Smarter Than Pancakes

Sunday, July 6, 2008

Easy and Delicious Baked Eggplant (Aubergine) Parmesan

Filed under: Uncategorized — shaye3 @ 10:34 pm
Tags: , ,

Ok, I know that these are lazy days of summer; but I think I might have gone off the deep end. Last night we set off some of the fireworks that Steve got for Simon, then I collapsed into bed. This morning, Simon slept in until after 10:00, so we didn’t go to church. Actually, the breadth and depth of my laziness is evidenced by the fact that we do nothing every day now that the boys are home from school for the summer, yet I feel overwhelmed by the fact that I have two meetings at church this week. Tomorrow night I have to go give a report on the progress of the silent auction that I’m putting together for our church’s “Family Fun Fest”, and then Tuesday I get to spend the afternoon in a meeting with the state of Indiana to find out exactly what one needs to do to set up a church based childcare center. I know the childcare ministry is a good project, but unnnnnnngh! I just want to be able to sit around being lazy! My birthday is Wednesday. Shouldn’t you get a pass from boring meetings during your birthday week?

The good news is that there are still really good meals that we lazy people can make. This one is deceptively easy to make. You can serve it with spaghetti, salad and maybe some garlic bread.
Easy weeknight dinner!

Baked Eggplant Parmesan
Serves 4 generously

1 lb eggplant (Large eggplants have more bitter seeds. Do yourself a favor and get two or more smaller eggplants.)

1/2 cup mayo (Miracle Whip is NOT mayo and won’t work with this recipe. Light mayo works if you want to go that way.) 😉

1 Tbs minced onion (I used what was left of a red onion I had in the fridge, and I’m sure it was more than a tbs.)

1/3 cup dry breadcrumbs

1/2 tsp Italian seasoning (Or you can just use Italian seasoned breadcrumbs or throw any seasonings in that you want that add up to about 1/2 tsp.)

1/3 cup grated Parmesan cheese (PLEASE don’t stoop to using the crap in the green can, I’m begging you!)

  1. Preheat your oven to 425° and grease or spray two large baking sheets.
  2. Slice the eggplant into 1/2 inch slices, salt both sides of the slices, and leave them to drain in a large strainer for a while.
  3. In the meantime, mix your mayo and minced onion in a little bowl.
  4. Mix your breadcrumbs, seasoning, and grated Parm in a shallow container. (I used a glass pie plate.)
  5. Now go back to your eggplant. Rinse off the salt and then pat each of them dry.
  6. Lightly spread the oniony mayo on both sides of a slice of eggplant, dip both sides in the breadcrumb/parm mixture, then deposit onto a baking sheet. (Or you can spread the mayo on one side, drop that side into the breadcrumb stuff and *then* spread the mayo on the other side if you want. I’ve done it both ways.) Repeat until you’ve covered all of the slices.
  7. Bake at 425° for six minutes, flip each piece over, and bake for six minutes more or until golden.
  8. Serve as is–or top with red sauce and mozzarella or provolone cheese and throw back in the oven to melt the cheese. (Simon has been known to make sandwiches out of the eggplant with the red sauce and melty cheese on garlic bread. I tasted it once and it was really good.)


  1. Finally! An easy way to make this! I made eggplant parm once and it was so involved, and was gross besides. This looks easy and delicious!

    Comment by Elle — Monday, July 7, 2008 @ 9:03 am | Reply

  2. I LOVE LOVE LOVE Eggplant Parmesan. It is one of our favorite meals. Charlie especially loves it!

    This sounds so easy and delicious. Love the pics too!

    Comment by Jen — Monday, July 7, 2008 @ 3:52 pm | Reply

  3. Hellooo Shaye
    Im glad I found your blog. I always looking for this kind of recipe. I never knew this is worked with oven,my experiment always with deep fry, and I never happy with the results. For sure Im gonna try this one. Thx

    Comment by foni — Wednesday, July 16, 2008 @ 7:14 pm | Reply

  4. […] – bookmarked by 4 members originally found by surferboi on 2008-09-30 Easy and Delicious Baked Eggplant (Aubergine) Parmesan […]

    Pingback by Bookmarks about Delicious — Sunday, October 19, 2008 @ 10:00 pm | Reply

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