Top these "patties"
with pasta sauce and
2 lg. eggplants, sliced in circles ½" thick
Olive oil for baking sheets
3 eggs, whisked with 2 T. water
¾ C. plain bread crumbs
¾ C. Parmesan cheese
1 tsp. dried oregano
½ tsp. dried basil
Coarse salt (sea salt or kosher salt)
Freshly-ground black pepper
2 C. pasta sauce
Mozzarella cheese to taste
Word to the wise: eggplants are very
If you don't LOVE eating them, you
might consider having just one
eggplant. Take a look at how many three
eggplant plants produced:
If you have a
lot of eggplants, this is a great recipe to double, triple or quadruple. So
it's a great group project for your garden club, and everybody can take some
eggplant "patties" home and use their own pasta sauce and mozzarella cheese to
bake and eat.
You just bake
the eggplant "patties", let cool, and set aside the ones you want to eat right
away. The others, you stack, double-wrap in freezer bags, mark with an
expiration date a year from now, and put in the freezer. They'll keep for over
a year that way. Then, when you want to make Eggplant Parmesan again, you
simply thaw some out, add pasta sauce and mozzarella cheese, and bake. Yum!
Here's how to
make the eggplant "patties":
With a basting
brush, brush olive oil on two cookie sheets. Whisk eggs with water in one dish,
and mix breadcrumbs with Parmesan and spices in another dish.
eggplant sideways, producing rounds that are about a half-inch thick. Discard
the very top and the very bottom.
Dip each round
in the egg mixture first. Shake it a little to drain the excess. Then press it
on both sides into the Parmesan-breadcrumb mixture.
eggplant "patties" onto the oiled cookie sheets and bake in a preheated
375-degree oven for about 20 minutes per side.
Parmesan, you simply spray PAM into a baking dish or again brush olive oil, and
place one layer of eggplant rounds into the dish. Top with half of the pasta
sauce and a sprinkling of mozzarella cheese. Then place another layer of the
eggplant rounds on top, and repeat with the remaining half of the pasta sauce
and some more mozzarella.
Bake for 15-20
minutes, and serve. This is a nice main dish to serve to friends who are
vegetarian; a nice thing about gardening is that it helps you show hospitality
and thoughtfulness to everybody, including those who don't eat meat but still
like tasty food!