Hello everyone! I hope you have all had a wonderful, productive and inspiring week! I have been MIA lately, unfortunately…Well sort of. I’ve been busy with work and with my vocal lessons, but I am working on better time management! I bought myself the cutest Kate Spade 2017 Agenda the other day, and I LOVE it! It’s definitely helping me balance out my very hectic schedule- to the point that the only unscheduled events of my day are my meals! Which means they are pretty much free game for me as far as time goes, so I figured what better of an indulgent dinner is there than eggplant Parmesan? This recipe includes a version of my homemade marinara. My usual recipe is made with fresh tomatoes and red wine, and is left to simmer for about 6 hours. For times sake, I’ve included a quicker version that involves canned tomatoes.

See recipe below

Prep time: 20-30 minutes

Cook time: 1.5 hours

Total Servings: 4-6

Homemade Marinara:


  • 1 can crush tomatoes
  • 3 tbs tomato paste
  • 1 yellow onion, finley chopped
  • 3 cloves garlic, minced1 small bunch oregano
  • 1 small bunch fresh basil
  • 1 small bunch fresh oregano
  • 1 small bunch fresh Italian parsley
  • Parmesan cheese rind
  • Salt and pepper to taste


In a medium sauce pan, combine the can of crushed tomatoes and tomato paste and stir. Add in the Parmesan rind along with the salt and pepper. Next, finely chop the yellow onion and add to the pot, along with the minced garlic. Chiffonade the fresh oregano, basil and parsley and combine with the tomato mixture. Reduce heat to a simmer and cover, allowing the sauce to simmer for at least an hour, stirring occasionally. **Remember to remove and dispose of the rind before serving.

Egg plant Parmesan:


  • 1 box (3-4 cups) unseasoned panko bread crumbs
  • 4 eggs
  • 2 TBS milk
  • 3 cups flour
  • 1 large eggplant
  • 2 tbs garlic powder
  • 2 tbs onion powder
  • 1 cup parmesan (divided)
  • Salt and pepper, divided
  • 1 cup vegetable oil (for frying)
  • 1 roll of fresh mozzarella cheese in it’s own milk

In a large bowl, combine bread crumbs, spices and 1/4 cup of grated Parmesan. In a separate bowl, whisk together the eggs and the milk to create an egg wash. Finally, in another bowl, add the flour.
Slice the ends off of the eggplant and cut horizontally into 1/2″ medallions. Lay each slice flat on a piece of paper towel, and gently pat both sides of each piece with the paper towel until a good amount of the moisture is extracted. Coat each piece of eggplant one at a time in flour, and lightly tap it against the side of the bowl to remove any excess flour. Next, completely submerge the eggplant piece in the egg wash, also tapping it against the bowl to let any excess egg loose. Repeat this step once more before covering each piece entirely with bread crumbs.
In a cast iron skillet, bring the oil to a cooking temperature of about 325 °F. If you don’t have a cooking thermometer, you could also use a wooden spoon handle to test if the oil is hot enough. If the oil bubbles around the spoon, it is ready.
Once the oil is hot enough, reduce heat slightly and carefully (preferably with tongs) set the eggplant slices into the oil. Let each side cook until the edges become golden brown- about 30 second to 1 minute for each side. This can very easily be over cooked, so keep your eye on it at all times. Once each side is browned, transfer the piece onto a sheet of paper towel to absorb any excess oil.

Lay each piece onto a baking sheet lined with parchment paper. Set your oven on low broil, and grate remaining Parmesan over each individual piece until all are topped with the cheese. Next, slice the mozzarella roll horizontally to have a total amount of slices as close to the amount of eggplant pieces you have. Set one slice of mozzarella onto each piece of eggplant, and place the sheet in the oven.  Broil on low until the cheese is just melted. Remove from oven and allow to cool for about 5 minutes before topping with marinara (and more parm if you’re awesome) and serving. This recipe can be eaten alone, or atop pasta or rice.

I seriously love this recipe! Let me know what you think!

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Kate Spade 2017 Agenda

2 Comments on Eggplant Parmesan with homemade Marinara

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    January 30, 2017 at 12:23 am (2 years ago)

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