Wednesday, May 5, 2010

Eggplant Parmigiana

No baby cows or chickens were harmed in the making of this parmigiana! Thanks to Keri's blog again ( I made a yummy dinner! This is my eggplant parmigiana!

I cut up one large eggplant into about 5 slices, coated it with olive oil and dipped it into breadcrumbs.
WARNING: Don't buy your supermarket breadcrumbs if you are vegetarian/vegan - they are made with fish! It's so easy to make your own! I toasted some bread and put it into the food processor with rosemary and made some that were perfect for this meal and vegan friendly :D

Cook your crumbed eggplant in the oven for about 10-15 minutes flipping it over once. Then take it out add some marinara sauce (I just used pre-made) and then a slice of toffuti american style cheese slices and bake for up to 20 minutes! Easy!

On the side I put my fave bean salad but made this one without oil becuase I am adding too much oil to my meals so used soy sauce, lemon juice and balsamic vinegar to season it and tossed it with some oven baked broccoli. I baked the broccoli for about 10 minutes with a tablespoon of margarine on top!



  1. Yum! Thanks for the shout out- I'll remember to link this in my post tonight. :)

  2. Now that looks delicious. I'm afraid I'd need at least 3 portions of Keri's eggplant, though ;o) Love the balsamic vinegar on the beansalad. Ever tried it on brussels sprouts baked with a little olive oil? Add it when they're done... delicious!