Teresa’s Eggplant Parmesan


Teresa made this wonderful dish from the eggplant and tomatoes she got from her Community Supported Agriculture (CSA) share. She often makes a dish like this on the weekend and then packages individual servings to take for lunch to her new job as an English teacher. The Land Stewardship Project has a CSA Farm directory that gives information on how to get involved in local food movement.

What is Community Supported Agriculture?

According to the Land Stewardship Project: At their most fundamental level, CSA farms provide a weekly delivery of sustainably grown produce to consumers during the growing season (approximately June to October). Those consumers, in turn, pay a subscription fee. But CSA consumers don’t so much “buy” food from particular farms as become “members” of those farms. CSA operations provide more than just food; they offer ways for eaters to become involved in the ecological and human community that supports the farm.

We encourage you to purchase locally grown food! If you already do, let us know what you are doing.


Teresa’s Eggplant Parmesan
Serves 6

  1. 1 large eggplant (about 1 lb)
  2. ⅓ cup flour
  3. 1 cup bread crumbs (about 3 slices of whole wheat bread)
  4. 2 eggs, whisked
  5. 24 ounce jar pasta sauce
  6. 3 medium tomatoes, sliced
  7. ¼ cup chopped fresh basil or 1 teaspoon Italian seasoning
  8. 1 cup shredded Mozzarella cheese or your favorite reduced-fat cheese
  9. ¼ cup grated Parmesan cheese
  1. Slice eggplant into ¼ in slices, sprinkle with salt and place them in colander to drain for 30 minutes. After eggplant slices have finished draining, rinse off salt.
  2. Put bread slices in food processor to make crumbs. This is a good place to use bread crusts.
  3. Dredge eggplant slices through flour, then egg, and finally the bread crumbs. Place eggplant slices on a baking sheet sprayed with cooking spray.
  4. Bake slices at 425ºF for 10 minutes on one side, then flip. Cook other side for 5 minutes or until they are brown and crispy.
  5. In a baking dish, layer pasta sauce, tomato slices, basil or Italian seasoning, breaded eggplant slices, more pasta sauce, and cheeses.
  6. Bake at 400ºF for 20-30 minutes or until heated through and cheese is slightly browned and bubbly. Do not cook too long so eggplant slices stay crisp, not soggy.
  1. Nutrition Per Serving: 221 calories, 9 g fat, 4 g saturated fat, 26 g carbohydrate, 4 g dietary fiber, 314 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/





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