Eggplant with Parmesan

Connie "Kiyu" Guerrero


Eggplants are so good when its prepared with love and with the right ingredients! I always get so tickled when I make something and before you know it, they disappear! My family love them so much, I had to make a bigger tray next time. Try it out for your family, they will love it, too!

pinch tips: How to Shuck, Cook, and Cut Corn





25 Min


15 Min


8-10 large
fresh eggplants (sliced lengthwised)
3 large
eggs, beatened
1/2 c
all purpose flour
1/4 c
milk, whole
1 tsp
mrs. dash (garlic blend)
3 Tbsp
olive oil (for baking eggplants)
24 oz
spaghetti sauce mix (garlic & herbs)
2 c
panko bread crumbs
1 1/2 c
mozzarella cheese, grated
1 1/2 c
parmesan cheese, grated

Directions Step-By-Step

Preheat oven to 400 degrees F. Grease a large flat baking dish with olive oil.
Slice eggplants about 1/4" lengthwise. Use a shallow bowl to make your batter. (Mix eggs, flour, milk and Mrs. Dash) Add sliced eggplants into the batter and mix well.
Use a separate shallow bowl for Panko bread crumbs. Coat each slice of eggplant with panko generously, then line them up closely on the greased baking dish. Bake for 15min. or until light golden brown.
In a 9 x 13 baking dish, coat the bottom of the dish with about 3-4 tbsp. of spaghetti sauce mix. Then line the baked eggplants closely together, follow sprinkle generously with mozzarella cheese, followed with parmesan cheese. Repeat the layers until all eggplants is used. Top the layers with the remaining mozzarella and parmesan cheese, sprinkle more panko. Drizzle olive oil over the cheese for browning.
Bake at 350 degrees F. for about 20min. or until all the cheese is melted and light brown in color.

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