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Eggplant Parmesan

Classic eggplant dish. Eggplant dredged in egg, seasoned bread crumbs, fresh parsley, ground oregano, and Parmesan cheese. Seasoned with salt and pepper, baked 30 minutes. Eggplant slices and covered with spaghetti sauce, sprinkled with mozzarella and served over hot pasta.

Ingredients -

3 - 4 large Eggplants sliced into 1-inch pieces
1 cup Flour
4 Eggs, beaten
1-1/2 cups Seasoned Breadcrumbs
One half cup Fresh Parsley, minced
1 teaspoon Ground Oregano
1 cup Fresh Parmesan Cheese, grated
Salt and Pepper, to taste
1 (32 ounces) jar Spaghetti Sauce
2 cups Mozzarella Cheese, shredded
8 ounces Pasta Noodles, cooked to make about 4 cups


1. Preheat oven to 350 F.

2. Place flour in shallow bowl. Place beaten eggs in shallow bowl.

3. In large bowl, combine seasoned bread crumbs, fresh parsley, ground oregano, Parmesan cheese, salt and pepper.

4. Dredge eggplant slices through flour, then through egg, then through bread crumb mixture.

5. Spray 9-inch x 13-inch baking dish with non-stick cooking spray.

6. Place eggplant slices in baking dish.

7. Bake 30 minutes.

8. Remove from oven. Spoon spaghetti sauce over eggplant.

9. Sprinkle mozzarella over spaghetti sauce.

10. Return to oven and bake additional 10-15 minutes.

11. Serve over hot pasta.


Eggplant Recipe Tip -
Preparing Eggplant
To prepare an eggplant, remove the green top and the bottom, and slice the eggplant lengthwise or in rounds.

Eggplant Recipe Tip -
Fresh Parmesan
This is not a recipe where you would want to substitute canned Parmesan cheese for fresh Parmesan.

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