Eggplant Parmesan Pasta


This is a recipe I threw together today – call it a hodgepodge of different existing recipes on the Internet for this dish. I was first properly introduced to the wonder of eggplant in Japan (called nasu) because everyone eats it over there. I tried Chicken Parmesan in a crock pot once and it flopped, so I figured I’d give eggplant a go. I ordered a couple eggplants from Peapod and they brought me the largest eggplants in the whole world. (I just tried to look up the actual largest eggplant on record and there is no Guinness Book of World Records listing for eggplant, so feel free to set the record if you grow your own.) I don’t grow my own, so instead I’ll share these other interesting facts about eggplant that I found in this search:

Fact:  Eggplant contains nicotine (not as much as tobacco, but more than any other fruits and vegetables).

Fact:  Eggplant is a fruit, not a vegetable.  It’s a berry to be exact… seriously?

Fact:  Ancient Persian philosophers attributed eggplant to ailing pimples and epilepsy.

Fact:  According to a Japanese proverb, the happiest omen at the New Year is Mt. Fuji (big surprise there), followed the falcon and then eggplant.


Are you ready to cook some eggplant now? Great.


  • 2 regular sized eggplants (or 1 if you order groceries from Peapod), cut in 1/2 inch slices
  • 1 cup of bread crumbs
  • 3/4 cup of olive oil
  • 2 – 3 teaspoons of Italian seasonings
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 jar of your favorite pasta sauce
  • 1 cup parmesan cheese (or more if you like a lot of cheese)
  • Pasta noodles
See how the eggplant slices are as large as the cutting board?

What to do:

You need two separate shallow dishes (I used tupperware).  Put the olive oil in one and mix the bread crumbs and seasonings in the other.  Wash the eggplant and cut it up into 1/2 inch slices. I had a really hard time with that, so do your best.  Throw a layer of pasta sauce in the bottom of the crock pot.  Dip the slices of eggplant into the olive oil on both sides and then dunk both sides in the bread crumbs mixture.  Then put the eggplant slices into the crock pot.  Repeat for a while.  Occasionally throw in some pasta sauce and continue layering with the eggplant.  Pour the rest of the pasta sauce on top.  I had leftover crumbs mixture and I didn’t want to waste it, so I just spread that on top of the pasta sauce.  Do as you wish.  Add parmesan cheese on top.  Cover the crock pot and let it cook for 3-4 hours on high or 4-5 hours on low.

Once the Eggplant Parmesan is close to ready, boil some water and make your favorite pasta to serve the Eggplant Parmesan with.  Add some cheese on top for presentation value (and deliciousness). ENJOY!


Eggplant Parmesan > Chicken Parmesan!  I’m really impressed with this!  The seasoning is really flavorful and goes great with the eggplant.  I don’t have anything else to say because I’m busy stuffing my face this dish!  This will be a lovely lunch tomorrow and Tuesday too!  It made about 3 servings.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.