Easy Eggplant Parmesan


This week Mother treated us to some delicious Eggplant Parmesan. Even though our family loves eggplant, it had been years since we’d had this particular dish on our table.

Eggplant Parmesan is an Italian dish, generally made with eggplant which has been coated in breadcrumbs and fried, then layered with tomato sauce and lots of cheese.

Busy farmers as we are, finding a way to make a healthier version with fewer and simpler steps was important! This is definitely time-saving version of the recipe. Mother is even planning to make it again this week!

As usual, it’s rare that a recipe gets made twice the same way at our house, but this is pretty close:

Eggplant Parmesan:

  • 2 pounds (or more!) eggplant, sliced 1/4” thick (any type will work)

  • 4 Tbs breadcrumbs

  • 2 quarts tomato sauce

  • Parmesan Cheese

  • 1/4 c fresh basil (or Italian seasoning to taste)


  1. Preheat oven to broil, set on high.  

  2. Arrange the eggplant slices on two un-greased baking sheets; broil for six minutes until browned on top.

  3. Lower oven temperature to 350 and bake until tender.

  4. Assemble the eggplant in a 9x13 dish alternating tomato sauce, eggplant, breadcrumbs, Parmesan cheese and basil.

  5. Cover the last layer with tomato sauce and Parmesan or shredded cheese.


Parmesan “Cheese” Recipe:

  • 1 c raw unsalted cashews

  • 1/2 c sesame seeds (or increase cashews to 1 1/2 c)

  • 1 T chicken seasoning

  • 3 T nutritional yeast flakes

  • 1 tsp salt

Grind all ingredients in blender.