Eggplant Parmesan

It’s always fun to discover new blogs and learn about the people behd them!  For the Secret Recipe Club this month I was assigned the blog PreventionRD, run by Nicole.  This was not my first visit to her blog.  I actually discovered it a long time ago when I first started blogging, and so I was thrilled to share one of her recipes with you.  And let me tell you, the one I picked is delicious!  But first, let me tell you a little about her blog…

Nicole is a Registered Dietician.  Therefore, part of her blog is centered around nutrition and healthy eating tips.  I promise you, there is no shortage of delicious recipes… just check out her recipe index!  The list of recipes goes on and on…  Believe me, after you take a look you will sympathize with me about how hard it was to pick out one recipe!  One of the many things I love about her blog is that she grades her recipes.  So directly on the recipe index you will see her rating on how well she liked it.  In addition to this she posts daily, her photos look amazing, and she gives nutrition information for the recipe at the end of each post!  I really don’t know how she finds time to do it, but I’m glad she does because I love following along.  If you haven’t seen her site by now, it is definitely one that you have to add to your blog roll.

Now onto the dish I made…  After many nights of looking at Nicole’s recipes and having endless tabs opened on my computer toolbar for each recipe while I was trying to choose one {I have a bad habit of opening way too many at one time}, I decided on making the Eggplant Parmesan.  Her rating system helped me in the decision process and this one had an A++++.  So I knew it had to be good.  I have been wanting to make eggplant lasagna for a while now and this looked similar, only in individual stacks and much more elegant looking!

I knew that my husband would be turned off to the idea of eggplant.  When I brought one home from the store he kinked up his nose and asked what is was.  Then as we ate dinner later that night he kept asking me if I had snuck some of the eggplant into the meal and was trying to trick him.  I hadn’t.  When it actually came time to make this recipe I knew that he wouldn’t try it, so I was already prepared for his rejection.  Then once I made it and took a bite for myself I told him how great it tasted and that he had to at least try a bite.  He hesitantly took a small bite and then admitted, “Oh, that is pretty good.”  He devoured the rest…  This recipe is a must try!  It would be a great dish to make for entertaining because it looks and tastes impressive!

I kept true to Nicole’s recipe except that I switched out the egg substitue for real eggs.  Also, as I was breading the eggplant slices I ran out {because I misread the recipe}, so I changed the panko to bread ratio and also added a little more mozarella cheese later in the recipe.  Because you can’t have too much cheese, right?  Check out her post for the nutritional information {minus the extra cheese}.

Eggplant Parmesan {print recipe}

1 egg
2 teaspoons water
1/2 cup panko bread crumbs
1/2 cup Parmigiano-Reggiano cheese, finely grated
1 eggplant {about 1 1/4 lb.}, cut crosswise into 12 to 15 1/2-inch-thick slices
Cooking spray

2 heaping tablespoons fresh basil, chopped
1/4 cup Parmigiano-Reggiano cheese, finely grated
2 cloves garlic, minced
8-ounces part-skim ricotta cheese
2 tablespoons of 1 whisked egg
salt and pepper to taste
pinch of red pepper flakes

Remaining ingredients:
1 1/2 cups marinara sauce
8-ounces fresh mozzarella cheese, thinly sliced into 12-15 slices
1/4 cup fontina cheese, finely shredded
Parmigiano-Reggiano, finely grated for garnish
Basil leaves, for garnish

Preheat oven to 375 degrees.  To make the eggplant, line a baking sheet with foil and spray with non-stick cooking spray.  Combine egg and water and whisk together in a shallow dish. Combine panko bread crumbs and Parmigiano-Reggiano in a second shallow dish.  Dip the eggplant into the egg mixture; dredge in the panko mixture, pressing gently to adhere and shaking off any excess.  Place the eggplant in a single layer on the foil lined baking sheet.  Bake for 30 minutes or until golden brown.

To make the filling, stir together the basil, Parmigiano-Reggiano, garlic, ricotta, egg, salt, and pepper.

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer 1/3 {4 to 5} of the eggplant slices over pasta sauce.  Top with each with a generous spoonful of pasta sauce; spread 1/3 of the ricotta mixture over sauce, and top with 1/3 of the mozzarella slices and a sprinkle of the shredded fontina.  Repeat 2 more times.  You should end up with 4 or 5 stacks with a tower of 3 eggplant slices in each stack topped with a mozzarella slice.  Bake at 375 degrees for 25 to 30 minutes.  Allow to cool for several minutes before serving.  You can also just do two layers of the eggplant, instead of three, so that it would be easier to eat and make more {6 to 7} individual portions.

Recipe is adapted from Cooking Light, via PreventionRD.


Secret Recipe Club

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  1. I have to remember to make this soon! I haven’t tried eggplant, but I am a veggie lover and I love to try new veggies! I’ve heard that eggplant is a lot like zucchini in texture and flavor. :)

  2. Love this fresh – no-fry eggplant parm! Beautiful photos!

  3. I saw this recipe on her blog too – looks so yummy!

  4. I love the stacks of eggplant in this recipe. Amazing. Great presentation and I love eggplant parm! 

  5. WOW! I have never tried eggplant parmesan before, but your photos and description make it stunning and hard to resist!! Amazing! 

  6. I’ve been wanting to try Eggplant Parmesan for a long time now.  This looks fabulous!

  7. Erin, oh my gosh. Your post just made my WEEK. And it’s only Monday :) So sweet of you! And I’m so glad to be participating in SRC to find great blogs like yours that I would’ve never known about otherwise. The recipe turned out fantastic and I’m so glad you were able to convert that hubby of yours – I know all too well how that goes! Again, thank you…I am beaming with flattery!

  8. Love the stacks of eggplant! I love eggplant parmesan, glad your husband came around to it too!

  9. I adore eggplant parm and our stacks look healthy and delicious.

    If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry:   Crunchy Fudgy Heart Bites and my Group ‘D’ entry:  Health(ier) Peanut Brittle

    Cook Lisa Cook

  10. Eggplant is one veggie that I have never tried.  But your awesome picture and presentation has me wanting to run out and get one just so I can make this recipe:-)  It looks fantastic!!!!

    • Erin Stomber says:

      I don’t think I had mentioned it, but I had never tried it before either! I’m a picky eater and I really did like it. Also, my husband who was skeptical of it in the first place, just came home tonight and asked if I had any left overs so he could take them to the guys that he works with! Nicole, whose blog I got the recipe from, had a similar experience with her husband :) You definitley have to try it!

  11. Such a fresh and light presentation of this comforting dish. Lovely photography and happy to have found your blog through Secret Recipe Club!

  12. I LOVE everything about your post on this recipe! The pictures, the recipe description, the reaction of your hubby (mine does the same thing!) and the WONDERFUL review on your SRC assignment for this month. So nice!

    I am simply delighted to have discovered your blog through the SRC. :-)
    ~avril :-)

  13. What beautiful pictures! This sounds like a tasty dish, and I pinned it to try soon. 

    PS: One can never use to much cheese. ;)

  14. I’ll be honest – i’m never a really big fan when it comes to eggplant. but your photographs have me salivating and wondering if I need to re-evaluate my stance on the little vegetable. we’ll no doubt get some in our CSA this Spring – pinning!

    happy src day!

  15. I love the photo’s of this dish! Looks yummy.

  16. I love your eggplant parm stacks. I don’t like eggplant skin so I always remove it to make egg plant parm. Nice job baking it and making it healthy

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