Aug 29, 2016

When to Harvest Eggplant + Eggplant Parmesan Recipe

Tips for harvesting eggplants and a delicious recipe for Eggplant Parmesan.

When you first grow a garden there are many lessons that you learn. We already had to deal with a caterpillar and stink bug infestations and garden placement. I wouldn't have thought we'd have so many questions about when to harvest our plants.

We had some eggplant that we harvested earlier and it was delicious. Hubby made eggplant Parmesan with it and it was the best that we have ever made. So we were really excited for more eggplant.

At some point we had two of them that turned an orange color. We weren't sure what that meant. We kept wondering if it would turn back purple or what was going on. Well apparently eggplant turns orange once it is overripe and unfortunately tastes bitter.

harvest eggplant
Orange Eggplant- Overripe and Bitter
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We learned that you cannot pick eggplant too early. When it is a good size and the skin is still shiny purple it is good to eat. If it starts getting dull, pick it quick. If it turns orange, you might as well pull it and start over.

Even though we lost those two, we thankfully had 3 others which we were able to pick and eat! Here is the recipe that Hubby uses to make his Eggplant Parmesan.

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Tips for harvesting eggplants and a delicious recipe for Eggplant Parmesan.

Hubby's Eggplant Parmesan Recipe

Eggplant, sliced
1 egg
1 cup breadcrumbs
salt, to taste
1/4 cup Parmesan cheese
olive oil, enough to coat the bottom of the pan to fry

Heat olive oil in pan
Slice the eggplant into 1/4 inch thick rounds
Mix the bread crumbs, salt and Parmesan together.
Coat the eggplant in egg and then the breadcrumb mixture
Fry in heated olive oil

Serve with pasta and marinara sauce.

Looking for another way to use eggplant? 
Try roasted red pepper baba ganoush! It is a delicious dip, which can be used similarly to hummus.

Or would you rather kick things up a bit and try some pickled jalapenos?

Shared on Home MattersWaste Less Wednesday,  Healthy, Happy, Green, Natural


  1. Thanks for sharing. We planted egg plant for the first time this year and we are ready to harvest them soon. I am not an egg plant fan but my hubby is! If you would like we have a blog hop Wed-Sun and we would enjoy if you came over and share this!

  2. Yum, I ama huge eggplant lover. We have lots of them in the summer and they are so tasty. I love making this recipe. It fools the kids into eating eggplant. I also make an eggplant dip, I don't know if you have ever heard of that.

    1. Is the eggplant dip baba ganoush? I've heard of that, but if it's something new I'm all ears!

  3. You can simply have the groups of pre-cut and diced vegetables in the capacity receptacle so all you need to do each time you mastermind the veggie lover lasagna formula that is to include the pre-diced vegetables in addition to the sauce on the broiler prepared noodles. Recipe Blog

  4. I missed my first aubergines too! They are not my favourite vegetable although hubby loves them and I do like a moussaka and I may try this recipe when mine finally get to harvesting point ... it will be a while over here in France though! #WasteLessWednesday

    1. I'm not familiar with moussaka. Ours aren't quite ready yet this year, but when they are I'll have to try it out. Thanks for the suggestion.