, eggplant  parm really is an inexpensive dish, considering the price of eggplant is well below that of good beef. And if you grow your  own veggies you can really save, but I find that the  farmer’s market are also good havens for finding really fresh produce at really low  prices.

I hope you like it.  Don’t forget the other recipes in the linkup below the recipe printout. And be sure to check back tomorrow for the last day of recipes.

Eggplant Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print

Eggplant Parmesan

  • 38 ounces purple globe eggplant
  • 4 eggs
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • cooking oil as needed
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


  • 1 large onion, chopped
  • 4-5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 quart tomatoes with juice
  • 2 cups tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1/2 teaspoon celery seed


  1. Place onion and garlic in saucepan with oil and saute until soft.
  2. Add remaining sauce ingredients ad simmer for 20-30 minutes, then puree with a stick blender.
  3. Heat over to 350F.
  4. Peel eggplant and slice into half inch rounds.
  5. Heat oil about 2 iches deep in a large skillet.
  6. Whisk eggs with water in a shallow dish.
  7. In another shallow dish season flour with Italian seasoning, salt and pepper.
  8. Dredge eggplant in flour, then in egg wash, then again in flour and egg wash.
  9. Fry eggplant in moderately hot oil until golden then drain on paper toweling.
  10. Layer eggplant with sauce and cheese, starting with a layer of sauce and finishing with cheese on top.
  11. Bake uncovered in the preheated oven for 25 minutes.
  12. Let sit ten minutes before cutting into lasagna-type squares and serving.

From the kitchen of

Thursday #FarmersMarketWeek Recipes

Eggplant Parmesan

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