Market Fresh Heirloom Eggplant Parmesan

Hearty eggplant parmesan made with farm fresh ingredients makes the perfect summer dish

There’s just something special about cooking with freshly harvested heirloom eggplant. At Sweet Valley Farm, my eggplants are grown for rich flavor, tender texture, and beautiful color, making them the perfect centerpiece for a comforting homemade Eggplant Parmesan.

This recipe layers crispy breaded eggplant with marinara sauce, mozzarella, and parmesan cheese for a classic dish that feels hearty, comforting, and packed with fresh garden flavor. Later this season, I’ll also be sharing my homemade marinara recipe made with Sweet Valley Farm Roma tomatoes, and once it’s published, I’ll link it here so you can make this recipe completely farm fresh from start to finish.

Ingredients

For the Eggplant

• 1 large heirloom eggplant from Sweet Valley Farm

• 2 tablespoons kosher salt

• 1½ cups Italian-style breadcrumbs

• 1 cup grated parmesan cheese, divided

• 2 large eggs

• ½ cup milk

• 2 cups shredded mozzarella cheese

• 3 cups marinara sauce (homemade is best - recipe coming soon!)

• Olive oil or vegetable oil for pan frying

Optional Garnish

• Fresh basil (I got you..find it later this season at my booth)

• Extra parmesan cheese

Instructions

Step 1: Prepare the Eggplant (this step is worth the extra time)

Slice the eggplant into ½-inch rounds and lay them on a baking sheet or large cutting board. Sprinkle both sides with kosher salt and let them rest for about 45 minutes. This helps remove excess moisture and gives the eggplant a better texture once cooked.

After resting, rinse the slices lightly and pat them completely dry with paper towels.

Step 2: Bread the Eggplant

In one shallow bowl, whisk together the eggs and milk. In another bowl, combine the breadcrumbs with ½ cup of the parmesan cheese.

Dip each eggplant slice into the egg mixture, then coat well in the breadcrumb mixture.

Step 3: Cook the Eggplant

Heat a thin layer of oil in a large skillet over medium heat. Cook the eggplant slices in batches until golden brown on both sides, about 3 to 4 minutes per side. Transfer cooked slices to a paper towel-lined plate.

Step 4: Assemble the Dish

Preheat your oven to 375°F.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Add a layer of cooked eggplant, then spoon over more sauce, mozzarella cheese, and a sprinkle of parmesan.

Repeat the layers until all ingredients are used. Finish with an extra layer of cheese on top.

Step 5: Bake

Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Let the Eggplant Parmesan rest for about 10 minutes before serving. Garnish with fresh basil and additional parmesan cheese if desired.

Serving Suggestions

This Heirloom Eggplant Parmesan pairs perfectly with garlic bread, pasta, a crisp side salad, or even tucked into a toasted sandwich roll the next day. The tender heirloom eggplant soaks up all the rich flavors while still holding its texture, making this a recipe worth making again and again during peak eggplant season.

If you make this recipe using Sweet Valley Farm produce from the Pueblo Farmers Market, I’d love to see it. Be sure to tag me and share your creations! 🌿🍆