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Creating Gluten Free and mostly healthy recipes

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Eggplant Parmesan

July 9, 2014 by Peter Block 7 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

This is truly a simple dish to make.  It has a few steps and not too many ingredients but it is so flavorful.  Even though it is a vegetarian meal, it is very hearty.  I really like eggplant and have cooked a variety of recipes using it.  One of my favorite eggplant recipes is baba ganoush.  The only problem is, in my family, I seem to be the only one who likes it.  So I have only made it once in the house.  I love to make chicken Milanese and the preparation of this eggplant is very similar.

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Eggplant Parmesan

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Ingredients:

  • 1 eggplant, sliced
  • 3 eggs, beaten
  • 2 cups of Italian bread crumbs
  • 1 cup of flour
  • salt, pepper & cayenne to taste
  • 1 – 2 cups of shredded parmesan
  • 1 cup tomato sauce
  • 2 sprigs of basil
  • 2 tbsp olive oil

Directions:

Begin by setting up a dredging station.  In 3 separate bowls, put the eggs in one bowl, the breadcrumbs in a second bowl and the flour, salt, pepper & cayenne in another bowl.  Meanwhile, in a sauté pan, add the oil and heat on medium high heat.  While the oil is warming, work the sliced eggplant through the dredging station.

Sliced eggplant 500

Eggplant Slices

Start with placing the eggplant in the flour mixture. Shake off the excess, and drop in the egg mixture.  Again, let the excess drop of and finish by putting in the breadcrumbs.  Pat the crumbs into each side.  Place in the sauté pan and cook on both sides for approximately 2 minutes.

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Sauteed Eggplant

Remove the cooked eggplant from the sauté pan and place on a plate covered with a towel – to soak up the extra oil.  Next, place the eggplants on a baking tray.  Now it is time to start building the parmesan.  Top the eggplant with a good dollop of tomato sauce, and then, a good handful of shredded parmesan.

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Tomato Sauce Added

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Cheese Added

Repeat until all the eggplants have been used.  Place in a 325 degree oven and cook for maybe 1 minute or so.  You just want the cheese to melt.  Top with a basil leave – reserve some tomato sauce for dipping.

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Serve and enjoy!

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Filed Under: dinners Tagged With: cheese, dairy, dinner, Italian, sauce, spices, tomatoes, vegetables, vegetarian

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Comments

  1. marcie

    July 13, 2014 at 10:21 pm

    I’m the only one into eggplant in my family too, but I’d have no problem whipping this up just for myself and eating every bit of it. This looks just delicious!

    Reply
    • Chef Peter Block

      July 14, 2014 at 11:21 am

      Thx. Sometimes our work is our reward!

      Reply
  2. Happy Valley Chow

    July 9, 2014 at 8:32 pm

    Wow that looks delicious Peter! Great job 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply
  3. Carol at Wild Goose Tea

    July 9, 2014 at 4:51 pm

    I had to read this post. This is a favorite dish from childhood——and that was long long ago.
    I had to see what you did with the dish. I am pleased with your variation! I pinned it.

    Reply
    • Chef Peter Block

      July 11, 2014 at 9:38 am

      Thx Carol. Do you come from an Italian family?

      Reply
  4. Janette@culinaryginger

    July 9, 2014 at 1:10 pm

    A great vegetarian dish without missing the meat. I’ll add this to my recipe list.

    Reply
    • Chef Peter Block

      July 11, 2014 at 9:39 am

      Janette, let me know if you try this recipe and how it turns out.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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