Detroit Eats

Musings of A Detroit Based Food Fanatic

Meatless Fridays# 3 – Eggplant Parmesan with Spaghetti and Marinara Sauce

with 27 comments

    Eggplant tower

      As a kid I hated vegetable. They would just make me gag. Of course it didn’t help that the vegetables my elders were trying to feed me were either canned or frozen. I remember many a night ending in a battle of wills. I was told I couldn’t leave the table until I ate my veggies and my response was just as forceful “I can sit here longer than you can!”. To my folks dismay in almost every case my stubbornness would win out. Now it wasn’t that I wouldn’t try vegetables, I would, but in those days the vegetables that were frozen just weren’t very good and the canned ones weren’t much better. This, unfortunately, was all anyone would eat. Technology was king and we were conned into thinking that frozen (and canned) was as good as fresh. This was far from the truth. It was only years later, after I began cooking, that I learned that vegetables could be tasty. The difference was that they needed to be fresh and prepared properly!

     For my third meatless Friday I decided to make Eggplant Parmesan. This is something I used to order in the Italian restaurants in New Jersey as a teen and always enjoyed the “meaty” texture of the Eggplant. Now I have seen eggplant parmesan prepared as a casserole but that never really appealed to me. I prefer my Eggplant Parmesan breaded and fried. The crunchy texture, along with the  Marinara sauce and Mozzarella cheese melted on top just sings to me.To go along with my Eggplant parmesan I decided to whip up some home made spaghetti noodles and serve them with the same Marinara sauce that topped my Eggplant.

Eggplant Parmesan



1 medium Eggplant peeled and slice into rounds
1 cup flour
1 egg + 1/2 cup milk
1 cup Italian breadcrumbs
Marinara Sauce (recipe follows)
Mozzarella Cheese


Using what is called “Standard Breading Procedure” bread your Eggplant by dredging it first in the flour, then in the egg and milk mixture and finally in the breadcrumb. It is important to make sure your hand is dry when  dredging the eggplant in the breadcrumb or you risk the breading coming off due to wet hands.

Fry your eggplant in vegetable oil until golden brown. Drain on a paper towel and keep warm in the oven until all the Eggplant has been fried.

To assemble top a fried Eggplant round with a dollop of marinara sauce and some shredded Mozzarella cheese. Place another round on top and repeat until you have 3 layers. Place in a hot oven until the cheese has melted and the Eggplant is hot throughout.

Marinara Sauce

This is the most simple but most delicious Marinara Sauce you will ever make!

1 can ground tomato (28 oz)
1 table spoon sugar
1 teaspoons salt
2 tablespoons olive oil
1 teaspoon minced garlic
fresh basil
Lemon juice

Place the first 5 ingredients into a sauce pan and simmer (low) for 45 minutes.

Add some fresh basil. I don’t chop or tear it. I just throw it in stem and all ( I pick them out later). The basil will steep in and flavor your sauce like you couldn’t imagine. Simmer for 5 to 10 minutes more.

Pick out the basil and give your sauce a squeeze of lemon. Your done!

I will offer the fresh pasta recipe in a separate post.

eggplant 2

Written by Ed Schenk

March 13, 2010 at 8:46 am

27 Responses

Subscribe to comments with RSS.

  1. Ed,

    I haven’t had it prepared this way in a long time, I think i’ll make some tonight! thanks for stopping by my blog… appreciate your comments. Love your recipes and will stop often and soon!


    March 24, 2010 at 12:04 pm

    • I like the crunch from making it this way. Thanks for stopping by!

      Ed Schenk

      March 24, 2010 at 12:20 pm

  2. this is an awesome dish (especially since you sensibly breaded and fried the eggplant), and it’s made even better by your awesome presentation! well done, ed. 🙂


    March 19, 2010 at 6:59 am

    • Thanks. I also like to use eggplant parmesan as a sandwich. It makes a great sub.

      Ed Schenk

      March 19, 2010 at 9:09 am

  3. […] In a previous post I made an Eggplant Parmesan tower and served it with a side of home made spaghetti and promised a recipe. Here it […]

  4. this is great for lent season!


    March 18, 2010 at 7:33 am

    • Thanks!That’s why I started the whole meatless Fridays series!

      Ed Schenk

      March 18, 2010 at 8:20 am

  5. So glad to see you peeled the eggplant – Joe won’t eat it any other way 😉

    Liz Cipollina

    March 16, 2010 at 5:04 am

  6. This looks awesome!!! So lovely and pretty. Nice work Ed 🙂


    March 14, 2010 at 10:54 pm

  7. Hi, Ed: I am stopping by via your Adoptor’s from Adopt a Blogger. I am the adoptor of Hopie who was adopted by your adoptors in an earlier round! 🙂

    This looks delicious. Love, love, love eggplant parm. Hubby’s not a big fan, he’s got to have his meat!


    March 14, 2010 at 9:09 pm

  8. Very nice presentation. It takes the dish to a whole ‘nother level. Welcome to blogdom!


    March 14, 2010 at 6:20 am

  9. I love the presentation, besides it seems so practical to prepare in a short time. Thanks for sharing 🙂

    the Kitchen of Oz

    March 14, 2010 at 5:48 am

    • Thanks! With so few ingredients it is very easy to put together.

      Ed Schenk

      March 14, 2010 at 6:16 am

  10. Loved vegetables as a kid. This parmesan looks wonderful. Great presentation.


    March 14, 2010 at 5:10 am

  11. Im a veggie, and don’t have much love for aubergines, but if presented like that, even I would go weak at the knees. Wow, it looks really delicious.


    March 14, 2010 at 12:57 am

  12. What an attractive presentation! Makes me want to try it – and I’m not a particular fan of Eggplant! Would it be as good breaded and baked on parchment in the oven? (As a weight watcher, sadly, I have to avoid the calories of frying.


    March 13, 2010 at 10:39 pm

    • I haven’t tried it that way but what I think would work is if youseared each side is a small amount of oil instead of deep frying. This way you would get the color and the crunch but keep the fat to a minimum. You could then substitute a lo fat mozzarella ( or cheese substitute) for the cheese.

      Ed Schenk

      March 14, 2010 at 12:08 am

  13. Dear ED – That looks wonderful and I adore eggplant. In fact one of my favorite dishes is Caponata 🙂

    Lovely recipe & a lovely presentation



  14. This is such a lovely recipe – easy, few ingredients, visually attractive – I can do this. Did you peel the eggplant first? Did you salt it?


    March 13, 2010 at 12:27 pm

    • I did peel it (always do) but didn’t salt it. I know people recomend it but the eggplant was young and smaller. I didn’t find it bitter at all. I know the bigger they bet the more bitter the eggplant can be.

      Ed Schenk

      March 14, 2010 at 12:12 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: