Eggplant Parmesan

Carol Perricone


My mother-in-law taught me how to pick, peel, and slice eggplants. My daughters now know how to do the same. My family just loves eggplant, but it has to be skinless and cooked this way. Can you say "spoiled"? lol

Here is our family recipe. I hope you enjoy it too.

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★★★★★ 1 vote
30 Min
30 Min


2 or 3
whole eggplants
1 c
all purpose flour, or more as needed
eggs, or more depending on how many eggplants you cook
salt and pepper
vegetable oil, for frying
16 oz
mozzarella cheese, cubed
28 oz. jar of your favorite sauce, (i use homemade)


Step 1 Direction Photo

1Heat oven to 350 degrees. Peel and slice your eggplants thin.

Step 2 Direction Photo

2Season flour with salt and pepper. Scramble eggs in a shallow bowl. Heat oil in a large skillet.

Step 3 Direction Photo

3Dip eggplant in flour first, then in egg, and place in hot oil in skillet. Cook until browned on both sides. Drain on paper towels.

Step 4 Direction Photo

4In a shallow casserole dish, make little sandwiches with 2 pieces of eggplant and slice of mozzarella cheese. Fill the casserole, stacking the eggplant sandwiches 2 times.

Step 5 Direction Photo

5Cover with your favorite sauce, more mozzarella cheese, and bake for 30 minutes, or until hot and bubbly. Serve with a nice green salad and garlic bread for a delicious meal.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy