Eggplant Parmesan

Penny Andersen


A good friend Deb gave me a couple home grown eggplants one year, and I never cooked an eggplant before, so I thought why not try making eggplant parmesean? It tasted awesome! :) Thank you Deb!


★★★★★ 1 vote

15 Min
1 Hr


  • 2 large
    fresh eggplant
  • 1 pkg
    mozerella cheese sliced
  • 2 can(s)
    hunts spaghettie sauce (traditional flavor)
  • 1 lb
    ground beef/ground itialian sausage/or ground turkey (optional)
  • 1 pkg
    whole grain pasta (or whatever kind you prefer)
  • 2 Tbsp
    italian seasoning
  • 2 clove
    fresh garlic crushed
  • 1 c
    freshly grated parmesean cheese
  • 3 c
    olive oil
  • 1 can(s)
    tomatoe paste
  • 1 can(s)
  • 3
    eggs beaten
  • 4 c
    italian bread crumbs

How to Make Eggplant Parmesan


  1. In a large stock pot mix Hunts Spaghetti Sauce, 1 can tomatoe paste, 1 can water, Italian seasoning, garlic. Cover and simmer. Brown your meat, drain well then add to the sauce.
  2. Meanwhile grate your Parmesean cheese, peel and slice your eggplant into 1/4 inch slices or 1/2 inch if you prefer. Dip eggplant into egg, and cover with bread crumbs Heat oil until bubbly, then fry your eggplant until golden brown on both sides.
  3. Set eggplant in a casserole dish, lay a slice of mozzerella cheese on top each slice, set in a warm oven about 200 degrees until ready to serve.
  4. Cook your pasta and drain well. Serve your eggplant on top of pasta and sauce. I usually pour some hot pasta sauce over the top of the eggplant to melt the cheese. Sprinkle with parmesean cheese. Serve and enjoy!
  5. For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!

Printable Recipe Card

About Eggplant Parmesan

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American

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