Eggplant Parmesan

Recipe Rating:
 3 Ratings
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Bake


1 eggplant, sliced 1/4-inch to 1/2-inch thick
6 eggs
2 c italian bread crumbs
2 c panko crumbs
1/2 c olive oil
1 Tbsp italian seasoning
2 tsp garlic salt
1 to 2 c marinara sauce
angel hair pasta
1/2 to 1 c frozen peas
5-6 Tbsp freshly grated parmesan cheese
3 Tbsp freshly shredded mozzarella cheese

The Cook

Jennifer Bass Recipe
Well Seasoned
Lexington, KY (pop. 916,674)
Member Since Feb 2011
Jennifer's notes for this recipe:
Since we always do more than one family dinner for Christmas, my family and I have decided to do an non-traditional dinner. This past year, I made eggplant parmesan and it was a huge hit!
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Kitchen Crew
This version of eggplant parm uses yummy panko breadcrumbs to add a light crispiness. The result is simply delicious - a must try!


Preheat oven to 350°F. In a large pot, fill halfway with water and bring to a boil. While water is warming, heat a large skillet to medium-high heat and add oil. Using 1 large bowl and 2 plates, set up a prepping station to bread the eggplant. Crack eggs in bowl and whisk well. Place the Italian breadcrumbs on one plate, and place the Panko on the other plate. Add Italian seasoning and garlic salt to the Panko and blend with a dry fork.
Working in batches, dip the eggplant slices in the egg (letting excess drip off), then coat with the Italian breadcrumbs, back to the egg (letting excess drip off), then dip into the Panko crumbs. Place the breaded eggplant slices in the skillet. Do not overcrowd the skillet. Let the eggplant cook for about 2 minutes (or until brown) before flipping them over to the other side. Let them get just a light golden brown. Once the eggplant has been “seared” on both sides, place on a baking sheet lined with aluminum foil and lightly sprayed with non-stick cooking spray in a single layer. Bake them for approximately 20 minutes.
While the eggplant is in the oven, warm the marinara sauce on medium-low heat. You may want to make sure this is covered with a lid to help prevent splattering. Generously salt the boiling water, and place the pasta in the boiling water in the other pot. Cook pasta according to package. (You may want to start the pasta within the last 10-13 minutes of the cook time for the eggplant so everything stays nice and hot.) During the last two minutes of the cook time for the pasta, add the peas. Drain the pasta and peas using a colander and place drained pasta back in pot. Add about 3 tablespoons (or more) of the marinara sauce to the pasta and mix. Place pasta and peas on a plate and top with the eggplant. Add the marinara over top of the eggplant. Add about 1-2 teaspoons of shredded Parmesan cheese (and shredded mozzarella).

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user Doreen Fish dfish - Feb 4, 2011
Thank you Jennifer...looks delicious!!
user Jennifer Bass jenniebug1978 - Feb 5, 2011
Doreen: I also use this same recipe when I make chicken parmesan, but I don't have any pictures of that just yet so I didn't put that up. :) Can't wait to see how you think the dish tastes.
user Doreen Fish dfish - Feb 5, 2011
I will for sure let you know..thank you again!!!
user Jennifer Bass jenniebug1978 - Feb 12, 2011
I shared a photo of this recipe. View photo
user Kitchen Crew JustaPinch - Mar 9, 2011
I shared a photo of this recipe. View photo

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