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The Gas Tax Holiday Ends in 24 Days — Here's the Real Math on What You'll Save

  Published August 14, 2026 Ottawa's fuel excise tax suspension shuts off September 7. Here's what it's actually been worth at the pump, what changes the next morning, and who should plan a fill-up before Labour Day. The Countdown The federal fuel excise tax returns to full rate on September 8, 2026 — that's 24 days from today. Prices reset to their pre-April 20 rate the moment the clock hits midnight. If you've noticed gas feeling a little less painful since spring, that wasn't your imagination. On April 20, 2026, Ottawa suspended the federal fuel excise tax — 10 cents a litre off gasoline, 4 cents off diesel — as Middle East oil-supply disruptions pushed pump prices toward $2 a litre in some cities. The suspension, passed as part of Bill C-30, has been running for nearly four months. It ends September 7, inclusive. On September 8, the tax comes right back. What the holiday actually saved you The headline number — 10 cents a litre on gas — undersells it sligh...
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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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