Tuesday, September 6, 2011

Amazing Eggplant

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I have been super impressed with the output I am getting from my only eggplant. I have one black beauty plant and it has really gotten huge. I counted 14 fruits maturing on the plant, which to me seems like a lot. I harvested two eggplants tonight and made eggplant parmesan using this recipe. If anyone has any other good eggplant recipes, let me know. Looks like I will have enough to try it some different ways.

You can't see them all in this picture, but there are 14 fruits forming.

Here are the two that I harvested tonight.

Here is the eggplant parmesan dish I made using this recipe.


  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.


Gingerbreadshouse7 said...

Thanks loads for that recipe..it looks easy and I have enough eggplants on the vines that need removing, now I have a really nice recipe for them...thanks again.

Kris said...

No problem Ginny. The only thing I do different from the recipe is I cook the eggplant 20 minutes, instead of 5 minutes on each side. I also sweat the eggplant with sea salt before cooking, just to be sure there is no bitterness.

You can also get by with only 2 eggplants even though the recipe calls for 3. Enjoy.