Yummy Eggplant Parm

Yummy Eggplant Parm

I have a file in my email box dedicated to recipes I want to try “one day”… most of the time, they’re lost there forever. Sometimes, they find their way back into my mind and I actually make one. (After making this last night, I might have to delve into the box more!)

I love the blog Love & Lemons (pretty sure I’ve mentioned them before). Jeanine and Jack are adorable, great writers and EXCELLENT chefs. They bring a great balance of healthy, fun, inventive and comfort meals to their blog. I’ve been following for a while (many of their emails are in my inbox folder) and always oogle at their stunning food photos.

Over the past few weeks, I’ve been a little off with my cancer and IVF process happening, and I’ve been around the house. Yesterday, I was feeling extra ambitious and wanted to “do something” so I decided to make one of their recent recipes: Eggplant Parmesean!


So I’m here to share with you of course – enjoy!


Inspired by Love & Lemons Eggplant Parmesan


  • 2 large eggplant, cut into ¼-inch thick rounds
  • 2 eggs, beaten
  • ¼ C almond milk
  • 1½ C breadcrumbs
  • 1¼ C grated Parmesan cheese, divided
  • 2 tsp oregano
  • 2 Tbsp fresh thyme
  • ½ tsp red pepper flakes
  • ½ tsp sea salt, more for sprinkling
  • Freshly ground black pepper (I used this bold, new Phu Quoc Pepper from McCormick)
  • Extra-virgin olive oil, for drizzling
  • 2½ C marinara sauce (I used one full jar of Rao’s Natural Roasted Garlic Sauce)
  • 2 large balls fresh mozzarella, thinly sliced
  • Fresh basil leaves


  1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  2. In a medium-sized shallow dish, whisk the eggs and almond milk.
  3. In another larger shallow dish, combine the breadcrumbs, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt and several grinds of pepper.
  4. Dip the eggplant slices into the egg mixture and then into the breadcrumb mixture. Because eggplant isn’t usually super absorbent, I had to kind of smoosh the mix onto the eggplant to stick, then flip each piece and do it again.
  5. Place slices onto the baking sheets, drizzle with olive oil, and bake for 18-20 minutes or until tender and golden brown.
  6. In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara and layer half the eggplant. Add a spoonful of sauce onto each eggplant, then top with a slice of mozzarella.
  7. Repeat with remaining eggplant, mozzarella, and sauce. Love & Lemons made some thick layers, but I just stacked one on top of the other, making short stacks of two eggplant/cheese each.
  8. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.
  9. Bake for 20 minutes or until the cheese is nicely melted.
  10. Turn the oven to broil and broil for 3-4 minutes or until the cheese is browned and bubbling. (You’ll want to eat immediately, but it’s WORTH THE WAIT!)
  11. Remove from the oven and top with fresh basil.
  12. Enjoy!