Simple Eggplant Parmesan

eggplantWhen our daughter became a vegetarian four years ago, we scrambled to come up with a wider variety of meatless dishes. We found eggplant to be a great meat substitute – low in calories, cholesterol, and saturated fat but high in antioxidant phytochemicals, fiber, and “fullness” factor. With eggplants now in season, we reached into our file for this family favorite from an adaptation on a recipe by Jynell Glaser of New Roads printed in The Advocate years ago. Serve with a side of mixed greens for a complete meal. 


  • 1-2 eggplants, sliced into 1/4-inch thick medallions
  • 1-2 tomatoes sliced like eggplants
  • 1 onion, sliced into rings
  • salt to taste
  • fresh basil, chopped
  • olive oil or melted butter
  • 8-10 thin slices of mozarella cheese
  • 1/2 cup Italian bread crumbs
  • grated Parmesan cheese, to taste 


Preheat oven to 450 degrees. Peel and slice enough eggplant to make a single layer in a 9×12-inch casserole dish. Slice tomatoes and onions and layer on top of the eggplant. Season with salt and chopped basil. Pour 1/4 cup olive oil or melted butter on top. Cover and bake for 20 minutes. Layer mozarella slices on top of casserole. Mix bread crumbs and 1/2 cup olive oil or melted butter and sprinkle over casserole. Top with Parmesan cheese. Bake uncovered for 10 minutes. 

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