We grew four beautiful eggplant plants in our garden this year from seed. I think we planted little late as they were really just starting to produce mature fruit as the frost began closing in on us. Next year we’ll be sure to start them a little sooner and maybe inside instead of directly sown into the ground.
It’s amazing to me how such a tiny seed can yield such a big plant with such heavy fruit! Way to go nature!
This Easy Eggplant Parmesan is one of Justin’s favorite meals. It is made with inexpensive ingredients and doesn’t take much time to get on the table. There might be a few extra dishes to contend with, but trust me, it’s worth it!
Easy Eggplant Parmesan
- cookie sheet
- Baking Rack
- 13 x 9 baking pan
- 3 shallow bowls
- 1 large eggplant peeled and sliced into 1/4" rounds
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 2 eggs beaten
- 1/4 cup cornstarch
- 2/3 cup dried breadcrumbs
- 1 cup marinara sauce
- 1 cup Parmesan cheese freshly shredded
- cooking spray
- Peel and slice eggplant into about 1/2" thick slices and set aside
- Mix eggs, garlic powder, salt and Italian seasoning in a shallow bowl
- Place cornstarch in one shallow bowl and bread crumbs in another
- Place baking rack on top of cookie sheet and coat lightly with cooking spray. Preheat oven to 350 degrees
- Dredge eggplant slices in cornstarch on both sides one at a time. Shake off excess.
- Drop into egg mixture and coat on both sides, again, one at a time.
- Drop into breadcrumbs and coat on both sides.
- Place on baking rack.
- Once all slices are coated, lightly spray the tops with cooking spray and bake for 20 minutes in a preheated 350 degree oven.
- Remove slices from baking rack and place in 13 x 9 pan in a single or slightly overlapping layer.
- Cover with marinara sauce and sprinkle with cheese.
- Bake an additional 10 minutes or until cheese in melted and browned.
- Serve with a side of buttered pasta sprinkled with more Parmesan cheese.