Eggplant Parmesan

Muna Escobar


I modified this recipe from the original by baking the eggplant instead of frying it.


★★★★★ 1 vote



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eggplant, peeled & thinly sliced
2 large
eggs, beaten
4 c
seasoned bread crumbs
6 c
spaghetti sauce ( i use a simple homemade version)
16 oz
shredded mozzarella
fresh or dry basil & grated parmesan to taste


1 Tbsp
olive oil
1/4 tsp
garlic powder
1 tsp
dry basil
2 can(s)
(15 oz size) canned tomatoes or use a 28 oz can
salt & pepper to taste
any add ins that you want like green pepper, mushrooms, italian seasoning, ect

How to Make Eggplant Parmesan


  • 1First ofall, if making the homemade sauce, combine all of the sauce ingredients. You can simmer it for 15 minutes on low or simply combine then add directly to dish. It is going to be baked anyway, so that would work fine.
  • 2Dip eggplant slices into egg, then into crumbs.
  • 3Place in single layer onto greased baking sheets.
  • 4Bake at 350' for about 8 minutes on each side.
  • 5In a 9x13 baking dish, layer the ingredients by spreading some sauce first onto bottom, then a layer of eggplant, then some mozzarella, then some parmesan and some basil
  • 6Repeat layers ending with cheeses & some basil.
  • 7Cover & bake at 350' for 35-40 minutes or until eggplant is tender.

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About Eggplant Parmesan

Course/Dish: Other Main Dishes

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