Momma's Eggplant Parmesan

Patricia Kutchins


Eggplant Parmesan is not by any means a new recipe, but, my mom's recipe I think was the best! I updated it by using Italian Flavored Panko bread crumbs.


★★★★★ 2 votes

25 Min
40 Min


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medium eggplant
eggs beaten
1/4 c
parmesan cheese grated
1/2 c
1 1/2 c
panko breadcrumbs italian flavored
1 jar(s)
tomato sauce
1 c
2 c
shredded mozarella cheese
3/4 c
c olive oil

How to Make Momma's Eggplant Parmesan


  • 11. Peel and slice the eggplant into thin slices
  • 22. Lay the slices out on a cookie sheet
  • 33. Sprinkle salt on the eggplant
  • 44. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
  • 55. Beat the eggs with ¼ c parmesian cheese
  • 66. Have 3 dishes ready – flour, egg mixture, bread crumbs
  • 77. After 5 minutes rinse the eggplant quickly to remove some of the salt
  • 88. Have 7 x 11 glass casserole dish ready. Pour a little sauce on bottom.
  • 99. Put ½ c olive oil in skillet and heat
  • 1010. Dip the eggplant slices in flour, egg mixture and then in bread crumbs
  • 1111. Fry them in skillet until brown
  • 1212. Layer them on the bottom of the casserole dish in single layer
  • 1313. Sprinkle shredded cheese over eggplant
  • 1414. Ladle sauce over the layer
  • 1515. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed.
  • 1616. Pour sauce over top and more shredded cheese
  • 1717. Bake in 400 degree oven for about 20 minutes until bubbly.

Printable Recipe Card

About Momma's Eggplant Parmesan

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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