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Eggplant Parmesan with Pasta

on July 15, 2010 · 8 Comments

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Easy Eggplant Parmesan

I have to admit, I am not a big eggplant fan, so when we got one in our CSA, I wasn’t really sure what to do with it. I got a few ideas from my readers on my Facebook Fan page and kinda winged the recipe below.  It ended up being pretty good!

This was also a great meal to have a little helper on.  My daughter had a great time assembling the eggplant rounds with sauce and cheese for me!

Eggplant Parmesan with Pasta
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Ingredients
  • 1 large eggplant, sliced ¼ inch
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • 1 tsp salt
  • 1 tsp oregano and basil
  • 2-3 tablespoons oil (olive, grapeseed or coconut)
  • 1 jar spaghetti sauce
  • shredded mozzarella cheese
  • pasta – linguine, angel hair or spaghetti
Instructions
  1. Heat oil in large pan on medium heat. Put the egg and bread crumbs in two separate dishes to dredge eggplant.
  2. Turn eggplant slices first in egg, then in bread crumbs. Place into hot pan with oil and brown on both sides.
  3. Place cooked eggplant pieces into a 9×13 pan. Top each piece with spaghetti sauce and mozzarella cheese.
  4. Cook in 350 degree oven for 15-20 minutes.
  5. Serve alongside pasta tossed with remaining spaghetti sauce.
3.4.3174

View instructions picture by picture…

Heat oil in large pan on medium heat. Put the egg and bread crumbs in two separate dishes to dredge eggplant.

Turn eggplant slices first in egg, then in bread crumbs.  Place into hot pan with oil and brown on both sides.

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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Comments

  1. stephanie July 15, 2010 at 8:47 am

    Here’s the picture. It was a huge hit with my 4 yr. old.

    Reply
    • Kelly July 15, 2010 at 1:02 pm

      Wow! That looks awesome!

      Reply
  2. Kim Swieder July 15, 2010 at 10:06 am

    My husband is a chef here in Nashville and he taught me a helpful tip for preparing eggplant. If you salt both sides of the eggplant and let it sit for an hour before cooking it will take a lot of the bitterness out of the eggplant. 🙂

    Reply
    • Kelly July 15, 2010 at 1:02 pm

      OOh, that’s a great tip. Thanks Kim!

      Reply
  3. Leah July 15, 2010 at 12:57 pm

    It looks so yummy and fun to fix!

    Reply
  4. bridget July 15, 2010 at 2:59 pm

    Quick tip if it’s too greasy for you. You can bake the eggplant in the oven instead of frying it to make it a little healthier.

    Reply
  5. Suzanne July 19, 2010 at 7:57 am

    This is my FAVORITE thing to do w/eggplant. I had never bought it until I found this recipe. I LOVE that we’re getting LOTS of vegetables in our diet w/this recipe. The recipe makes up a veggie “base,” and there are 5 DIFFERENT recipes that you can make w/the veggie base (Black Bean Soup, Pizza, Chicken Soup, Beef/Spaghetti dish, and Shrimp & Rice). We use this to make the Black Bean Soup, Beef dish, and Shrimp & Rice. The GREAT thing about this recipe is that it makes FOUR servings of the veggie “base.” You can freeze these in 4 individual ziplocs, whip them out of the freezer, add a few additional ingredients…and you have dinner. The recipes that you make with the veggie “base” all have different flavors, so it’s not like you’re eating the same thing 4 different ways. The other thing that I love about this–no processed food! I found the recipe for Greek seasoning online and make it from scracth.

    Here’s the link:
    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=643742

    Reply
  6. Lauren July 22, 2010 at 12:53 pm

    Should this be called Eggplant Mozzarella? I’m going to try it, but I don’t think I have any mozzarella…just parmesan. 🙂

    Reply

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