The Bardic Chef: Recipe – Smothered Fried Eggplant

Sometimes I forget just how indulgent a fried vegetable can be. I boil so many of them, maybe toss some in butter if a customer or guest is feeling particularly indulgent – but oh, the delight of something with a crisp coating. It’s very unhealthy, but gives a unique sort of comfort that nothing else really can.


  • 3 eggplants
  • 1 russet potato
  • 2 cloves chopped garlic
  • 2 cups premade tomato sauce
  • 2 cups of chopped tomatoes
  • 1 carrot
  • 1 celery stalk
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 1 tsp brown sugar
  • Salt and pepper to taste


Chop off the tops of the eggplants and slice into ¼ inch wide circles. Shake some salt onto the sides of each slice and allow to rest 1 hour – squeeze out excess water and dry well. Flour the slices thoroughly, and fry in the olive oil for 2 – 3 minutes each side until golden brown. Set aside on a plate.

Chop the remaining vegetables, sans tomatoes, into small cubes/chunks and cook with the garlic in the oil for 15 minutes until softened. Add the tomato sauce, and chopped tomatoes, mix well. Add the sugar and spices, mix again.

Line the bottom of a 9 x 13 baking sheet with the fried eggplant pieces, and top with the sauce. Bake in a 325 degree oven for 25 – 30 minutes.

Optional: Top with a soft white cheese, like mozzarella, if you wish to add an extra element to it, and bake it until cheese is melted.