Easy Eggplant Parmesan

This time I had a plan.

When I made the strange, new (“why-can’t-we-eat –like-everyone-else”) food, I’d be ready.  With a backup.  Something similar… but with the “mom’s a closet hippie” part removed.

I’d be making eggplant–and chicken–parmesan.

Eggplant Parmesan

Eggplant Parmesan

Right now I am dealing with a deluge of eggplant.  I don’t know if eggplant is exceptionally drought tolerant, but it seems to be having a great year.  My usual fried eggplant and baba ganoush are not holding back the tide, so it is time to try something new.

I wanted to do something really easy, so I used a commercial (organic) pasta sauce instead of making my own.  Results:  a simple, crunchy, veggie filled treat for the grownups and something the kids liked too.  This time… idea planted; next time… perhaps the kids will try a bite?

Eggplant Parmesan


  • 1 large eggplant
  • salt
  • 1 cup Italian breadcrumbs (or make your own by pulsing dried bread and adding dried oregano, garlic powder and dried minced onion)
  • 2 eggs, beaten
  • Olive Oil
  • 1/2 cup (or more to taste) shredded Parmesan Cheese
  • Large jar of pasta sauce


1.  Cut eggplant into 1/2 inch thick slices.  If your eggplant is small, you can cut on the diagonal to create larger pieces.  Salt both sides to draw out water.  Let sit until water beads up on surface, about 15 minutes.

Sliced Eggplant

Sliced Eggplant

2.  Dip each eggplant slice in the breadcrumbs, then beaten egg, then breadcrumbs again.

3.  Coat the bottom of a large frying pan with a thin layer of olive oil and brown eggplant on both sides.

Fry Eggplant

Fry Eggplant

4.  Top with shredded parmesan (or sliced mozzarella if that’s what you have–remember we’re making a utilitarian dish!)  Cover and cook until eggplant is tender  and cheese is melted (probably just a couple minutes).

Eggplant Parmesan

Add Cheese

5.  Heat pasta sauce and place a generous spoonful over each slice.  Serve with egg noodles or whole wheat fettuccini.

Eggplant Parmesan

Want to add chicken to yours?  I cut a boneless chicken breast in half and pound it to an even thickness.  Then I prepare it like the eggplant.  Note that if you work with chicken, be sure to keep it separate from the eggplant, to avoid possible contamination.  Use an instant read thermometer to check for doneness in the chicken.


36 thoughts on “Easy Eggplant Parmesan

  1. Karis

    I’m expecting eggplant soon because the large CSA shares have had it the past couple weeks, so it must be time for the small shares soon 🙂 I don’t think I’ve ever tried Eggplant Parmesan, so this is a great recipe to see in anticipation of my eggplant that should be coming soon.

  2. ChristaToTheMax

    Oh man! This doesn’t require an oven (mine is broken) and I JUST threw out the eggplant. Man, this looks tasty. I wish I’d seen this a few hours ago. 🙁 I am going to have to ‘pin’ this and try it out if I get an eggplant next week. Thanks so much for the easy instructions.

    1. Inger Wilkerson

      If your harvest is going anything like ours, there will be another eggplant next week! My oven gave out about a year ago and it wasn’t fun, so you have my sympathies.

    1. Inger Wilkerson

      In a pinch you could go just with the bread crumbs. It might be a bit less crispy but the dampness from salting the eggplant would hold an initial layer of crumbs on. If you try that, let me know how it works and I’ll add a vegan tip to the post.

  3. Louise

    What a terrific quick way to make eggplant Parmesan, Inger. The thought of all that sauce making and layering usually steers me away from enjoying eggplant which I absolutely love!!! Neat idea for salting too. I usually put salt it in a large bowl and put something heavy on top like my grandmother use to do. I’ve even seen bloggers who say it isn’t necessary to salt it. I think it is and your way seems a heck of a lot easier!!!

    Thanks for sharing, Inger…

  4. Alysha @Shesontherun

    YUM! I’ve been craving eggplant parm lately. Thank goodness I just bought some at the farmers market today.

  5. Kathy

    This is the second eggplant recipe I’ve read in the blogging world in the past ten minutes. The Spirit of the Eggplant must be calling me! Your recipe looks very good.

  6. Promenade Claire

    It looks delicious to me, shame about the kids though !! the bit about what why can’t we eat like everyone else had me giggling, my mum wasn’t a standard cook for her time either, but we ate well !! Keep going, one day they’ll be asking for the recipes, and voila, the blog is there for reference 🙂

  7. Hemet Arthritis Doctor

    I had a garden at my mother’s house but most of the plants were herbs. I had basil, too, just like you guys, mint, rosemary and thyme. I left it there but according to my mother they’re still thriving. What are you planning to plant next? eggplants, maybe? 🙂

  8. Hemet Arthritis Doctor

    This dish looks good. At first, I though you baked it. Anyway, based on my experience, eggplants tend to absorb a lot of oil. I hope it didn’t stick on your pan when you were cooking it?

    1. Inger Wilkerson

      Sticking was not really a problem–and I used a regular stainless steel pan with just a little oil. You are right about eggplant absorbing oil–when I make fried eggplant strips, I can’t believe how much oil disappears! When I fry with just a little oil (usually Pam), I always make sure the pan is hot before I put the food in which helps with the sticking. Here I am with a couple more tips doing eggs: https://artofnaturalliving.com/2011/01/04/frying-without-teflon/ Good luck if you try this!

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