Tag Archives: eggplant

Eggplant “Lasagna



The noodles here are the eggplant.


3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce


Shredded mozzarella cheese

Parmesan cheese


Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.


Stuffed Eggplant



Much like stuffed zucchini, this was pretty good. The only thing that maybe I’d change is to try to pre-cook the eggplant prior to stuffing it – or else use smaller eggplants. The shells were a little tough and not soft.


2 eggplants, or 4 small eggplants

1/2 bag frozen spinach, thawed and water squeezed out of it

1 lb. ground meat

fresh snipped sage

2 garlic cloves, minced

1 cup beschamel sauce

1 egg

3/4 cup parmesan cheese, grated


Preheat the oven to 350. Slice the eggplants lengthwise and remove the center, leaving only a shell about 1/8 thick.

Salt the inside of the shells and turn them upside down on paper towels for about 30 minutes.

Place the  scooped out flesh into a colander and sprinkle with salt. Let it drain for 30 minutes. Blot it dry and chop into small pieces.

Heat some olive oil in a pan. Add the ground meat and garlic and cook until the meat is done. Add the sage, salt & pepper and mix well. Add the spinach and chopped eggplant that was in the colander and cook until all is warmed up. Place it in a bowl.

Make the beschamel sauce. Let it cool slightly.

Add an egg to the meat mixture and mix well. Add the beschamel sauce and mix well. Add about 1/2 c of parmesan cheese and mix well.

Blot the inside of the eggplant shells. Grease a baking sheet and place the eggplant shells on top. Drizzle olive oil over the shells. (this is where you might want to ccok them slightly to soften).

Fill the boats with the meat mixture. Drizzle the top with olive oil and sprinkle with some parmesan cheese.

Bake, uncovered, for about 30 minutes or until they start to brown.


Grilled Eggplant Parmigiana



This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!


2 large eggplants, peeled and sliced into 1/4″ slices

1 cup marinara sauce

Shredded Mexican cheese (from Trader Joe’s)

1 slice Havarti cheese

Grated parmesan cheese


Preheat oven to 350.

Sprinkle salt over the eggplant slices.

Heat a grill pan. Brush both sides of eggplant slices with olive oil.

Grill until softened and cooked.

Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.

Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.

Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.


Healthy Eggplant Parmigiana


I’ve always loved eggplant parmigiana and am always looking for different ways to make it. The interesting thing about this recipe is that 2 eggs are added to the tomato sauce, thus causing the entire casserole to have a great semi-solid consistency.


2 eggplants, sliced lengthwise

2 cups marinara sauce

2 eggs

Mozzarella cheese, grated

Parmesan cheese, grated


Preheat the oven to 350.

Sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. Dab off excess moisture.

Brush the eggplant slices with olive oil. Grill them until tender and set aside.

In a casserole dish, add about 1/4 cup of the marinara sauce and spread on the bottom.

To the remaining tomato sauce, add the two eggs and mix well. Set aside.

Begin layering the eggplant slices, mozzarella cheese, parmesan cheese, and tomato sauce. Repeat until you have used all the eggplant slices. Top with some parmesan cheese.

Place in the oven and cook for about 45 minutes, or until set.



Eggplant & Chicken Parmigiana



I am always a sucker for any kind of parmigiana and am always looking for different ways to make it. This is perfect if you have some leftover chicken (usually from a rotisserie chicken that I bought at Safeway!).


8 oz. cooked chicken, cut into tiny pieces

1 eggplant, skinned and sliced into thin rounds

6 oz sliced mushrooms (I used designer mushrooms)

1 c Marinara sauce

Mozzarella cheese, grated

Parmesan cheese, grated

Italian spices


Preheat oven to 400.

Peel and slice the eggplant. Place them on a cookie sheet and salt each side. Let them sit for at least 15 minutes. Dab off the water and place them on a greased cookie sheet.

Put them in the oven for 15 minutes, turning them over once.

While the eggplant are in the oven, sauté the sliced mushrooms in some olive oil until they are tender. Season with a bit of pepper. Set aside.

Reduce the oven temperature to 350.

Grease a 9″ casserole dish. Place the eggplant slices in a single layer in the bottom of the casserole dish.

Top with the cooked chicken. Add the Marinara sauce. Add the mozzarella and parmesan cheese. Sprinkle some Italian spices.

Repeat with another layer of eggplant, chicken, cheese, and spices. Top with the sautéed mushrooms.

Place the dish in the oven and cook for about 30 minutes.


Healthy Eggplant Parmigiana



Cook this a day ahead and serve the next day:

This is one of my favorite dishes, but often times when I made it in the past, it was greasy because I would fry the eggplant in olive oil and I kept having to add more and more olive oil as I went along because the eggplant sucked it up. This method, which includes baking the eggplant, is much more healthy and just as delicious!


2 large eggs, beaten with 2 T. of water

3/4 c. bread crumbs

3/4 c. grated parmesan cheese

2 large eggplants, peeled and cut into 1/2″ slices

2 c. marinara sauce (I make my own!)

Shredded mozzarella cheese

Italian seasonings


Place the sliced eggplant on a cutting board. Sprinkle salt on both sides and let it sit (I let it sit for about 8 hours)

Blot the eggplants slices to remove the excess water.

Preheat the oven to 375.

Mix the breadcrumbs, parmesan cheese, and Italian seasonings together in a bowl.

Dip the eggplant slices in the egg mixture and then dredge them in the breadcrumb mixture. Place them on a greased cookie sheet.

Bake them for 25 minutes. Turn them over and bake them for another 25 minutes.

Increase the oven temperature to 400.

In a baking dish, cover the bottom with marinara sauce. Place a row of eggplant slices in a single layer over the sauce. Top with more sauce and sprinkle with mozzarella cheese. Continue layering with eggplants, sauce and cheese. Finish off with cheese. Sprinkle some parmesan cheese on top.

Bake for about 15 minutes. Let it cool for about 5 minutes before serving.