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1 in 4 Canadians Can Only Afford the Minimum Payment on Their Credit Card

  Published August 24, 2026 · Canadian Money Brief A new survey from Equifax Canada puts a hard number on something a lot of us have felt creeping up all year: credit cards are doing more of the heavy lifting in Canadian budgets, and fewer people are paying them off. Of more than 1,500 Canadians surveyed, a quarter said they expect to make only the minimum monthly payment on their credit card, and another 7% think they'll fall behind entirely. That leaves just over half — 56% — who expect to pay their balance in full each month. The survey also found that 40% of respondents are spending more overall than they were a year ago, more than double the 18% who say they're spending less. Nearly 3 in 10 said they're leaning more heavily on credit cards to cover essentials like groceries and utilities, and close to a quarter are dipping into savings to keep up with everyday costs. More than a third have cut back on contributions to savings, investments, or education funds to make ro...
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Eggplant Parmesan

 


Eggplant Parmesan 

Serves: 6 | Prep: ~40 min (plus salting time) | Cook: ~45 min

Ingredients

  • 2½ lbs eggplant (2–3 medium), sliced ¼‑inch thick
  • Kosher salt
  • 1 cup all‑purpose flour
  • 4 large eggs, beaten
  • 3 cups Italian‑style breadcrumbs
  • Vegetable oil, for frying
  • 4 cups marinara sauce (good quality)
  • 3 cups shredded whole‑milk mozzarella
  • 1 cup grated Parmigiano‑Reggiano (divided)
  • Fresh basil leaves (optional, for garnish)

Béchamel Sauce:

  • 4 tbsp unsalted butter
  • ¼ cup all‑purpose flour
  • 3 cups whole milk
  • ½ cup grated Parmigiano‑Reggiano
  • Salt & pepper, to taste

Directions

  1. Prep Eggplant: Arrange slices in layers with paper towels, sprinkling each layer with salt. Let sit 1½ hours. Press to remove moisture.
  2. Make Béchamel: Melt butter in saucepan, whisk in flour. Cook 1 min. Gradually whisk in milk; simmer until thickened. Stir in Parmigiano, salt, pepper.
  3. Bread Eggplant: Dredge slices in flour, dip in eggs, coat with breadcrumbs.
  4. Fry: Heat oil in large skillet. Fry slices until golden on both sides; drain on paper towels.
  5. Assemble: Spread marinara in baking dish. Layer eggplant, béchamel, mozzarella, Parmigiano. Repeat layers, ending with cheeses.
  6. Bake: 375°F (190°C) for ~30 min, until bubbly and golden.
  7. Serve: Rest 10 min. Garnish with basil if desired.

Tip: For a lighter version, you can bake the breaded eggplant slices at 425°F until crisp instead of frying.


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