Jacklyn's Parmigiana di Melanzani

Jacklyn Bertolini


This is a recipe for Eggplant Parmesan that has been in my family for years...my mother always prepared it at the end of summer and we were always excited!It is rich and wonderful and I have added different twists to make it my own. Please try it and LOVE it!!

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45 Min


40 Min


1 large
eggplant, peeled and sliced to 1/8"
3 Tbsp
olive oil and a tbsp. of butter
2 small
eggs, for dipping the eggplant slices
1 c
italian bread crumbs
1/2 c
grated parmesan cheese
1/2 c
grated pecorino ramono cheese
your own or fave spaghetti sauce
1 c
shredded mozzerella
1/2 lb
tiny pasta ie: shells (optional)

Directions Step-By-Step

Dip eggplant slices in egg and then breadcrumbs. Saute each side in olive oil/butter. Lay on paper towels to absorb excess oil. Boil pasta to aldente if using pasta. Put about a half cup of sauce in bottom of baking dish and cover with eggplant slices. Sprinkle with different cheeses and then a small thin layer of tiny pasta. Repeat cheeses and then repeat layers, starting with eggplant slices. Finish with sauce and cheeses. The original Eggplant Parm did not include pasta. That is one of my variations that we love.....
Bake at 350 degrees for 40 minutes or until cheese is light brown and very bubbly! ENJOY!!