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Quick Eggplant Parmesan

Quick Eggplant Parmesan

by Guest on February 28, 2012

in Recipes

This is one of my favorite summer
Recipes. I always look forward to eggplant season so I can make it once again. I like to make more thanĀ  we can eat for dinner so I have leftovers the next day! It is great as a eggplant burger!


~ Suzanne

Measures and Ingredients:


Cut eggplant into 1/4 inch slices. (I usually use globe eggplant but it can also be made with Japanese that we have now.
Dip the slices, first in a bowl of whipped eggs and then in a bowl of Italian bread crumbs.
Heat olive oil in a frying pan and when hot, fry the breaded eggplant until brown and soft. You may have to add more oil because the eggplant really absorbs it. Place on paper towel to absorb the extra oil after frying.
Place eggplant slices on a cookie sheet or other baking dish. Cover with a nice tomato sauce, chopped basil leaves and grated mozzarella and Parmesan Cheese.
Place in a 350 degree oven and cook until cheese is browned!

Adapted From:

{ 2 comments… read them below or add one }

Kay August 30, 2012 at 7:34 pm

I have never tried eggplant that I liked. Then I made this and I loved it. I will be making this every year now. Thank you so much. Even my family loved it.


FryFamilyFarm January 10, 2013 at 12:38 pm

They even freeze well! So you can take some out in the dead of winter and remember the sweetness of summer! One of our very favorites.


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