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Eggplant Parmesan

July 17, 2021 • 0 comments

Eggplant Parmesan
This is a fun dish to help use up some of those garden fresh eggplants. I have in the past also added crumbled tofu between the layers when I add the sauce.
  • Prep Time:
  • Cook Time:
  • Servings: 6 - 8 people


  • (2 lbs) eggplant
  • (4 cups) Mozzarella Cheese
  • (1 cup) olive oil
  • (1 cup) bread crumbs
  • (16 oz jar) marinara sauce
  • (1) egg (beaten)



·      Skin and slice eggplant ½ inch sections (like pancake shapes), and place in a bowl.

·      In another bowl beat and egg, and in a third bowl add the bread crumbs.

·      In a large skillet, add the oil and heat. Once hot, dip the eggplant into the egg then the bread crumbs and them into the skillet. Once browned on both sides place into a casserole dish, and in layers of browned eggplant, pasta sauce, shredded cheese. Can do more than one layer, just follow the same order, eggplant, sauce, cheese.


Bake at 400 degrees for about 15 to 20 minutes or at least until the cheese has melted and the sauce begins to bubble.

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