RECIPE: Eggplant Parmesan

Eggplant Parmesan

This homemade eggplant parmesan is simple but time consuming. Save it for company or a weekend diner.
Prep Time 1 hour
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 344 kcal


  • Oil (olive or vegetable) As many as necessary to fry the eggplant
  • 1 large eggplant
  • 1 24 oz jar tomato sauce Use homemade if you have it
  • 8 ounces mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • seasoned breadcrumbs as much as needed to coat the eggplant
  • eggs (beaten) as many as needed to coat the eggplant


  • Peel and thinly slice the eggplant
  • Heat oil in large frying pan
  • Beat eggs (start with 3) in a shallow bowl
  • Put breadcrumbs in a shallow bowl (start with 1 cup)
  • Prepare a 9 x 13 baking pan by coating the bottom with a thin layer of tomato sauce
  • Get your sauce and cheese ready so it's close by
  • Dip eggplant slice in egg, then coat with breadcrumbs. Repeat for all slices.
  • Fry the breaded slices in batches, about 3 to 4 minutes each side until golden brown
  • Place fried slices on paper towel lined plate
  • Layer the slices into the baking pan, slices, then thin layer of sauce, then mozzarella cheese. Continue until all eggplant is in the baking pan
  • Sprinkle top with grated parmesan cheese and add fresh basil and oregano, if desired
  • Bake at 350 for about 20 to 25 minutes or until sauce is bubbling and it's heated through


Protein: 13.3g; Carbs: 12g; Fat: 25g
Keyword body, eggplant, recipe, vegetarian

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