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Eggplant Parmigiano


2 eggplants - sliced thin - about 1/2 inch thick

2/3 cups coconut oil - for frying

2 eggs - whisked

2 cups bread crumbs or Pork king good crumbs

2 Mozzarella cheese logs - I buy the already cut mozzarella logs perfect for this dish

1 jar tomato sauce - use your favorite

Parmesan cheese - enough to cover the entire surface of each layer

Onion powder - eye ball - dusting the top

Garlic powder - eye ball - dusting the top

Oregano - eye ball - dusting the top

Redmond Real Salt - purchase here - use code lovecelebrateandbloom at check out for 15% OFF - eye ball - dusting the top lightly.


Heat oven to 375 degrees.

In a medium size bowl add your eggs and whisk, set aside.

In a medium size plate add your bread crumbs or pork rind crumbs, set aside.

Dip each eggplant slice in the egg mixture, and then in the breadcrumbs. Make sure to coat both sides of each slice of eggplant well and then place them in single layers on a baking sheet, when done with all set aside.

In a large skillet, pour enough coconut oil to about 1/2-inch from the bottom of the pan and heat the oil. Use a pair of kitchen tongs and start by adding a single layer of the eggplant to the pan. Cook until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a lined baking then begin with another batch of slices.

Let's start to assemble! I attached a short video on how to click here!

You will be using a 9x9x2 pan and lightly spray your pan with coconut oil.

Add a layer of fried eggplant

Add a layer of mozzarella cheese

Add your seasonings - I would say with this just dust the entire top with each seasoning. I go heavy with the garlic powder because I love garlic.

Add a layer of tomato sauce

Add a layer of parmesan cheese


Cover with tin foil and cook for 10 minutes, remove tin foil and cook for another 7/8 minutes.

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