Italian Eggplant Parmigiana

Italian Eggplant Parmigiana Recipe

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Angela Pietrantonio


I love eggplant and this dish sparkles with flavor!

Recipe Source~ Country Italian Cooking

8 Points Per Serving


★★★★★ 1 vote

15 Min
30 Min


  • 1 large
    eggplant, sliced 1/4 inch thick
  • 2
    eggs, beaten
  • 1/2 c
    dry bread crumbs
  • 1 can(s)
    (14 1/2 ounces) stewed tomatoes - seasoned with basil, garlic and oregano
  • 1 can(s)
    (15 ounces) tomato sauce
  • 2 clove
    garlic, minced
  • 1/2 tsp
    dried basil
  • 6 oz
    mozzarella cheese, sliced

How to Make Italian Eggplant Parmigiana


  1. Dip eggplant slices into eggs, then bread crumbs; arrange in single layer on baking sheet. Broil 4 inches from heat until brown and tender, about 5 minutes per side.
  2. Reduce oven temperature to 350*F. Place eggplant in 13x9 inch baking dish.
  3. Combine tomatoes, tomato sauce, garlic and basil; pour over eggplant and top with cheese.
  4. Cover and bake at 350*F 30 minutes or until heated through. Sprinkle with grated Parmesan cheese, if desired.

Printable Recipe Card

About Italian Eggplant Parmigiana

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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