Eggplant Parmesan

Lou Kostura


When I make this dish I tend to over buy the eggplant and have to make a smaller second one to share. Now that really disappoints friends for sure :-). The photo is of the smaller one as I cut into the larger one before I took pictures. I also failed to photograph the assembly process, however it is pretty simple and I'll describe below.


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eggplant, peeled and sliced lenghtwise in 1/2" thick slices
1 can(s)
bread crumbs, seasoned
eggs, beaten
1/4 c
white wine of choice, ( i used moscoto )
2 c
vegetable oil for frying
2 Tbsp
basil, dried
2 Tbsp
oregano, dried
1 Tbsp
garlic powder
1 tsp
1/2 tsp


2 jar(s)
marinara sauce
2 can(s)
tomato, stewed italian-style
2 can(s)
tomato, diced
1 1/2 lb
parmesan, shreaded
1 1/2 lb
mozzarella cheese, slices
1 bunch
fresh basil

How to Make Eggplant Parmesan


  • 1Peel and slice eggplant
  • 2Heat vegetable oil in cast iron skillet for frying
  • 3beat eggs, season with salt and pepper, add wine
  • 4put bread crumbs in a large bowl, add in dried basil, oregano, garlic powder, salt and pepper
  • 5dip eggplant in egg bath, bread crumbs, back in egg, back in bread crumbs ( double bread )
  • 6fry about 3-5 minutes in batches, place on paper towels to absorb excess oil
  • 7oil a 10 x 15 x 2 inch deep pyrex casserole
  • 8put down a base of marinara, diced, and stewed tomato. this will start the layering process
  • 9layer in eggplant, add more marinara, diced, stewed, tomato. Add fresh basil, a couple good handful of parmesan, cover with sliced mozzarella
  • 10proceed with next layer in same order, sauce, tomato, eggplant, parmesan, and a final layer of mozzarella
  • 11cover loosely with foil and bake @ 375 for 45 minutes
  • 12remove foil bake additional 15 minutes

Printable Recipe Card

About Eggplant Parmesan

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: For Kids

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