VitaClay Eggplant Parmesan in Less than One Hour!

VitaClay Eggplant Parmesan in Less than One Hour!

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Suitable for VitaClay Models: VS7600, VF7700, VM7900

Eggplant Parm is a fun, delicious Italian dish that has a unique flavor and texture. It's a great light meal for a Meatless Monday or other small dinner, or goes great with a side of veggies or soup. 

You won't believe how easy it is to make this authentic dish in VitaClay without much prep work or time. This American-Italian dish is ready in less than an hour, start to finish. 


  • 2 eggs
  • 4-8 eggplant (depending on size), peeled, cut into ┬Ż inch slices
  • 1/4 c broth or water
  • 1 T salt
  • 1/3 c seasoned bread crumbs
  • 3 T all-purpose flour
  • ┬Ż c grated Parmesan cheese
  • 32 oz. marinara sauce
  • 16 oz. mozzarella cheese, sliced
  1. Put sliced eggplants in a large bowl in layers and sprinkle each layer with salt.
  2. Let the eggplants stand for 30 minutes, then drain, rinse and pat dry.
  3. Heat coconut oil over medium heat in a large skillet.
  4. Whisk eggs with water and flour until smooth.
  5. Transfer the eggplant slices in batches of 2-3 from the bowl and dip in batter and put in the heated skillet, fry in the oil until browned.
  6. Mix seasoned bread crumbs with Parmesan cheese in a separate bowl.
  7. Add the broth/water to the bottom of the clay pot, then place ┬╝ of the eggplant slices in, and top with ┬╝ of bread crumbs, ┬╝ of marinara sauce and ┬╝ of mozzarella cheese. Repeat the process three times to form 4 layers and cover.
  8. Close, seal and cook on "soup" or "low" for 30 minutes, or until tender.
  9. Makes a great casserole-style Eggplant Parm that feeds 6-8 people, and is great as a left-over!

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