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Jay Hill Farm Eggplant Parmesan

Eggplant Parmesan
So easy and fast! For a fun twist, try this with green tomatoes or zucchini!


1 Large eggplant
1 C. Bread Crumbs
2 Tbsp. Fresh Asiago or Parmesan Cheese
1 Large Egg
1 Tbsp. McCormick Onion and Garlic Medley
2 Tbsp. Butter - Melted


1. Slice eggplant  into 1 cm. thick pieces
2. Place eggplant on a plate,
3. Crack sea salt over eggplant
4. Allow to sit 15 minutes
5. Pat eggplant with dry paper towel to soak up moisture, flip and salt again
6. Repeat 4 & 5
7. Mix bread crumbs, cheese, and onion medley in a small bowl
8. Beat egg lightly

Preheat oven to 350˚f

1. Dip eggplant slices in egg, then breadcrumbs.  Place in large baking dish.                  
2. Drizzle melted butter over each slice
3. Bake for 30-35 minutes

For an easy sauce, take your favorite spaghetti sauce, add garlic, mushrooms and yellow zucchini and cook over medium low for 30 minutes or until thickened!


It's said it for years, but they really are coming! If you'd like to submit a recipe for the site, please email rowan@jayhillfarm.com


All images and information copyright Rowan Rozanski 2005-2011

Blue Jay photo courtesy of Bill Schmoker Photography