Real Recipes From Real Home Cooks ®

eggplant parmesan

(1 rating)
Recipe by
Penny Andersen
Carpentersville, IL

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 rating)
yield 6 -8
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For eggplant parmesan

  • 2 lg
    fresh eggplant
  • 1 pkg
    mozerella cheese sliced
  • 2 can
    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
    tomatoe paste
  • 1 can
  • 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!

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