Eggplant Parmigiana

Eggplant Parmigiana

*For those who are not particularly fond of eggplant, steaming the eggplant for a few minutes before assembling the dish, will soften the skin, making it more palatable. Of course, you can peel the eggplant and skip steaming it.

When eating the skin, be sure to purchase an organic eggplant with  no pesticides. Read why the skin is so nutritious below.

You’ll Need:
1 eggplant
2 beaten eggs
¼ cup flour
3 tablespoons coconut oil
½ cup (4 ounces) Parmesan cheese
1 cup sliced mozzarella cheese
1½ to 2 cups cups pasta sauce
(For a quick meal, I use organic jarred pasta sauce and add 1 tablespoon of Italian seasoning and ¼ teaspoon garlic powder.)

Heat oven to 400 degrees

  1. Wash eggplant, cut into ½ inch slices. Steam for 3 to 5 minutes, until skin is softened. Do not over steam, as you will end up with mushy eggplant.
  2. Dip cooled eggplant into beaten eggs, then into flour, turning to coat both sides.
  3. In a large skillet melt a heaping tablespoon of coconut oil. Then cook eggplant, half at a time, for a couple of minutes on each side, until golden brown. You will need to add more coconut oil each time eggplant slices are added to the skillet. Place browned eggplant on paper towels.
  4. Place eggplant slices in the bottom of a 2 quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with mozzarella cheese, then the sauce.
  5. Place in a 400 degree oven for approximately 15 minutes, until the cheese is melted and the sauce is bubbly.

*Why Leave the Skin on the Eggplant?
Peeling an eggplant alters the nutritional content and reduces the amount of several nutrients. An eggplant with the peel has more fiber. The amount of protein in an unpeeled eggplant is nearly 1 gram more than when peeled. Calcium, magnesium, phosphorus, potassium, vitamins C, E, K, A and folate also are higher when you eat the eggplant with the skin. Also, the skin is loaded with antioxidants.


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