Recipe: Eggplant Parmesan

Description: Tangy, cheesy, and wonderful. 

Game Ingredients: Eggplant, Tomato

This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense bonuses. It can be obtained from Lewis after gaining 7 hearts with him, and sells for 200g. 

Difficulty: Easy, 45 minutes. Serves 5.

Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot. 

-1 eggplant
-1 large tomato
-Mozzarella cheese
-398mL can of tomato sauce
-5 tablespoons Olive oil
-1½ cup of Panko bread crumbs
-1 egg

-Herbs/seasoning: basil, oregano, garlic powder, tarragon, chili powder, salt, pepper, roasted red pepper seasoning, and/or thyme. Not all are necessary, but basil, salt, and pepper are priorities. 

Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I only needed 4 slices from it, which I then cut in half. 

Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two together. Put the breadcrumbs on a plate. You can add some herbs to the breadcrumbs if you like. Take the eggplant slices and douse them in the egg mixture, and then cover them in the breadcrumbs.

Pour the olive oil into a frying pan on medium heat until the oil is hot enough in that it sizzles when you drop in a breadcrumb. Reduce the heat to medium-low and place the eggplant slices in the pan. Cook on each side for about 4-5 minutes. The crumbs will turn a golden brown and the eggplant slices will be greenish in colour.

Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2 teaspoons of olive oil on the bottom of the dish and tilt it around to evenly distribute it. Open the can of tomato sauce and pour in just enough to coat the bottom of the dish.

Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of each herb/seasoning. I had some leftover feta cheese so I put that on top as well.

Pour the rest of the tomato sauce over top, and then finish with a generous heaping of shredded mozzarella cheese. 

Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly. Let it cool for 10 minutes, and then serve. It makes for a very tasty side-dish.

“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual parmesan cheese. 



SO fun fact of the day: You know how Eggplant/Chicken/etc. Parmigiana has parmesan in the name? So like, you’d guess it originated in Parma? Nah son. Apparently the rights to claim the Parmigiana as their dish is currently being disputed by Sicily, of Southern Italy, and Parma of Northern Italy.

Kind of sounds like two brothers we’re sort of familiar with,…,,,.,.d,sajdaknfdas hetalia I’m talking about the Italy brothers from Hetalia god damn.

But yeah, here, have a dish that represents the adorable but kind of argumentative relationship shared by Romano and Italy.

Also, have a picture of my grandpa eating food like a dork.

P.S you’re gonna notice there’s not a lot of exact measurements with this recipe. That’s what I really like about it, you can fuck around and add/take away. That’s the cool thing about italian cooking, they really make it an art rather than a science.

Eggplant Parmigiana
(serves: 6 ramekin thingies)



  • breadcrumbs
  • 2 Tbsp dried oregano
  • ¾ cups grated parmesan cheese (plus more for layering)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large eggplant thinly sliced
  • Marinara Sauce (like a big jar. I decided to go the premade route because the home made stuff at the market basket by my house is too legit for words)
  • Shredded Mozzarella (like a lot)
  • Olive oil (for drizzling)
  • 2 Large eggs
  • All purpose flour 
  • parsely (for pretty colors)
  • 1 adorable hungry grandpa (optional but recommended)



  • Thinly slice and remove the purple skin from the eggplant. Skin that mofo hard.
  • Preheat the oven to 375 F
  • Take three bowls and pour the breadcrumbs, oregano and parmesan in one, the beaten eggs in another, and the flour in the final one.
  • Dip each eggplant slice in flour, then drench it in the egg before covering it in the bread crumb mixture. Do this for all the eggplants.
  • Drizzle a baking sheet in olive oil and place all the eggplant slices on it. If they overlap don’t throw a shit fit, it’s cool. Drizzle the slices with more olive oil and place it in the oven.
  • Bake them until the undersides are browned, then flip each piece over and bake for like maybe 7-10 more minutes.
  • Remove the eggplants from the oven and start doing some layering shit.
  • Turn the heat on the oven up to 400 F 
  • Put an eggplant at the bottom of each ramekin, if you have enough put a second one on top. Cover the slices with marinara and then cover the marinara in parmesan and shredded mozzarella.
  • Keep layering, and finish with the mozzarella on top.
  • Put those ramekins in the oven and let them bake until the cheese is browned slightly and bubbling.
  • Remove them from the oven, chop up some parsley and throw it on top.
  • Serve with some pasta tossed in sea salt, mashed garlic and olive oil.



Whether it’s northern italian or southern italian is another story, but it’s italian and that’s all that matters.

Enjoy eating your eggplant parm while reading your creepy italycest fics you weird ass weeaboo nerd.



Grilled Vegetable Moussaka with Almond Pesto Noodles

Here are a couple shots from our harvest yesterday, and the dish I made with them. We grew most everything in the first 2 photos except the portobello mushroom. Grilled Moussaka is a delicious and easy summer vegetable casserole. You can make this vegan by eliminating the cheese. Here’s how to make this:

Heat oven to 350. Make or buy your favorite tomato sauce. For home made: In a little olive oil, sauté 1 chopped onion, 2 chopped garlic cloves, 1 chopped carrot, and 1 stalk of celery until fragrant and soft, season with s & p. Add peeled and chopped garden tomatoes, or 1 large can whole peeled tomatoes, blended. Season with salt and pepper, fresh grated nutmeg, a sprinkle of cinnamon, a little paprika, and a dash of celery salt. Add about 1 to 2 tblsp each fresh basil and parsley leaves chopped. Simmer until sweet.

Meanwhile: Slice each of these vegetables about ¼ inch thick; 1 or 2 small eggplants, zucchini, portobello mushroom, red peppers, a couple potatoes, and 1 sweet onion. Marinate the vegetable slices in olive oil, lemon juice, crushed garlic and salt & pepper. Grill the veggies. Layer the grilled vegetables in a casserole dish with tomato sauce, parmesan and feta cheese and a little white wine. Bake for 35 to 45 minutes until bubbly and cooked through. Serve with salad or pasta, bread or rice. We served our with almond pesto noodles:

Boil water for the noodles. Cook pasta according to package directions. Rub a large bowl with a smashed garlic clove. Toss the cooked noodles with ¼ cup ground almond meal, chopped fresh basil, a drizzle of olive oil, salt and pepper.