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Eggplant Parmesan with Coffee Scones

moka coffee pot
Golden-baked eggplant parmesan meets the unexpected delight of coffee-infused scones, balancing crispy, cheesy, and slightly sweet flavors in one rebellious meal.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 520 kcal

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: 520
Total 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.