Tag Archives: eggplant

Baked Eggplant Parmesan

28 Dec

Baked Eggplant Parmesan

Serves: 4
Prep. Time: 10 minutes
Cooking Time: 45 minutes


4 servings pasta of your choice, cooked and drained
1 large eggplant, peeled and sliced lengthwise into 1/2-inch-thick pieces
2 eggs, lightly beaten in a shallow bowl, seasoned with salt and pepper
1 1/2 cups bread crumbs
1/4 ts dried thyme
1/4 ts dried oregano
1/4 ts dried basil
2 TB olive oil
1 jar pasta sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese


1. Preheat oven to 375 degrees F. Leave the baking sheet you will be using inside the oven.
2. In a small, shallow bowl, mix bread crumbs with thyme, oregano, and basil.
2. Dip eggplant slices into beaten egg bowl, then in bread crumbs.
3. Spread oil on hot baking sheet and place breaded eggplant slices on it in a single layer.
4. Bake 15 minutes.
5. Flip and bake another 15 minutes.
6. Turn up oven to 475 degrees F.
7. Mix pasta and past sauce. Place on bottom of baking dish. Top with eggplant, then cheese.
8. Bake another 15 minutes. It’s done when the cheese is golden brown.


Green Curry with Sweet Potato and Eggplant

4 Jun

Green Curry with Sweet Potato and Eggplant

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4 to 6


1 TB oil
1 onion, chopped
1-2 TB green curry paste—make sure it does not have shrimp paste in it–read label carefully
1 eggplant, quartered and sliced
1 1/2 cups coconut milk
1 cup vegetable stock
6 lime leaves
1 orange sweet potato, cubed
2 ts brown sugar
2 TB lime juice

3 cups steamed rice


1. Heat oil in large work or frying pan. Add onion, and curry paste. Stir and cook over med. heat 3 minutes.
2. Add eggplant and cook 4-5 minutes.
3. Pour in coconut milk and stock, bring to a boil, reduce heat and simmer for 5 minutes.
4. Add sweet potato, cook 10 minutes, stirring occasionally.
5. Mix sugar and lime juice. Add to vegetable mixture until well combined. Season to taste with salt.
Serve over steamed rice

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