It was late in the growing season, and the garden was pretty picked over, but some crops were still flourishing, including the Japanese Eggplant. We prefer this variety because it is small, tender, and not bitter. Although eggplants are not a fast-growing crop, we can get a few harvests during our four-month harvest season. We only plant a small crop since eggplants are not commonly used in our area. Our produce shareholders could choose their fruit selection, and they all opted for the more mature eggplants. As a result, we were left with the miniature fruits, which were perfect for making this appetizer-sized Eggplant Parmesan.
The tomato sauce used in this recipe was from our recipe "Garlicky Meatballs Two Ways."Jump To Recipe
- 1 lb of Eggplant type of your choice cut into 1/2" pieces
- 1 cup tomato sauce
- 1/2 cup parmigiana/mozzarella cheese blend
- 1/2 cup panko bread crumbs
- 1/4 cup olive oil
- Salt and pepper
Preparation - 10 minutes Cook Time - 50 minutes Serving 2-4
- To start, preheat your oven to 350 degrees.
- Next, slice the eggplants into 1/2-inch pieces.
- To make clean-up easy, line a baking sheet with parchment paper.
- Place the sliced eggplants onto the baking sheet, cut side up, and sprinkle them with salt and pepper.
- Liberally brush the eggplants with olive oil.
- Bake the eggplants in the oven for approximately 25 minutes or until they are soft.
- Spoon the tomato sauce over them.
- Sprinkle the cheese over the eggplants, and then add the bread crumbs.
- Bake the eggplants for 25 minutes or until the breadcrumbs are golden brown. Finally, take the eggplants out of the oven and enjoy your delicious meal!