Baked eggplant with Parmesan 


I have always had a turbulent relationship with the eggplant. Earlier I used to simply hate eating it while my mother made umpteen efforts to somehow get it down my throat. When I got married I had to get used to them because the husband loves eggplant. I have found that it is easier to make things he likes the way he likes them rather than trying to introduce him to new dishes and cuisines. So we had a good deal of Indian varieties of eggplant like ennai kathirikai and baingan ka bhartha.

When we moved to Malaysia, a shocking transformation took place. The husband simply refused to have eggplant of any kind that I made. Same eggplant, same recipe, same husband but different reaction. What’s a girl to do? So I picked this theme for October’s blogging marathon simply to figure out other ways of getting the husband to go back to liking eggplants.

Today’s recipe is adapted from a blogging marathon recipe of yore. Do check it out for some amazing pictures and wonderful step by step guidelines. So here goes-

Serves 2 


1 large eggplant

2 bread slices ground to crumbs

1 egg



3/4 cup tomato sauce

2 cups grated cheese ( I used around 1 1/2 cup of Parmesan and 1/2 cup of cheddar)


  • Mix breadcrumbs, salt and pepper and keep in a plate so as to be easy for dipping the eggplant slices.
  • Beat an egg and keep it in an open mouthed cup for easy dipping again
  • Preheat the oven to 200C
  • Grease a baking tray with olive oil or line it with parchment paper.
  • Peel the eggplant and cut them into half inch thick slices
  • Dip each slice in the beaten egg and coat each slice with the breadcrumb mixture
  • Place the slices on the baking tray in a single layer not overlapping each other.
  • Bake the eggplant slices for 10 minutes. Then flip each slice and bake for another 10 minutes
  • Spread  half of the tomato sauce at the bottom of an 8 x 8 baking pan
  • Place the eggplant slices on the sauce without overlapping each other.
  • Cover the eggplant generously with cheese
  • Pour the other half of the tomato sauce and place the balance eggplant slices and cover with cheese again.
  • Cover the pan with aluminum foil and bake at 200 C for 25 minutes
  • Remove the foil and bake it uncovered for 10 minutes
  • Enjoy !



  1. I added some extra cheese after baking and before serving simply because the husband is quite the cheesy guy.

Check out the Blogging Marathon page for other Blogging Marathoners doing this BM