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Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana

This is one of my favorites, but not one of Jason's, so I don't make it that often. I thought, however, if I posted it here, you might make it and invite me over for dinner. I'll bring some wine and a salad.


  • 2 large eggplant
  • 6 large eggs beaten
  • 2 cups Italian-style bread crumbs
  • canola oil for frying eggplant
  • Spaghetti sauce
  • 16 ounce mozzarella cheese


  1. Peel the skin from eggplants.
  2. Trim ends and slice eggplant into round slices, 1/4″ thick.
  3. Dip eggplant slices in egg mixture and then dredge in bread crumbs.
  4. In large pan, heat oil and fry breaded eggplant until light brown.
  5. In baking pan put a layer of eggplant, then sauce, then mozzarella cheese; make layers until pan is full.
  6. Top with mozzarella, grated cheese and sauce.
  7. Bake in 350˚F oven for 35 minutes or until cheese melts.

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