Baked Eggplant F’armesan

For the last two weeks, my Farmhouse Delivery basket has included adorable eggplants, a big bunch of basil, and gorgeous yellow and red tomatoes.

But here’s a sad little secret: I don’t like raw tomatoes. No matter how hard I try, I can’t make myself enjoy them. Happily, Fortune intervened, in the form of a New York Times blog post about eggplant parmesan made with eggs in the tomato sauce.

I was intrigued!

So I researched eggplant parm recipes, subtracted the breading and cheese, added fresh tomatoes and basil and… voila! Eggplant F’armesan (Faux + my veggies from a local farm = f’armesan. Dave told me I should call it Eggplant Amazon ’cause it’s eggplant for Amazon women. You can call it what you like.)

A note about quantities in this recipe:
I’m generally a stickler for measuring, but this recipe has no rules. Think about it: no rules! You can mostly just use your eyeballs and tastebuds and this will work. Have fun!

Eggplant F’armesan
Makes a sizable pan; tastes better as days go by.

a few tablespoons olive oil
1-2 cloves fresh garlic, crushed
14.5 oz. can diced tomatoes (I like Muir Glen fire-roasted.)
2 eggs
salt  & pepper 

1. Preheat oven to 375F. Slice the eggplant and tomatoes in rounds that are about a 1/2 inch thick. Place in a bowl and toss with some olive oil. I used about 3 tablespoons for 6 tomatoes and 4 small eggplants.

2. Cover baking sheets with parchment paper and place the veggies in a single layer. Sprinkle generously with salt and pepper. Pop them into the oven for 20 minutes, then increase the temperature to 400 and roast for an additional 10 minutes.

3. While the veggies are roasting, chiffonade (aka, sliver) the basil. Here’s how: make a stack of basil leaves, roll into a cylinder (like a mini cigar), then slice very thinly crosswise. Instant chiffonade!

4. Heat 1/2 tablespoon olive oil in a saucepan over medium-high heat. Add crushed garlic and stir ’til fragrant – about 30 seconds. Don’t burn the garlic! Add the can of crushed tomatoes and the basil. Stir to combine, bring to a boil, then simmer ’til slightly thickened, about 10 minutes. Add salt and pepper to taste. Remove from heat and allow to cool to room temperature.

5. When the sauce is cool, scramble the eggs and mix them into the sauce. (This does not look delicious, but it will be yummy when it’s cooked, so overlook the raw eggs + sauce mess.)

6. When the veggies are done, let them cool a little bit, then eat a slice of eggplant and a slice of tomato. Savor the summery flavors and promise yourself not to sneak anymore – save them for the F’armesan! (I had some tomatoes left over and they were AWESOME with fried eggs for breakfast.)

7. Place a single layer of eggplant in the bottom of a baking dish. (I used a small oblong pan; an 8×8 square, a 9″ pie pan, or a loaf pan would all work, too.) Add a layer of tomatoes, then top with some tomato sauce. Repeat layers.

8. Reduce the oven temperature to 350 and bake for 30 minutes.

9. This is important: Remove the pan from the oven and let it rest for 40 minutes before slicing or eating. Really. Let it rest; you will be rewarded.

This is delicious warm and at room temperature. I’ve enjoyed it in the following ways:

  • a big hunk alongside fennel sauteed with garlic, olive oil, and sausage
  • a big hunk alongside cabbage sauteed with coconut oil, Italian herbs, and chicken thighs
  • chopped into cubes and stir-fried with cabbage and sausage (for breakfast!)
  • cold, out of the fridge, with my fingers, door propped open with my hip, in a feeding frenzy

Next up: a version with meat included in the sauce. I’ll share after I’ve perfected it. If you beat me to it, please post to in comments and tell us all about it.

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33 Responses to “Baked Eggplant F’armesan”

  1. Cheryl says:

    you could call this lasagna too!

  2. Melissa 'Melicious' Joulwan says:

    Cheryl, I *could*, but then I wouldn't be able to use my F' with I love so much. ;-)

  3. eriko says:

    This looks amazing. I am so making this since tomatoes and eggplant are coming in to season here in NJ.
    I know you love using the F', but I'm going with Eggplant Amazon. (My hubby just declared that ALL of my food must end in Amazon.) *grin*

  4. Melissa 'Melicious' Joulwan says:

    Eriko, I love that idea!

    Scotch Eggs Amazon
    Green Beans Amazon

    And for variety:
    Amazon Chicken Curry
    Amazon Blueberries (which are the size of golf balls)

  5. Addi says:

    Love it. Just picked 8 giant tomatoes in my garden and needed something to do with them before the fruit flies invade! Going to give this a whirl tomorrow.

  6. Melissa 'Melicious' Joulwan says:

    Addi! Fresh from the garden! That's awesome. Let me know how you like it!

  7. michele says:

    i had just been to the farmer's market today to pick up ingredients for this

    when i saw your post. lord knows we'll have several more weeks of eggplant and tomatoes, so i'll try this one next week.

    also: took a suggestion of yours and found myself a sleep mask. hellOOOO, what a difference.

  8. Melissa 'Melicious' Joulwan says:

    Michele, I love Smitten Kitchen, and that recipe looks awesome!

    I'm glad you like the eye mask; it's worked wonders for me. I really kinda want this one:

  9. michele says:




  10. Addi says:

    So my pans of f'armesan (As a former French major and certified pun-geek, I'm a huge fan of this name) are cooling downstairs… I forgot the eggs and half-burnt the sauce, and I haven't actually tasted anything but a chunk of sausage off the top, but I think it turned out pretty good. Added bacon and italian sausage to the sauce, as well as some extra tomatoes that didn't fare so well in the roasting process. Smells amazing.

