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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Eggplant Parmigiana Recipe

Fried eggplant rounds coated with panko bread crumbs, garlic powder, paprika and Italian seasoning make an inexpensive yet delicious vegetarian meal that is perfect for Fridays during the Lenten season.

  • Yield:16 pieces

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:15 Minutes


  • 1 medium

    eggplant (with top and bottom cut off) sliced widthwise into 1/4 inch pieces

  • 1 cup

    all purpose flour

  • 4 large


  • 1/2 cup


  • 1 1/4 cup

    panko breadcrumbs

  • 1 tablespoon

    granulated garlic

  • 2 teaspoons

    smoked spanish paprika

  • 1/4 cup

    Italian seasoning

  • 2 teaspoons


  • 2 teaspoons

    freshly crushed black pepper

  • Extra virgin olive oil for frying

  • 1 1/2 cups

    shredded mozzarella cheese

  • Simple Marinara Sauce, or storebought marinara sauce


Whisk eggs and milk together in a small bowl.

Combine panko bread crumbs with granulated garlic, paprika, Italian seasoning salt and pepper on a large dinner plate.

Make a dredging station with eggplant rounds on the far left, all purpose flour on a large dinner plate next, egg/milk mixture next, and breadcrumb mixture last.

Dredge first three eggplant rounds in flour on both sides and tap off excess.

Dunk floured rounds in egg/milk mixture, tapping off excess liquid on sides of bowl.

Coat eggplant rounds in breadcrumb mixture.

Heat 1/4 cup olive oil in a large skillet on medium high heat.

Place eggplant rounds in hot oil with kitchen tongs and cook for three minutes or until golden brown and flip with tongs to cook for three more minutes or until golden brown.

While current eggplant rounds are cooking, dredge, dunk and coat three more eggplant rounds.

Transfer cooked eggplant rounds to a paper towel lined baking sheet to cool and drain.

Add more oil to the pan if necessary, and fry three more eggplant rounds, repeating previous process until all eggplant rounds have been fried.

Place eggplant rounds on a plate with tongs and place mozzarella cheese and hot marinara sauce on top. You can stack the rounds to make towers (as shown) or place them on top of cooked spaghetti. Serve hot.

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