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Eggplant Parmesan
  • Prep Time: 30 min
  • Bake Time: 15 min
  • Ready In: 60 min


  • 2 Floating Gardens eggplants- sliced into 1/2 inch slices

Flour Mixture:

  • 1/2 cup Daybreak Mills all purpose flour
  • salt and pepper to taste

Egg Mixture:

  • 2 eggs- beaten
  • Floating Gardens fresh parsley (cut into eggs)
  • 4 tbsp. Three Farmers Camelina oil
  • 2 cups tomato sauce
  • 2 cups Bothwell cheese- any type (grated)
  • 1 cup grated parmesan
  • 1 cup bread crumbs
  • 4 tbsp. Notre Dame butter


Dip eggplant in flour , shake off excess.

Place eggplant in egg wash. Then coat with breadcrumbs.

Fry with a butter/oil mixture until golden brown on both sides (Alternately, you can bake the eggplant at 350F until it starts to brown).

Preheat oven to 350F.

Spread tomato sauce in a greased baking pan. Add a thin layer of the browned eggplant slices. Then add a layer of cheese onto the eggplant (any type can be used). Continue alternating layers of eggplant and cheese until the eggplant is used up.

The final layer should be grated Parmesan cheese.

Bake uncovered at 350F until cheese is melted and bubbly.

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