  11. Melissa 'Melicious' Joulwan says:

    Addi, I'm so glad you like the ridiculous name I gave this dish. I'm also totally into the idea of adding sausage and BACON (rad!) to the sauce. Did you eat it yet?

  12. Addi says:

    It was my birthday yesterday, so I did my damndest to have bacon at every meal. It turned out really well, but the bacon got lost in the italian sausage (which ended up being spicier than anticipated). Still, I knew it was in there, and that made me happy. It was a little on the runny (make that "juicy") side without the eggs to thicken the sauce, but super tasty.

    Eating some right now, actually, scrambled with eggs. Not too shabby.

  13. Ehsa says:

    The phrase "ab fab" must have been invented to describe this dish. It's excellent on day 1, but by day 3 it is sheer ambrosia. Really good topped with crumbled bacon, and a pile of buttermilk coleslaw on the side. Eagerly awaiting the version with meat (although I may do a bit of ground turkey experimentation on my own). Thanks!

  14. Melissa 'Melicious' Joulwan says:

    Ehsa! Hooray! I'm glad you like it. And I agree — the flavors really meld after a few days. I can't wait to make it again!

  15. Lizette says:

    So I had my farmhouse basket delivered yesterday and found that it contained eggplant…so I decided to give your recipe a try…it was delicious…I added a few other diced veggies in the sauce and served it with some spinach…it was divine! Had it for lunch again today. Your blog is great…. I stumbled upon it when looking for some paleo recipes since I am a newbie.. 2 weeks in and feeling amazing!

  16. Melissa 'Melicious' Joulwan says:

    Hi, Lizette! Spinach sounds like an awesome addition! I love all the customization ideas you guys are sharing.

    I roasted eggplant and tomatoes this week… then got too impatient and just ate them straight out of the oven. Next time: more discipline!

  17. shayne says:

    i made this last week with some meat in the sauce. i fried up hot italian chicken sausage (squeezed out of its casing), omitted the olive oil (had enough sausage fat!) and then proceeded to make the sauce as you describe. it was *delicious*!!

    my favorite way to eat it: chopped up and fried several days later – the flavors really come out after a few days in the fridge.

    thanks for another great recipe :)

  18. Melissa 'Melicious' Joulwan says:

    Shayne, that sounds awesome. I love to take stuff that's been cooked some other way, then throw in a saute pan after a few days and carmelize the bejeezus out of it. YUMMY!

    I'm so glad you like this recipe!

  19. Pam says:

    I am so doing this tomorrow. And, I am buying your cookbook the moment it drops!

  20. Kevin says:

    Mel, I came across this recipe this afternoon and it looked delicious. Tried it out and it tasted just as good as it looked.

    I’m excited to try it again in the fall with some fresh veggies!

    Thanks for the recipe!

  21. Emily W says:

    I made this last night, and the flavor was wonderful but it was very runny, soggy and squishy so no one would eat it but me. It definitely didn’t look like the picture. Any idea what I did wrong? I would really love to try this again because it tasted SO good, but we had a very hard time with the texture. Also are the eggs supposed to cook to a hardened texture or stay soft? Because I was expecting them to harden up, but my sauce basically looked like it did before baking!

    • Mel says:

      Sorry to hear this recipe didn’t work for you. I’ve since re-tested it and included it in my cookbook in a much better version… but just haven’t gotten to updating this one yet.

      Next time, leave out the roasted tomatoes and increase the eggplant. The eggs should bind the sauce together – but I’ve found that when I use the roasted tomatoes in addition to the crushed tomatoes, there’s just too much liquid.

  22. Emily W says:

    Thanks for the tips. I will probably try to make it again as I loved the flavor!!

  23. […] to this awesome recipe, which you can see the original here. Well, of course I needed to modify TX-ifiy it so I’ll list my ingredients […]

  24. Carol says:

    If you are about to make this and think to yourself, “there is simply not enough veggies in this,” then substitute the tomato sauce with Whole9’s All-purpose Veggie Sauce (which can be found here on the 2nd pg). This veggie sauce has everything in the tomato sauce in this recipe plus about 6 extra veggies! I make a big batch of the veggie sauce ahead of time, and then this recipe is REALLY quick and easy.

  25. Kelsey says:

    This was delicious! I added in sun dried tomatoes to the sauce, made the flavor POP!

  26. Deb says:

    Just made a double batch…it looks awesome, thank you so much for all your fabulous recipes. I did whole 30 and in the course of it so many of your recipes have become my standby, crowd pleaser, deb pleaser, family pleaser favorites. Thanks for the support that your hard work and creativity provide all of us. Hooray for delicious beautiful food!!

    • Mel says:

      Right on! Congrats on your Whole30 — and I’m glad you like this recipe. It tastes even better when it sits in the fridge — reheating it unleashes the magic ;-)

  27. Mary G. says:

    I just received an eggplant in my farm basket this week and I love this recipe idea. Can’t wait to try it out … I am lacking in some ingredients. And glad that I found your website.

  28. […] find that recipe I thought I would at least share another recipe she did using eggplant, Baked Eggplant F’armesan.  Perfect for this time of year when tomatoes are in season & even better – requires no […]

  29. deb1611 says:

    I’m late to this farmesan party, I know, but I just wanted to say that I made it exactly according to the above recipe and directions and it was MINDBLOWINGLY AWESOME!!! Thanks so much! Will definitely make again, but twice the size. Nomnomnom

  30. Lindy says:

    I made this with Eggplant and Zucchini since I had no tomatoes on hand and added ground pork to the sauce. It smells amazing baking in the oven. I’ll have to check out my copy of Well Fed (which I’m steadily cooking my way through) to see what you changed for the cookbook!

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