Eggplant-Chini Parmesan

Eryn Cooper-Shiflet


Mamma Mia, that's good!


★★★★★ 1 vote

10 Min
15 Min


  • 1
  • 1
  • ·
    mozzarella cheese shredded
  • ·
    vegetable oil
  • 1 jar(s)
    pasta sauce (tomato and basil)
  • ·
    italian bread crumbs
  • 3

How to Make Eggplant-Chini Parmesan


  1. Cut up the eggplant and zucchini in small to medium cut slices. In a large pan or skillet, add oil and allow the oil to get really hot.
  2. In a bowl, whisk together three eggs. On a separate plate, pour out breadcrumbs.
  3. Line your station so that you dip the veggies in the eggs first, then dredge in the Italian breadcrumbs and then place in hot oil.
  4. After the veggies have cooked on both sides begin to assemble in a baking dish. Place a little pasta sauce at the bottom of the dish first, add veggies, then sauce and then mozzarella. Repeat this step until all veggies are layered. Bake at 350 degrees for five minutes. Remove and enjoy!

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