Japanese Eggplant Parmesan

Japanese Eggplant AppetizerThis friend of mine was telling me an easy way to roast Japanese eggplant on an electric stove top element … Followed by a dip in egg and…. She saved me a taste treat. And it was so delicious I couldn’t believe that’s all she did. So, as my son-in-law likes to say, a little R&D was called for. It was simple and successful even with my first attempt … and I added a little breading to my process to give it a bit of an Italian twist. I didn’t go as far as a drizzle of marinara and a sprinkle of Parmesan but could see this as a special addition.

Hope you too try and enjoy this simple but wonderful treat! BTW, if you frequently question whether you wish to try eggplant again because the outcome in the past has been chewy, tough or tasteless this Japanese Eggplant Appetizer will change your thinking.

Recipe in time for your Fourth Of July gathering!



Olive oil
One Japanese eggplant per person. The eggplant in my photo is rather small. I suggest medium size, around 6 inches in length.

Wash and dry the eggplant and trim the stem but leave attached.

Heat the element to medium (to medium high) heat. Place the eggplant onto the preheated burner with the stem hanging off slightly. The roasting goes quickly … your direct attention is necessary. Never leave the range.

Turn the eggplant to check the speed of roasting. Use the stem portion to assist in this or tongs.

Feel the eggplant periodically to check on doneness. It should feel soft to touch as you press on it.

Once done remove the eggplant and let it cool. Peel.

With a fork gently press down on the flesh to flatten. This should take place easily. You will need to do this along the length.

Next heat a non-stick skillet and add a bit of olive oil.

Dip the eggplant flesh into a beaten egg and then into fine Italian seasoned bread crumbs. Add a shake of salt if needed.

Place into the heated oil and brown to a golden color. Drain.

Eggplant Appetizer


  1. Tammy
    Posted July 4, 2015 at 7:54 am | Permalink

    I have a stove top that is gas and one gets a flame. Any suggestion of how to do it with that? Could you ask your friend?

    • Posted July 5, 2015 at 5:02 pm | Permalink

      Tammy, First, I’ve always preferred gas ranges but over the years have found myself in kitchens where gas access is next to impossible. There are pros and cons of using an electric range vs gas for this recipe. Electric is much cleaner … little drip from the eggplants and smoke doesn’t become overwhelming. As for the gas the intense smoke makes for a better flavor but there’s always the problem of the smoke alarm … that’s if you can get beyond the intense smoke yourself. But here is the gas alternative. Have your exhaust/hood on high and turn your burner to medium high. Place the eggplant over the burner, right over the flame. Use tongs to turn. This is not a process to be completed while distracted with other meal preparation. This will cook the Japanese eggplant in minutes. You will have a bit of a mess on completion. Happy Cooking!

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