Tuesday, June 25, 2013

Egg Plant Parmesan

Scripture to Live By: 
Proverbs 17:22 A joyful heart is good medicine,but a crushed spirit dries up the bones.
 Proverbs 31:25 Strength and dignity are her clothing, and she laughs at the time to come.
Matthew 11:29-30 Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls. For my yoke is easy, and my burden is light.

Food Recipe:
Egg Plant, Egg Plant, Egg Plant every where.  I love this time of the year when some of our favorite vegetables are becoming more readily available.  I love fresh vegetables but especially Egg Plant.
We like Egg Plant cooked in several recipes.  Egg Plant Parmesan is one of our favorites.

If you would like to make it like I do here is what you will need:
2 egg plants
1 can of Grated Parmesan Cheese
3 eggs
1 can of Progresso Italian Bread Crumbs
2 jars of Ragu or Presto Pasta Sauce or your favorite brand.
1 16 ounce package of Mozzarella Cheese

Cut ends off the egg plant.

Slice in 1/4 inch slices with the peel on.

Measure out your Italian bread crumbs and eggs in two different bowls.

Beat your eggs.

Dip egg plant in beaten eggs.

Roll in Italian bread crumbs.

Put in electric skillet that has been sprayed with cooking spray, I also spray the tops of the egg plant with cooking spray.(For crisper, use a couple table spoons of oil in the pan, heat oil before putting egg plant in the oil.)

Cook until golden brown on both sides.

About 15 minutes or until tender.  

While the egg plant is cooking prepare your 9 x 13 dish with a layer of Ragu Pasta Sauce.

Spread a half of jar evenly on the bottom of the dish.

Top with Parmesan cheese.

When the Egg Plant is fully cooked,  remove from pan.

Start layering in on top of the Parmesan Cheese.

If the Egg Plant is large slices then it will not take many to cover the dish layer.
If the slices are not that large you will need more to cover the layer.

Then top the egg plant with more sauce.

Top the sauce with a half a bag ofMozzeralla Cheese.

Add more Parmesan cheese as well.

If you have shredded Parmesan you can add it instead of grated Parmesan.

Repeat layers of Egg Plant.




Cover with foil.

Cook for 30 minutes at 350 degrees.
Then remove foil and cook another 10-15 minutes. or until golden.

Let cool slightly before serving.

I served the Egg Plant Parmesan with Herbed mashed potatoes and peas.

Add this to your list of recipes for using Egg Plant. It is soooo good.


Parties I Link Up To: 







  1. We are overflowing with eggplant this time of year too. Do you have any other recipes you like?

  2. What a great recipe!Looks delisious!Well done!

  3. I'm going to make this next week!

  4. Your recipe is simple. I haven't tried to leave the peel on, but I can see that would be the easiest to do. I usually take a pack of herbed stuffing mix and grind it in my chopper for the bread.
    Your photos certainly do cause me to want to try your way soon.

  5. Oh this looks absolutely DELICIOUS!!! I LOVE eggplant parm and haven't had it in so long!!! Yours looks so wonderful, I can just smell it!!!!

  6. Ohh...that looks really good!

  7. Oh my! This looks delicious. I'm definitely pinning!

  8. This looks delicious and your tutorial is good (thorough). I also like your Scriptures at the beginning. Bless you.

  9. Wow, the recipe seems to be great and it looks so delicious. I would definitely make this one for sure.

  10. I love this. For a gluten free version, the eggplants can be just grilled...and it's still delicious

    1. So glad you like it and thanks for the gluten free version. Come visit again.



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