Parmesan Eggplant “Steaks”

Good afternoon on this lovely first Monday of summer break. I’m off work for the week, so there will probably be lots of posts this week. Prepare yourself!

Summer is officially started, which means summer produce is here! I love all the summer fruits: peaches, plums, nectarines, apricots, berries, I love them all. Also, the vegetables! Home-grown zucchinis the size of baseball bats, summer squash, eggplant, peppers, tomatoes, green beans, and lots of other delicious summer veggies! This dish features two of those summer vegetables: eggplant and tomatoes. I took my inspiration for this dish from the popular eggplant parmesan dish, but this is a little simpler to prepare. It’s basically a homemade tomato sauce, spread over slices of eggplant, topped with Parmesan, then baked to perfection! This was a simple, quick dish to prepare, and is a great summer meal. I also put a couple of these in between two halves of a fresh-baked bread roll and made an eggplant parmesan sandwich. Either way, these “steaks” were quite delicious.

Parmesan Eggplant “Steaks”

Makes 5 servings


1 medium-large eggplant

1 onion, chopped

2 tbsp crushed garlic, or 2 cloves, chopped

Olive oil

3 tomatoes, diced

Dried herbs/basil/seasonings, to taste

1/4 cup red wine

1/2 cup shredded Parmesan


Preheat the oven to 400˚F. Slice the eggplant lengthwise into “steaks,” each about 1/2 inch thick. Place on baking pans.

While the oven is preheating, make the tomato sauce. Heat olive oil over medium heat in a saucepan, then add the garlic and onions and cook until slightly browned. Add the tomatoes, wine, and seasonings and cook until the juices are released. Bring the mixture to a simmer, and allow to simmer for a few minutes, until thickened. Remove from heat and divide the tomato sauce evenly among the eggplant steaks. Top with Parmesan cheese and bake for 15-20 minutes, until the steaks are fork-tender and the cheese is melted and bubbly. Serve warm or in a sandwich. Enjoy!


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