Eggplant Parmesan

Eggplant Parmesan Recipe

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Anita Hoffman


A vegetable dish that could also be used as a main course.


★★★★★ 1 vote

35 Min
1 Hr


  • 2 c
    olive oil
  • 1
    clove garlic, minced
  • 1
    large onion, chopped
  • 5 c
    canned italian style tomatoes
  • 1/2 tsp
  • ·
    salt and pepper to taste
  • 1 c
  • 2
    eggs, beaten
  • 1 c
  • 1 c
    grated parmesan cheese
  • 8 oz
    mozzarella cheese, cut into thin slices
  • 1/4 c
  • 2
    medium eggplants, cut in 1/4 slices
  • 1-1/4 c
    panko bread crumbs (optional)

How to Make Eggplant Parmesan


  1. Heat 1/4 cup of oil in skillet. Saute garlic and onion until soft.
    Add tomatoes, basil, salt and pepper.
    Cook, covered, stirring occasionally, 30 minutes.
  2. Make batter with flour, eggs and milk.
    Dip eggplant slices in it. Dip in Panko bread crumbs, if desired. Fry in remaining hot oil until just browned on both sides. Add more olive oil after each frying.
    Lightly coat the bottom of a 9 inch X 13 inch inch baking dish with sauce.
  3. Arrange alternate layers of eggplant, sauce and cheese in casserole. Sprinkle with salt and pepper.
    Dot with butter.
  4. Bake at 350 degrees for 35 minutes.

Printable Recipe Card

About Eggplant Parmesan

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian

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