Eggplant Parmesan

Eggplant Parmesan Recipe

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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

How to Make Eggplant Parmesan


  • 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.

Printable Recipe Card

About Eggplant Parmesan

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