writings from a women-run modern homestead. 

adventures in intentional living, radical homemaking, finding meaningfulness in the mundane, and subverting the food systems that be to feed my family nourishing food from our bit of land.

the resistance starts at home.

Herby Baked Eggplant

Herby Baked Eggplant

So I love eggplant parmesan so very much, but it can be quite a mess, especially with kiddos. And it leaves me feeling not so great if I eat as much of its decadence as my tastes would like. Am I right? So here I share with you a delightful, fresh, minimalist spinoff of the iconic dish.

INGREDIENTS

  • 1 medium sized Eggplant

  • 2 eggs

  • Bread of choice (I used a chunk of handmade sourdough. Choose what works for you, even gluten free if you prefer.), enough to make 2-3 cups bread crumbs

  • 1 TBSP Garlic powder

  • 2 tsp Thyme

  • 2 tsp Rosemary

  • Salt

  • Marinara Sauce (I will share our garden tomato sauce recipe in another post soon!)

  • an aged cheese (pictured I used an extra sharp aged cheddar. I’ve also used asiago.)

  • Fresh parsley

  • Oil for pan

DIRECTIONS

  1. Slice eggplant into ¼ inch thick pieces

  2. Salt eggplant lightly and leave it to sweat

  3. In the meantime, chop bread into small cubes and toast in oven. 350* for five minutes is usually adequate in my oven. Once toasted, grate bread into crumbs.

  4. After toasting bread, preheat oven to 400*

  5. In one bowl crack the eggs and beat them

  6. In a mixing bowl mix bread crumbs, garlic powder, thyme, rosemary, and pinch of salt. Get a smaller bowl and fill with just some of this mixture. I do this because sometimes it will get clumpy with egg and adding more/replacing every few slices will keep it fresh.

  7. Rinse and pat dry the eggplant slices

  8. Oil a cookie sheet

  9. Now dip eggplant slice into eggs until coated, let excess drip off

  10. Then dip into bread mixture until well covered

  11. Arrange on cookie sheet

  12. Bake at 400* for 20 minutes

  13. After 20 minutes, flip them over, top with a spoonful of marinara sauce and a bit of grated cheese

  14. Bake for 15 minutes longer

And done!

The eggplant should be creamy goodness on the inside with a crispy outer crust!

Now, go ahead and plate it and top it with fresh parsley!

Eat it however you’d enjoy most - with pasta, on a bed of greens, with fresh buttered bread, a side of roasted asparagus… Whatever which way you choose, I hope you love every bit of it!

A medium sized eggplant plus a side salad feeds my family of three perfectly.

Plant Dyed Eggs

Plant Dyed Eggs

Why We Homestead

Why We Homestead