This is my own version of  eggplant Parmesan that I made couple of days ago. Eggplant Parmesan is a dish which has eggplants coated with breadcrumbs, shallow fried or baked, then layered with pasta sauce/marinara sauce and mozzarella cheese. I adore this dish. When I bought a eggplant during my last grocery trip, this was the first thing that came to my mind.
Planning ahead in cooking is something I will never be able to do. I always decide and cook at the very last moment. So when I started making this, I realized that I didn’t have some of the ingredients needed for this. I decided to make this with whatever I had on hand, I also thought of adding some spaghetti to it to make it a complete meal. It was made in a hurry, so I don’t have exact measurements. I am still posting the recipe as I really liked the way it turned out.
Ingredients:
1 eggplant
2 eggs
1/2 cup bread crumbs
Pepper
1 and 1/2 cups pasta sauce or marinara sauce (use any brand)
1/4 cup Parmesan cheese
1/2 cup ricotta cheese or mozzarella cheese
1/3 package spaghetti
Oil
Salt
Method:
Beat eggs with salt (or use garlic salt), pepper. Keep is aside.
Take breadcrumbs on a plate (I toasted 4 bread slices and powdered them as I didn’t have breadcrumbs)
Peel eggplant. Cut it into 1/4 inch slices.
Dip the eggplant in eggs and then coat it with breadcrumbs.
Heat oil in a shallow pan(or use tava) and fry them till they are golden brown.
Cook spaghetti according to package instructions with enough salt.
Preheat the oven at 350F for 10mins.
In a baking dish, take the cooked spaghetti. Spread some ricotta/mozzarella cheese, parmesan cheese and mix everything.
Keep a layer of eggplants. Spread a layer of sauce, followed by ricotta/mozzarella cheese.
Spread remaining eggplants, sauce, cheese. Spread parmesan cheese on top.
Bake the dish at 350F for 30mins or till all cheese is melted.
Serve hot.
Serves : 3-4
Preparation time : 60mins
Pictorial
Oooh that looks so good!
hi shilpa. recipe looks yummy …
i liked the way u hav done it with whatever resources available in the kitchen. wil try it.
thanks.
Wow this looks deliciously shilpa…yummy 🙂
Hi Shilpa,
as always u’r recipe sounds soooo yummy and the detailed pictures r a real help.I am not a big fan of eggplant but this looks delicious with all that cheese…….will try and let u know.
Very nice dish! can we replace egg plant with any other such vegetable? can u pls gimme an idea, as my MIL doesnt prefer egg plant
Shilpa: I don’t know Sandhya. Eggplant parmesan is an Italian recipe(I think it is Italian as we always eat it at Italian restaurants). I have also seen chicken parmesan, but haven’t seen made it with other veggies.
The step by step pictures are very helpful.. the final picture looks scrumptious!
Can I skip eggs ? I loved your presentation and I am so tempted to make it.
Shilpa: I think you can leave it out. Just dip in water and then roll in the bread crumbs so that the bread crumbs stick to eggplant.
I love eggplant parmesan.I make chicken the same way.
But I cook the spaghetti seperatly.This is very tempting.Will try this version soon.
Wow!! Eggplants with sphagetti!! Looks delicious!!
Hi SHilpa
What a lovely way to combine the sphagetti with the eggplant parmesan.
I love eggplants in any form, especially in a breaded and fried form.
I like to keep the skin on though because of the gorgeous purple colour !!!
Your final outcome looks so yummy, wish I could stretch my hands into my PC screen and grab it !!!
To answer Sandhya’s question, you could try using zucchini slices or squash slices. I guess any vegetable that we could use for breading\coating and deep frying could be used !!! Just let your imagination go wild !!!
Awesome!!! too good all pics, presentation and recipe.
This looks awesome! I definitely have to try this out.
Thanks for posting it.
Hi Shilpa,
I recently became a regular visitor of your website. I really like your way of presentation. I am a South Indian, got bored of eating the very same dishes everyday and needed a change and I happened to see your site. It is really good and I have been trying out the recipes with not-so-many “special”/”unusual” ingredients. All of them came out very well.
I like eggplant parmesan and never thought I can make it at home! I am going to try it out today…
Happy Cooking!
Subha
mmm, I love spagetti looks wickedly delicious!!!
Shilpa this is a great recipe, esp. for someone like me who does not quite fancy eggplants in form of bhaji, I enjoy phodyo or bharta…..My aunt used to prepare a similar dish with white sauce… I suppose one could also use the light green variely (Gulle) of eggplant isn’t it ?
Shilpa: I think you can use gulla.
Thanks a lot for ur replies, will let my imagination go wild then!! 🙂
Hi Shilpa,
Unusual and yummy recipe with eggplant. have stopped bringing home eggplants as all of us r bored with my usual old eggplant dishes. this will b a surprise for everybody. Thanks!!!
Wow that looks great Shilpa! I knew that this dish and you would become friends sooner or later.. 😀
Hey,thanks alot shilpa.I was looking for such recipes,but on other sites,they seems to be tough.Really,i must say that u make things easy.The way u make it,way of your presentation,& your own ideas make them very easy.
I’m having one question,can i make chicken parmesan in the same way?& one more thing,will
u be able to post potato gnocchi recipe?I’ll be wating..
Shilpa: Yes, you can make chicken parmesan with same recipe.
What kind of bread did you use to make bread crumbs? wheat? white? or it doesn’t really matter?
Shilpa: White. But I think it doesn’t matter.
Hi Shilpa
I too have tried this dish and it was a hit with my kids . Nobody at home likes eggpant but my girls loved this dish.I did not use eggs and breadcrumbs and just lightly fried the slices with very little olive oil. Also sprinkled a little cream and chopped parsely between layers.
Will try this one too………
Keep it up!
Vegetarians who do not eat eggs can substitute dipping eggplants in a mixture of water and all purpose flour.
Hello,
I just made the dish the exact way but I used wheat spaghetti, it was great, I do not like ricotto cheese so I thinly slice pepperjack, it gave it a little spice but it was great, thank for the recipe.
Love your recipe and pictures, thanks for posting this is what I’m cookin tonight 🙂