Jamie says: I went to the farmers’ market in St Petersburg for the first time. I love food markets. They have this contagious and bustling energy about them. There’s food to eat now and food to make later. After a picnic lunch on the lawn watching a cooking demo, I strolled through the fresh produce and this misfit eggplant called my name. Funny-shaped food intrigues me. You could say I’m embracing nature’s bounty, but I’ve also always liked the weird M&M’s, too. You know, the lumpy ones with one and half peanuts in them. So here’s my eggplant…
And so what did I do with my eggplant? I made Baked Eggplant Parmesan. And not just any eggplant Parmesan, but my best eggplant Parmesan yet! One that I had to show a picture of to my Italian Grandmother.
I think the key to a great eggplant was a good sauce, light olive oil, fresh mozzarella, and fresh snips of basil.
It went perfectly between two slices of whole wheat bread to make an eggplant parm sandwich. I froze the leftovers and brought them to work. What a treat to have during the work day.
Baked Eggplant Parmesan
- 1 medium eggplant
- spray extra virgin olive oil
- freshly ground pepper
- jar of favorite sauce
- 1/2 fresh mozzarella ball
- 1/4 cup Parmesan cheese
- a dozen leaves of fresh basil
- Preheat oven to 375°F. Slice eggplant into disks. Spray both sides of sliced eggplant with spray extra virgin olive oil and top with freshly ground pepper.
- Place slices in one layer on a baking dish and pour half of sauce on top. Spread sauce evenly. Use remaining eggplant to a second layer and pour remaining sauce on top. Bake for 30 minutes.
- Slice mozzarella. Sprinkle baked eggplant with Parmesan cheese and distribute pieces of sliced mozzarella evenly on top. Heat an additional 5 minutes or until cheese is hot and melted.
- Remove eggplant from oven. Use kitchen sheers to cut fresh basil over cooked eggplant. Enjoy!
Serving suggestion: Serve with whole wheat bread to make eggplant Parmesan sandwiches.
- Nutrition note: Make baked eggplant instead of fried eggplant to reduce the calories while maintaining the delicious flavor. Using spray olive oil and a single layer of cheese helps reduce the calories even further. No sacrifice in taste here.