Eggplant Parmesan

Jennifer Bass Recipe

By Jennifer Bass jenniebug1978

Prep Time:
Cook Time:

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This version of eggplant parm uses yummy panko breadcrumbs to add a light crispiness. The result is simply delicious - a must try!


eggplant, sliced 1/4-inch to 1/2-inch thick
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

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Pasta, Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Perfect Pastas

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Leanne Macias luvs2pardy
Oct 14, 2011
I'm w/Tina & Wendy! I absolutely luv this dish & Panko. I've made it myself once, many yrs ago but not since. Altho my hubby isn't too fond of the dish I would still luv to make it. I make a pretty good chicken parm dish, too, that one of my daughters & her fiance luv me to make them when I visit but... I DO NOT bread mine. When I saw that u had said that u use the same recipe for both dishes I thought I could too but I don't kno bout the no bread crumbs part? Would it work?

@ Wendy--- really!? hmm, how interesting. I may just have to try that sometime ;-)
Frances Baker frances_baker
Oct 11, 2011
i ate my belly full it was good...Love Vernon
Frances Baker frances_baker
Oct 11, 2011
yummy yummy in my tummy it was good! : ) Love ness!
Frances Baker frances_baker
Oct 11, 2011
i was there for the thanksgiving dinner it was delicious! and the table setting was so beautiful! : ) thanks Love Mom
Oct 11, 2011 - Renee King shared this recipe with discussion groups: What's Cookin' Today? everything but the kitchen sink