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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  • 1
    medium eggplant
  • 3
    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


  1. 1. Peel and slice the eggplant into thin slices
  2. 2. Lay the slices out on a cookie sheet
  3. 3. Sprinkle salt on the eggplant
  4. 4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
  5. 5. Beat the eggs with ¼ c parmesian cheese
  6. 6. Have 3 dishes ready – flour, egg mixture, bread crumbs
  7. 7. After 5 minutes rinse the eggplant quickly to remove some of the salt
  8. 8. Have 7 x 11 glass casserole dish ready. Pour a little sauce on bottom.
  9. 9. Put ½ c olive oil in skillet and heat
  10. 10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs
  11. 11. Fry them in skillet until brown
  12. 12. Layer them on the bottom of the casserole dish in single layer
  13. 13. Sprinkle shredded cheese over eggplant
  14. 14. Ladle sauce over the layer
  15. 15. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed.
  16. 16. Pour sauce over top and more shredded cheese
  17. 17. 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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