CNYEats A Taste of Utica Eggplant Parm

by Joanne on May 1, 2011

This week, Fran posted a very loose recipe for Eggplant Parmesan.  More specifically, on page 119 of our book,

taste book examiner

there is a recipe for Eggplant Parmesan that tells you the what and the how but not the how much.  The following recipe shows the amounts Apple Crumbles used to make this all around meatless favorite.


Gosh it smells so good!


Always skin the eggplant as the skin is bitter.  Have your sauce ready. Try one of these UTICA SAUCE recipes.

Slice the eggplant ( I used 3 Japanese Eggplants (the small ones) but otherwise, 1 large standard eggplant is fine) into 1/4 inch slices.

Dip into flour seasoned with salt and black pepper (1/2 cup flour + 1/2 tsp salt + 1/4 tsp pepper).

Dip the floured eggplant into an egg bath seasoned with Italian grated cheese, salt, pepper and some fresh or dried parsley (2 large eggs + 2 TBS water + 1/4 cup grated cheese, such as Parmesan, 1/2 tsp salt + 1/2 tsp pepper, and 2 TBS chopped fresh parsley or 1 1/2 tsp dried parsley).

Dip the floured and egg’d eggplant into seasoned bread crumbs ( 1 cup bread crumbs seasoned with 1 TBS Italian seasoning).

Preheat the oven to 350 F

Fry the breaded eggplant on medium heat until lightly golden and drain on paper towel.  (I heated 2 TBS canola oil in a large pan. When hot I added eggplant and cooked about 3 – 4 min. per side, or until tender).

Put a little sauce in the bottom of a baking dish (a 9 x 13 should be fine). Place a layer of eggplant. Top with some sauce. Top with 1/4 cup Italian cheese (I used Asiago, but Parmesan, Romano would be fine).  Top with a little grated mozzarella.  Add another layer of cooked eggplant, sauce, cheeses.  Bake until mozzarella is golden.  35 – 45 minutes.


The recipe was easy so don’t let the multiple steps fool you.  I was making 3 different items while doing the eggplant. That would be impossible if it was difficult.


To save time, make sure you have your eggplant, flour mix, egg wash, and finally your breadcrumbs laid out in a row so you can proceed from one step right onto the next.


And enjoy the final outcome.

*To save time, you may be able to find FROZEN BREADED eggplant in the freezer section of your grocery store. Beware! Nothing beats fresh but sometimes, it comes down to a “time thing”.
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  • At 2011.05.01 07:17, Karissa said:

    I’m ready for lunch already, just from seeing this. Delicious!

    • At 2011.05.01 18:41, kalli said:

      i am drooling as i normally do when i get to your blog. this looks like heaven!

      • At 2011.05.08 20:59, Get healthier said:

        Hello I am always on the look out for ways to become healthier, I like your blog post, sounds tasty! This is actually really decent advice!

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