eggplant parmesan

Eggplants are still thriving here in the Midwest! So I’d like to take the opportunity to post more recipes of this amazing plant. Before I post my vegetarian moussaka recipe, I would like to have a little preview of what is coming. Eggplant is the main ingredient in moussaka so I can get a head start with this recipe. Also, this makes an easy side dish if you don’t want to make something more elaborate.



  • 1 purple Italian eggplant
  • 2 tsp salt
  • olive oil
  • 2 cloves of crushed garlic
  • 1 tsp of oregano
  • hint of cinnamon
  • Parmesan cheese for the top
  • yogurt
  • scallions


  • Wash and slice the eggplant. I use a serrated bread knife to make the slices thin but not paper thin. They should be about 1 cm thick.
  • Soak in cold water with 2 tsp salt for 15 minutes. Putting them in salty water takes away the bitterness and I belive I can work with the eggplants easier.
  • Take the slices out of the water. Place them into a colander and wait until the water drips down. You can also dry them with a towel but honestly I never do and they come out fine.
  • Heat up a large frying pan on low medium heat. Add olive oil and a pinch of salt. Be careful, olive oil burns easily as it has a low boiling point. Add the slices. You will most likely have to add more olive oil as eggplant loves to soak it up. Cook for about 10-20 minutes on each side or until they are slightly brown and soft. I keep turning them to make sure they don’t burn. Add the garlic in a little oil on the side, mix for 10 seconds and add the tomato sauces and mix in spices. Sprinkle parmesan cheese, oregano and ground cinnamon on the top.
  • Serve warm with yogurt and scallions.


Recipe, photo and text by

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