Saturday, April 05, 2014

E is for Eggplant Parmesan

Welcome to my Food Recipe themed 2014 Blogging from A to Z Challenge

I have two things I just love, love, love to do, write books and cook. Stop by everyday to see my favorites recipes and a glimpse of one of my books.

E is for Eggplant Parmesan


1 large eggplant, peeled & sliced into 1/4 inch slices
2 large eggs
2 cups dry Italian seasoned bread crumbs
Oil for frying.
1 jar marinara sauce

Dip eggplant slices into egg and then bread crumbs and fry both sides until golden brown. Dry on paper towels. Serve with marinara sauce and any pasta.



  1. Mmm I LOVE eggplant parm. I do mine differently--no egg/no breadcrumbs--but really enjoy all versions of it. Mine I slice/salt and let them drain then lightly flower them and fry them that way before layering.

    And now...I want eggplant parm. lol

    Happy A to Z-ing!
    herding cats & burning soup.

    1. I've done them with flour too when I don't have breadcrumbs.

  2. I wonder how it would do on the grill? If the slices will grill, then I'm not the one cooking :)

    A to Z participant at Between the Keys

  3. Cool recipe! I don't think I've ever cooked an eggplant (not much of a cook, I'm afraid), but I've recently begun experimenting with vegan cuisine and this one (sans egg, but I'll figure out a substitute) sounds worth a try. Yum! Your book sounds pretty steamy, too :)

    Thanks for stopping over at Quiet Laughter yesterday!

  4. I experiment with vegan last month. It wasn't a way to go for weight loss so gave it up. But they have an egg substitue that's not eggs.