RECIPE: Eggplant Parm

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Who knew posting a simple statement about your dinner would receive such a response!  Earlier today I was going through my fridge trying to decide what to prepare for dinner when I spotted an eggplant in the veggie tray I had bought the other day.  I simply posted a status about my great find and my plans for dinner and the PM requests for my recipe came in with a vengeance.  That gave me a great idea!  Another topic to blog about, some simple recipes for the busy mom.  🙂 



My eggplant parm is not exactly the healthiest meal due to the step where I fry it.  However, often times I skip this step and it goes directly into the oven without being fried.  You lose the crispy texture of the breading but it’s still yummy none the less.  🙂


So I took the easy route today.  Normally I would use a homemade sauce but when I checked my freezer, I was out so I grabbed my “emergency sauce” from the cupboard.  It does the job.  🙂    For this recipe, you will need: 

  • oil (normally I use vegetable oil but I was out so I went with canola) 
  • tomato sauce
  • bread crumbs (using homemade is SO much better but I cheaped out again)
  • one egg
  • one large eggplant
  • cheese (not pictured), I used mozza

Begin by pouring some oil into your pan and heat at about med/high.  Also preheat your oven at 375.

Next, slice your eggplant, 1/2 – 1 inch slices are good

Take some sauce and cover the bottom of your pan (keeps the eggplant from sticking and you can use this extra sauce later to top your pasta if that’s what you choose to serve it with).

Crack your egg into a shallow bowl, lightly beat it with a a fork, then dredge the eggplant slices through the egg.


Using another shallow dish, add your breadcrumbs and then cover the slices on both sides.

Now drop your eggplant slices into the hot oil.  Like mentioned before, you can skip this step and put them directly into the baking pan but you won’t get that crispy texture. 

They don’t need long, about 20-30 seconds per side, just enough to get a crunchy texture on the outside.

Lay the browned eggplant slices into the pan.  As you can see to fill up the space around the outside, I simply cut some of the pieces in 2 (I did this prior to breading). 

Now spoon some more sauce over the eggplant and put into the preheated oven.  Bake for 10 minutes.

While the eggplant is baking, either slice or grate your cheese. 

Remove the eggplant from the oven after the 10 minute mark and top each slice with cheese.  Place back into the oven for another 5 minutes.


While the eggplant was cooking, I prepared the pasta.  In this case, the eggplant was our main dish but you can also serve it as a side dish.  That’s it!  Yummy eggplant and one of my kids favourite dishes!

My kids enjoying their eggplant parm.  (please excuse the lack of pants on my daughter, she spilled her water on them while they were sitting waiting for dinner to be served).  After her first bite, Sophie actually asked “Mommy, is there more!?!” concerned that she would not get seconds when she was done.  This is HUGE in my family as my daughter had a habbit of not eating her dinner. 


Well, I hope you enjoyed  🙂  It’s a simple dish, takes maybe 10 minutes prep time, another 15 to bake and that’s it!  Easy dinner that doesn’t require a lot of work and most importantly, the kids LOVE it.


Jenn Perry

The author Jenn Perry

Entrepreneur, Child-Wrangler and Domestic-Goddess-Wannabe, Jenn is a married, mother of two. She is also the founder of That's So Social and Editor in Chief of Travel Mavens. Likes: travel, eggs benedict, yoga pants, dogs, and Netflix.