Eggplant Parmesan

I ate eggplant for the very first time last night and I LOVED it. Might be a new favorite vegetable.

To my unexpected surprise, eggplant is not purple on the inside. It’s white-ish, light green. I was completely taken aback, and just a tiny bit disappointed.

Even though I discovered it was not purple throughout, it still turned out quite delicious.

Slice the eggplant into about 1/4 inch slices. Dredge in flour. Put in beaten eggs (egg wash). Put in breadcrumbs (I generally mix breadcrumbs, panko, and a bit of flour, but just breadcrumbs is fine).

Fry on stovetop with peanut or canola oil. Top with marinara sauce, fresh basil, and mozzarella cheese. Melt cheese.


We make our own marinara sauce, and at some point I’ll put that recipe up here. Generally, I make a whole batch of it and freeze it. Then when I’m going to use it, I defrost it, cook some ground sausage and mix them together to make a meat sauce. We used this meat sauce with our eggplant last night and it worked wonderfully.

I ate a few bites of fried eggplant, no sauce, etc., and honestly… it tasted like super delicious waffles to me. Don’t know why, and not complaining. 🙂

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