Eggplant Parmesan Recipe

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Eggplant Parmesan

LoriAnn Poland


I got this recipe after having dinner at a friends house. I had know idea that they were vegitarians or that we were eating a vegetarian meal. We just had a great meal with friends ... it surprised me that it was vegetarian!

★★★★★ 1 vote
5 to 7 serving
25 Min
20 Min


1 large
2 large
eggs, beaten
1 1/4 c
dry bread crumbs (italian seasoned)
1/2 to 3/4 c
salad oil
1 - 8 oz
pkg. sliced mozzarella cheese
herb tomato sauce (recipe follows below)
2 Tbsp
fresh parmesan cheese, grated


1 Tbsp
minced onion
1 Tbsp
salad oil
3 - 8 oz
cans tomato sauce
1 1/2 tsp
oregano, dried
1 pinch
of salt
1 pinch
of basil, dried


1Preheat oven to 400 degrees.
Prepare two quart shallow casserole dish with non stick spray.
2Peel eggplant and slice into 1/4 thick slices.
Dip slices in egg, then coat well with bread crumbs.
Saute' breaded eggplant in hot oil for about 3 minutes on each side, or until golden brown; add more oil, if needed. Drain eggplant on paper towels.
3Place half of sauted eggplant on the bottom of lightly prepared casserole dish.
Top with mozzarella and sauce, repeat layers.
Sprinkle with parmesan cheese.
4Bake uncovered at 400 degrees for 20 to 25 minutes, or until cheese are bubbly and browned.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy