Joe’s Eggplant Parmesan

My neighbor Joe is Italian, as in 1st generation American, Italian. Like, his mom still only cooks Italian, Italian, like, he makes really good Italian food, Italian. So, he has made us pizza once which was to DIE for and then we knew we moved into the right neighborhood we scored us some great neighbors.  And one day while Chuck was over there chatting with him he let him try his awesome, resturant good, eggplant parmesan. So of course, I was put to the test to replicate it and I failed, so Chuck, as a result of furious hunger pangs and a relentless salivation for Joe’s eggplant he replicated it himself and did a fabulous job! So here’s our version of Joe’s recipe and we’ll call it Joe’s Eggplant Parmesan.

Here are your ingredients:

1 whole Eggplant (thinly cut) like so…

2-3 eggs for mixture

Cracker crumbs (we used Late July)

1 c Silk Almond milk, plain (or milk of choice)

1/2 c olive oil

Fresh Parm Cheese

1/4 tblspn garlic salt

1/4 italian seasoning

salt and pepper to taste

Fresh garlic (optional)

Fresh basil (optional)

Optional Yumminess: Pour favorite marinara sauce over eggplant

and top with extra mozzarella cheese.

(I make mine homemade!)


1. Mix milk and egg and spices together until well blended

2. Smash crackers into crumbs put on small plate

3. Heat deep frying pan on medium

4. Dip eggplant into mixture and cracker crumbs

5. Put eggplant slices in pan, let them fry until edges are no longer hard but curvy and wilted

Cook like so…

El Chef mas fabuloso!

6. Sprinke with parm cheese and  fresh chopped basil and garlic


I made sandwhiches the next day, WHOA these babies were super yummy!