Eggplant Parmesan and coffee scones—because why not confuse your taste buds in the best way possible? Crispy, cheesy layers of eggplant smothered in rich tomato sauce meet buttery, slightly bitter coffee-infused scones. It’s the ultimate clash of savory indulgence and sweet sophistication, proving that boundaries in food are overrated. This dish is perfect for those who can’t decide between dinner and dessert but refuse to settle. The crunch, the richness, the coffee kick—it all just works, despite the chaos. Welcome to the meal you never knew you needed but now can’t unthink.
Eggplant Parmesan with Coffee Scones
Golden-baked eggplant parmesan meets the unexpected delight of coffee-infused scones, balancing crispy, cheesy, and slightly sweet flavors in one rebellious meal.
Ingredients
For the Eggplant Parmesan:
- Eggplant – 1 large sliced
- Salt – ½ tsp
- Breadcrumbs – 1 cup
- Parmesan cheese grated – ½ cup
- Mozzarella cheese shredded – 1 cup
- Eggs – 2 beaten
- Olive oil – 2 tbsp
- Tomato sauce – 1 ½ cups
- Garlic minced – 2 cloves
- Italian seasoning – 1 tsp
- Black pepper – ½ tsp
For the Coffee Scones:
- All-purpose flour – 2 cups
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Butter cold, cubed – ½ cup
- Brewed coffee strong – ⅓ cup
- Milk – ¼ cup
- Vanilla extract – 1 tsp
- Cinnamon – ½ tsp
Instructions
For the Eggplant Parmesan:
- Preheat oven to 375°F.
- Sprinkle salt over the eggplant slices and let them sit for 10 minutes to draw out moisture.
- Pat dry, then dip each slice into beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
- Heat olive oil in a skillet over medium heat and fry eggplant until golden brown, about 2 minutes per side.
- Spread tomato sauce in a baking dish, layer fried eggplant, mozzarella cheese, and more sauce.
- Repeat layers and finish with extra cheese on top.
- Bake for 20 minutes until bubbly and golden.
For the Coffee Scones:
- Preheat oven to 375°F.
- In a bowl, mix flour, sugar, baking powder, and cinnamon.
- Cut in cold butter using a fork until the mixture looks like crumbs.
- Stir in coffee, milk, and vanilla until just combined.
- Shape dough into a circle, about ½ inch thick, and cut into triangles.
- Bake for 15 minutes or until the tops are golden brown.
- Let cool on a rack and enjoy with the eggplant (or separately if you’re still skeptical).
Notes
Nutritional Values (per serving)
Calories: 520Total Fat: 28g
Saturated Fat: 12g
Carbohydrates: 48g
Fiber: 5g
Protein: 20g
Vitamins and Minerals (per serving)
- Calcium – 25%
- Iron – 12%
- Vitamin A – 10%
- Magnesium – 8%
- Potassium – 6%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a pinch of red pepper flakes for a little heat in the tomato sauce.
- Use espresso powder in the scones for a stronger coffee kick.
- Drizzle the scones with a light coffee glaze for extra sweetness.
- Let the eggplant parmesan rest for 5 minutes before serving—it helps the flavors settle.
