In our house, eggplant parmesan isn't just a dish, it’s an event. A glorious, cheesy, breaded event that leaves the kitchen looking like a flour bomb exploded and everyone’s hearts (and bellies) a little fuller. Motherhood, much like making eggplant parmesan, is a layered experience: messy, sometimes overcooked, often under-appreciated- but rich, comforting, and completely and totally worth it. 

It all started on a random Tuesday when my children (bless their hearts) decided to “surprise” me by cooking dinner. “We got this, Mom!” they said with the confidence of Food Network champions and the actual skills of toddlers with whisks. I heard the words “eggplant parmesan” and thought, how hard could this get? Spoiler alert: very.  

I walked into the kitchen a half hour later to find a war zone. There was flour in the toaster. An egg had cracked under the fridge. My youngest, TJ, had used a meat tenderizer to “make the eggplant better like a pancake.” My oldest, Alexa was holding a whisk like a microphone, belting out a song about mozzarella like it was her Grammy moment. TJ was layering cheese with the precision of a heart surgeon, if heart surgeons licked their fingers in between layers. The end result? A lopsided, extra-crispy, slightly charred but still somehow delicious eggplant parmesan.  

But here’s the thing: it was the best one I’d ever tasted. Not because it was seasoned perfectly (it wasn’t), or because the eggplant was tender (jury’s still out), but because it was made with reckless love, loud laughter, and a little bit of chaos — the essential ingredients of motherhood.  

There’s wisdom in that dish. Like how you can plan every step: bread the eggplant, layer the cheese, preheat the oven, but something will always go sideways. Someone will spill the marinara. Someone will cry because the cheese stuck to the foil. And someone will say, “This is the worst day ever,” just before asking for seconds.  

Motherhood is messy. It’s sticky floors, mismatched socks, and cold coffee reheated three times. It’s late night worries and early morning cuddles. It’s teaching them how to cook and letting them destroy your kitchen in the process. Because you know that someday, long after you’re done wiping flour off the cabinets, they’ll remember the joy of creating something together.  

So the next time you find yourself knee deep in breadcrumbs and wondering if you’re doing any of this right, remember: it’s not about the perfect dinner dish. It’s about the hands that made it, the love that seasoned it, and the laughter that held it all together. You’re doing a great job, Mama (or Dada)! And if all else fails, there's always takeout. 

Recipe

Eggplant Parmesean 

Ingredients 

2 large eggplants, cut into ¼-inch-thick rounds 

2 large eggs, beaten 

¼ cup almond milk 

1½ cups panko breadcrumbs 

1¼ cups grated Parmesan cheese, divided 

2 teaspoons dried oregano 

2 tablespoons fresh thyme leaves 

½ teaspoon red pepper flakes 

½ teaspoon sea salt, plus more for sprinkling 

Freshly ground black pepper 

Extra-virgin olive oil, for drizzling 

28 ounces Marinara Sauce 

2 large fresh mozzarella balls, thinly sliced 

⅓ cup fresh basil leaves 

Instructions 

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper. 

2. In a medium-sized shallow dish, whisk the eggs and almond milk. 

3. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. 

4. Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown. 

5. In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

6. Remove from the oven and top with fresh basil. 

Recipe taken from:

https://www.loveandlemons.com/eggplant-parmesan/#wprm-recipe-container-43028