Eggplant Parmigiana

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Exactly the way your grandmother didn't make it


  • 2-3 small to medium eggplants (not japanese eggplants!)
  • at least 1/2c arrowroot or cornstarch
  • at least 1/2c liquid from a can of beans (pinto beans are better than chickpeas for this)
  • most of a canister of Italian seasoned breadcrumbs
  • olive oil in a spray bottle
  • ~1c pasta sauce
  • ~500g shredded mozzarella (proper mozzarella doesn't melt well, but you can put it on top)

Cooking Instructions

  1. Slice the eggplant into rounds about pinky-width
  2. In order, dredge each round through starch, bean juice, and breadcrumbs, then set on baking tray.
  3. When the tray is full, thoroughly spray cutlets with olive oil, and bake for ~20m on one side and 15m on the other (check this. i may be wrong.) Spray the other side when flipping.
  4. Do this until you run out of eggplant.
  5. On the day it's to be served, put eggplant in layers in casserole dish, with sauce and cheese between and on top, bake until cheese is bubbling and sauce is browned at the edges. Don't do this in advance, it'll get soggy.

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