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Eggplant Parm-azing

February 14, 2013 — Leave a comment

Eggplant Parm

As a person who is not a fan of most raw veggies, I have to get creative to get in pregnancy power foods like eggplant and spinach.  Enter this Eggplant Parm recipe.  With a bit of garlic bread (not too much!), it’s like eating really chunky spaghetti sauce.  No noodles, just veggie-infused chunky glorious sauce.  Enjoy!


2 large eggplants

4 garlic cloves

3 cans of chopped tomatoes

2 onions, diced

5 large mushrooms, sliced

2 handfuls of spinach

1 handful chopped basil

1 egg beaten

1/2 cup parmesan

1) Slice the eggplant into thin slices and put on an oiled baking tray and cook at 400F for 30 minutes, turning half way through.

2) Heat a little oil in a large pan and add the onions, mushrooms and garlic and cook for 5 minutes.

3) Add the tomatoes and cook for 3 minutes and then add the spinach and basil and cook for a another minute.

4) Start assembling by putting some of the tomato sauce on the bottom of a 12 inch baking dish. Top with some eggplant slices, a little parmesan and some cracked black pepper.

5) Repeat this process and finish with a layer of tomato sauce. Pour over the beaten egg and sprinkle with the last of the parmesan.

6) Bake at 400F for 25 minutes.

I played with the recipe a bit using just one onion and adding some onion powder, jarred minced garlic, only had 2 cans of chopped tomatoes so I used one can of tomato sauce and one of the cans of chopped tomatoes were Italian seasoned.  I think you can make it your own very easily – that’s why I love it!

How would you modify the recipe to include your most recent cravings or favorite veggies?