Garlic Parmesan Baked Eggplant Recipe


  • 1 large eggplant
  • 6 tablespoons unsalted butter melted
  • 1 cup breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning

Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2″ disks. Place all disks in colander or cooling rack set over a baking sheet, sprinkle with salt and let sit for at least 30 minutes

Next, melt butter in a bowl. Mix breadcrumbs, spices, and Parmesan cheese in another bowl.

Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper-lined baking sheet. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.

Serve as a side dish, appetizer, or use in eggplant Parmesan. (Original Recipe)


Texas Caviar Recipe


  • ½ onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch scallions (or 1 sweet onion), chopped
  • 2 jalapeno peppers, chopped
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 1 (8 ounce) bottle zesty Italian dressing or see homemade dressing recipe below
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can black-eyed peas, drained
  • ½ teaspoon ground coriander
  • 1 bunch chopped fresh cilantro
  • (optional) add sweet corn, cut from the cob

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator for approximately 2 hours. Toss with the desired amount of fresh cilantro to serve.

Optional homemade dressing: Whisk ingredients together and substitute for Italian dressing

  • 1/2 cup olive oil
  • 1/4 cup sugar or to taste, see notes
  • 1/4 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt