What is the best option for a musician – Veal, Chicken, or Eggplant Parmesan?

Of course, with such a question, it will always be down to personal preference, but there are some very valid arguments as to why eggplant-based recipes fit nicely into a musician’s lifestyle. 

To begin with, taking very much an environmental overview, a plant-based diet is something advocated more and more as a tiny part of the solution to the ecological concerns that now face our planet. And, of course, you can add to this the gradual change in attitudes of the population as they turn away in increasing numbers from the practices of battery farming and the veal trade.

But ethics aside, plant-based solutions, particularly eggplant parmesan recipes, have a lot going for any active person, mainly the performer and musician. To begin with, recipes such as stuffed eggplant parmesan (vegans can always find non-rennet options or cheese alternatives) are both light and filling. Pre-performance, such as a dish, provides something quickly digested, leaving you feeling ready to go rather than prepared for a nap. The combination of rice and vegetables is a good energy source, perfect if you are about to jump on stage and rock out.

Then there are the practical elements. When bought as a part-prepared pack, such as from companies such as Minute, they are quick and easy to prepare, requiring little space and equipment. Considering that musicians often find themselves in tiny dressing rooms, cooped up on tour buses, or trying to prepare food in the meager facilities that most studios offer, such an approach towards health and hearty food is a godsend.

Eggplant Parmesan Recipes

This eggplant parmesan is sure to be a family favorite! A deliciously layered dish of melted cheeses & marinara topped with slices of tender eggplant coated with homemade breadcrumbs! With this recipe, you can either bake or fry the eggplant.

In my childhood, eggplant parm was one of my favorite meals! In the end, the cooking process was always worth it, regardless of how laborious it was. In case you haven’t tried eggplant parmesan yet, it consists of slices of eggplant coated in flour, breadcrumbs, and baked in layers of marinara and cheese! If you’re a fan of Italian food, you should try it. 

This dish is just like chicken parmigiana, but made vegetarian by replacing the chicken with eggplant! Instead of using store-bought breadcrumbs, I made my own breadcrumbs for this recipe. The flavor and texture of this dish were really elevated with this simple change!

In addition, you can either fry or bake this dish. Using a lot of oil when frying eggplant will result in a browned eggplant. It’s much healthier and lighter to bake the breaded eggplant on a tray in the oven instead of frying it! It won’t matter how you prepare the dish, it will be exceptional.

What do You need To Prepare?

The ingredients for this dish include

  1. Eggplant
  2. Marinara
  3. Breadcrumbs
  4. Fresh Herbs (Basil & Oregano)
  5. Eggs, Flour
  6. Garlic Powder
  7. Dried Herbs
  8. Oil
  9. Mozzarella Cheese
  10. Parmesan Cheese. 

When I was growing up, eggplant parm was one of my favorite dishes! There was always a reward at the end of the cooking process, no matter how laborious it was.

How to Make Eggplant Parmesan?

Check out these steps: 

  • Slice the eggplant thinly, then sprinkle with salt and let sit for 10 minutes before patting dry thoroughly with a paper towel. Be sure to wipe off any additional salt too.
  • Make three bowls with flour, beaten eggs, and breadcrumbs for breading the eggplant.
  • The eggplant slice should first be dredged in flour on both sides, then dipped in egg, then dredged in breadcrumbs, and finally lightly packed with breadcrumbs. After that, arrange the sheet pan again. You should brush oil on the sheet pan if you are baking rather than frying the eggplant.

Brown eggplant Preparation (Two ways)

  • For pan frying, brown one side of the breaded eggplant for 2-3 minutes with 1-2 Tablespoons of oil at a time. Continue to cook the eggplant until it is all finished. Any excess oil should be absorbed by paper towels.
  • Preheat the oven to 350F, and arrange eggplant on a baking sheet coated with olive oil. Golden brown should be achieved after 25-30 minutes of baking.
  • Put one layer of breaded eggplant on top of the marinara in a large casserole or baking dish.
  • A spoonful of marinara, mozzarella slices, and parmesan cheese is topped on the eggplant.
  • The second layer of breaded eggplant, mozzarella, marinara, and parmesan cheese can be added.
  • Bake at 400F for 30 minutes, uncovered. Fresh chopped basil & oregano and more fresh parmesan can be added on top.


Use a quality marinara sauce with this dish! When I make my own sauce or use a store-bought marinara, I love using San Marzano tomato sauce. We also have a homemade arrabbiata sauce that you can use to spice up the dish.