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Organic Eggplant Parmesan


By Kim

This is an eyeball recipe, I'm going to tell you what I use in no certain measurement...its that easy!

What you'll need:

Organic Eggplant - about 2

Egg - 1-2

Italian Style breadcrumbs


Italian Seasoning

Garlic salt or garlic powder

Light Olive Oil (Not extra virgin)

Marinara Sauce ~ made from your fresh tomatoes and garlic!

Mozzarella cheese - Definitely fresh ball, or shred your own

Parmesan Cheese

Thats it!


~Preheat oven to 350 degrees

~Slice the eggplant into 3/4" rounds, lay them on a dish lined with paper towels, sprinkle salt on both sides (I use Himalayan as it is so tasty and mineral rich) and cover with a layer of paper towels. Let sit for at least 30 minutes. This will "bleed" out some of the liquid. Honestly, I do not know exactly why this is done, but it is key! I think it helps draw out bitterness and toxins, but you can look it up for some fun reading before bed. Meanwhile you can fold a load of laundry or get your egg-wash ready.

~When your eggplant has released enough moisture to soak your paper towels, pat dry with a clean towel.

~Make an egg-wash. Simply put, crack a couple of eggs in a flat bowl and scramble them up - no need for milk.

~Put a generous amount of breadcrumbs in another similar bowl, add a bunch of Italian seasoning, some garlic salt, an even some of the Parmesan if you'd like, and place next to egg-wash

~Use a heavy-bottomed frying pan such as cast iron or stainless steel and heat well to medium. Add enough oil to coat entire bottom of pan - about 3 -4 Tbsp - the eggplant will absorb so generosity helps.

~Dip both sides of the eggplant in egg, then both sides in breadcrumbs, add each slice to hot, oiled pan.

~Cook eggplant until golden to dark golden brown, flip and repeat

~Use a 9x13 baking dish or cast iron pan and spread a small amount of sauce on the bottom. Place each crispy eggplant side by side. Use a dollop of Marinara on top. This is personal preference, but I like to use minimal sauce, so the crispiness shines through. Sprinkle Parmesan generously and a slice of fresh mozzarella (Or place some shredded mozz. in the center). If you have enough, you can make two layers, but it is not necessary.

~Sprinkle your creation with the extra cheeses, and use Italian seasoning for color on top.

~Bake at 350 for 15 or so minutes until the sauce and cheese become bubbly and brown.

~Eat it up YUM!

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