Eggplant Parmesan

Also known as Egg Parm and MY favorite dish , I could eat the whole casserole dish full. This is extremely fatty and delicious; so no substitutes, just make and enjoy eating it. I usually serve it with a salad of greens and maybe some garlic bread, there is always room for garlic bread. If you are feeling extra adventurous make your own tomato sauce. I love to use Sandy’s Simple Sauce, but you need to double the recipe.

Eggplant Parmesan

  • 1 large eggplant
  • 2 free-range eggs, beaten
  • 1 1/2 cups fine, dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • olive oil for frying
  • 2 bottles of prepared tomato sauce or simple sauce
  • 1 teaspoon dried basil
  • 1/2 tsp dried oregano, crumbled
  • 1 clove of grated garlic
  • 2 cups mozzarella cheese, grated
  • 1/2 cup grated Parmesan cheese (PC makes a light version that is rennet free)


If you are making your own tomato sauce it should be your first step and can be done the night before to save time and improve on the flavor of the sauce.

In a shallow dish mix bread crumbs, salt and pepper and set aside. In a separate bowl, crack eggs and lightly beat with fork.

Wash the eggplant and cut crosswise into 1/2-inch thick slices. Dip eggplant into beaten eggs then dredge with seasoned bread crumbs making sure that both sides of the eggplant slice are covered. Place slices on a plate and chill for 30 to 45 minutes in the fridge.

Heat about 1/8-inch of oil in fry pan over medium high heat. Fry eggplant slices for about 2 minutes, or golden brown and crispy on each side. Leave each cooked slice to drain on paper towels to absorb some of the oil and prevent it from becoming soggy. As you fry the eggplant, you will need to add new oil to the pan and let it come to temperature before adding the next round of slices.

Pre-heat the oven to 350F.

In a saucepan, heat tomato sauce and if you are using a prepared sauce I like to add in the dried basil, oregano and grated garlic.

Prepare a large baking dish (approximately 12″x8″x2″) with non-stick spray and pour a third of the tomato sauce into the pan and spread evenly along the bottom.

As best you can, lay out half of the eggplant in the bottom of the dish atop the sauce. Top with half of the mozzarella cheese and Parmesan and then another one third of the sauce. Repeat the layers one more time until all ingredients are used.

Bake for 30 minutes or until you can pierce the eggplant with a knife through all layers easily. Broil an extra minute or two to give the cheese a nice browning. Let rest for about 5-10 minutes before serving.

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