Eggplant Parmesan

Penny Andersen


A good friend Deb gave me a couple home grown eggplants one year, and I never cooked an eggplant before, so I thought why not try making eggplant parmesean? It tasted awesome! :) Thank you Deb!

★★★★★ 1 vote
15 Min
1 Hr


2 large
fresh eggplant
1 pkg
mozerella cheese sliced
2 can(s)
hunts spaghettie sauce (traditional flavor)
1 lb
ground beef/ground itialian sausage/or ground turkey (optional)
1 pkg
whole grain pasta (or whatever kind you prefer)
2 Tbsp
italian seasoning
2 clove
fresh garlic crushed
1 c
freshly grated parmesean cheese
3 c
olive oil
1 can(s)
tomatoe paste
1 can(s)
eggs beaten
4 c
italian bread crumbs


1In a large stock pot mix Hunts Spaghetti Sauce, 1 can tomatoe paste, 1 can water, Italian seasoning, garlic. Cover and simmer. Brown your meat, drain well then add to the sauce.
2Meanwhile grate your Parmesean cheese, peel and slice your eggplant into 1/4 inch slices or 1/2 inch if you prefer. Dip eggplant into egg, and cover with bread crumbs Heat oil until bubbly, then fry your eggplant until golden brown on both sides.
3Set eggplant in a casserole dish, lay a slice of mozzerella cheese on top each slice, set in a warm oven about 200 degrees until ready to serve.
4Cook your pasta and drain well. Serve your eggplant on top of pasta and sauce. I usually pour some hot pasta sauce over the top of the eggplant to melt the cheese. Sprinkle with parmesean cheese. Serve and enjoy!
5For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American