Provider Farm

From our fields, for your family

Kerry's Easy Eggplant Parmesan

  • 1 Italian eggplant (the big round ones)
  • flour as needed
  • pinch of salt, a grind of pepper
  • 2 eggs
  • Olive oil
  • 1 cup cheese
  • 1 jar of your favorite sauce, in the middle of the growing season I use whatever I can reach in a jar, but if you've got homemade, even better!

Slice your eggplant into rounds. Mix a cup or so of flour with a pinch of salt and a couple of grinds of pepper. Break the eggs into a bowl and whisk thoroughly. Put a frying pan on the stove on medium heat and coat the bottom with oil. Dip your eggplant rounds into the egg and then into the flour to coat. Fry in the oil until browned and tender and layer rounds in a deep baking dish. Add a little sauce between layers. When the dish is full of eggplant, pour the rest of the sauce on top and sprinkle on cheese. Bake in oven until cheese is browned for 1 hour at 350 and enjoy!

Farmer Kerry