Calling all vegetarians


Tonight my husband told me that he wasn’t sure if dinner smelled good or bad when I was cooking… (smelled amazing by the way!) When I asked why he admitted that in his 31 years on this planet he has never tried eggplant and was nervous. Naturally I was really surprised. That’s crazy! So all eggplant newbies, vegetarian, herbivore, healthy food lovers this one is for you.

Eggplant Parmesan coming right up!


  • 1 medium sized eggplant
  • 2 eggs
  • 1 cup Bread crumbs
  • 1 can of diced tomatoes (I used rosemary and garlic diced Tomatoes for extra flavor)
  • 1 tablespoon of Italian seasoning
  • Pasta noodles of your choosing
  • Mozzarella cheese
  • Parchment paper


  1. Heat oven to 425 degrees.
  2. Slice eggplant no thicker than 1 inch.
  3. Mix bread crumbs and Italian seasoning in a bowl.
  4. Whisk eggs in another bowl.
  5. Set up an assembly line of dipping eggplant into egg and then bread crumb mixture. (Let a kiddo assist on this step! P had a great time dipping and helping but I will admit that the dipping got a tad wild for my taste and my sous chef had to take a break for a moment to regain his composure! He tried to tell me he didn’t know how the mixture starting flying in the air. Magic?!)
  6. Lay dipped eggplant slices on the parchment paper lined baking sheet.
  7. Boil noodles and drain/set aside.
  8. Cook for 10 minutes and then flip and cook for another 10 minutes.
  9. Use a glass baking dish and line bottom with a thin layer of diced tomatoes.
  10. Top with eggplant and mozzarella. I did not measure this out I just sprinkled a thin layer on top!
  11. Bake for another 8-10 minutes to melt!
  12. Serve on top of noddles.

Got a thumbs up from my eggplant newbie!



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