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    You are in: Home / Recipes / Garden Fresh Eggplant Parmesan Recipe
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    Garden Fresh Eggplant Parmesan

    Garden Fresh Eggplant Parmesan. Photo by sloe cooker

    1/2 Photos of Garden Fresh Eggplant Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef Curt's Note:

    This year I finally mastered the art of growing eggplants. The trick I found was to keep them in pots on my porch where the bugs won't eat them as bad. Now that I have them growing good, eggplant Parmesan seemed like the next reasonable step.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      I slice my eggplants the night before (into 1/4 inch thick circles) and soak them in salt water. I hear it makes them softer and more tender but I suppose you could go straight to the frying pan with them too.
    2. 2
      Mix salt, pepper, garlic powder, and grated cheese into the flour. Beat egg into water to make an egg wash. Set up a standard 3 stage dipping station for frying the eggplant, Hand dip in the seasoned flour, then into the egg wash and finally coat well in the breadcrumbs.
    3. 3
      Start the pasta boiling in a separate pot while you start heating oil in a skillet to pan fry the eggplant. Add a dash of olive oil or butter to the spaghetti water to keep it from boiling over. The pasta can be just lightly cooked to al-dente stage, as it will finish off in the oven.
    4. 4
      Pan fry the eggplant about 5 minutes on each side until nice and golden and drain on a plate.
    5. 5
      Drain the spaghetti, and toss in a bowl with some olive oil. Also start the oven to preheat at 350 at this time.
    6. 6
      Get out a 3 x 9 x 12 inch casserole dish and spread a little marinara sauce to coat the bottom. Now add all the pasta in a layer and then layer on the rest of the sauce. Add the breaded eggplant slices in a layer on top of the sauce and finally top with fresh shredded Parmesan cheese.
    7. 7
      Place in the oven to bake for 20 minutes or until the cheese is nice and bubbly on top. Let it stand and cool for a couple minutes, serve and enjoy.

    Ratings & Reviews:

    • on October 21, 2012

      55

      This does have a nice fresh taste. I used cracker crumbs on the eggplant slices. Thanks for posting Chef Curt. Made for Fall PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Garden Fresh Eggplant Parmesan

    Serving Size: 1 (487 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 516.9
     
    Calories from Fat 119
    23%
    Total Fat 13.2 g
    20%
    Saturated Fat 4.6 g
    23%
    Cholesterol 47.8 mg
    15%
    Sodium 908.1 mg
    37%
    Total Carbohydrate 80.2 g
    26%
    Dietary Fiber 13.6 g
    54%
    Sugars 15.0 g
    60%
    Protein 20.7 g
    41%

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