Eggplant Parmesan

Eggplant Parmesan

5 reviews, 5 star(s). 60% would make again

Ready in 45 minutes

Tasty variation on Chicken Parmesan using browned eggplant, which breaded, brings out an extremely rich flavor that balances well with tomatoes and cheese


1 large eggplant
3 Eggs
1 1/2 cups breadcrumbs
olive oil
parmesan cheese; grated
mozzarella cheese; grated
2 cans tomato sauce

Original recipe makes 8 Servings



Peel eggplant, cut crosswise into about 3/8 inch thick slices. Salt slices in colander and leave to sweat for 30 minutes. Pat slices dry. Prepare one bowl with 3 eggs beaten and 2 tbls of water and another bowl with breadcrumbs. Take eggplant slices, dunk into egg mixture, roll in breadcrumbs, then cook in large saute pan douced with good amount of olive oil on medium heat. Cook all slices until golden brown on each side, flipping when necessary. In casserole, layer eggplant, then add cheeses and oregano to satisfaction, then add one can tomato sauce. Repeat process w/ another layer (remainder of) eggplant etc. Top with a bit of mozzarella and parmesan. Cook for 30 minutes in a 350 degree oven.

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Calories Per Serving: 403 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This was DELICIOUS. I layered the eggplant slices on top of whole grain noodles for a heartier meal.
britneysq3u0o3 8m ago

Gosh I love this! Such chic food! Yum!
kimberlybarnhart 3y ago

Cvasque 3y ago

Divine...mouth watering.
Supafly81 3y ago

Can't believe it turned out so good my very first time! Fantastic & easy recipe! Thank you!
Jules70 4y ago

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