"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
James J Steele

Eggplant Parmesan


Cove Cuisine Main Dishes


Eggplant-Parmesan Eggplant Parmesan

Eggplant Parmesan. Just the right flavors, and warmth…definitely good eats!

Prep Time: 10 min  ~  Cook Time: 35 min  ~  Servings: 4


  • tablespoons Garlic Oregano Infused Olive Oil
  • cups Marinara Sauce
  • bunch of Fresh Basil leaves, chiffonade
  • pound Fresh Mozzarella, sliced 1/8-inch thick
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup Italian Seasoned Bread Crumb


  • In a large bowl dissolve 2 tablespoons of salt in 1 cup of warm water. Add 2 quarts of cold water. Set aside.
  • Slice the eggplant into 1/2″ slices and put the slices in the salt water, weigh them down with an upside-down plate, and let sit for 30 minutes.
  • Preheat the oven to 450°
  • Drain the eggplant and pat dry with a paper towel, lightly season each slice with salt and pepper, and place on an oiled baking sheet.
  • Bake the eggplant at 450 degrees F until the slices begin turning light brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  • Lower oven temperature to 350 degrees F. In an 8 by 12-inch casserole pan, place the eggplant, evenly spaced. Brush each side of the slices with garlic oregano-infused Olive oil, spread 1/4 cup of marinara sauce, and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon of grated Parmesan.
  • Sprinkle Italian seasoned bread crumbs over the top of the eggplant, and bake uncovered until the cheese melts and lightly browns, about 20 minutes. Topped with Basil chiffonade.


Bon Appetit!

Appetizers ~ Beverages ~ Breads & Bakery ~ Dips, Spreads & Sauces ~ Healing Tonics ~ Salads & Sides ~ Soups & Stews ~ Main Dishes ~ Desserts