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Eggplant -


Two ways:
Regular and Italian methods

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Rate this recipe 4.5/5 (6 Votes)


  • Regular:
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1/4 cup dry bread crumbs spread on plate
  • 1 egg mixed with milk below put on plate
  • 3 tablespoons of milk
  • sprinkle with Parmesan Cheese
  • Italian:
  • 1 small eggplant
  • 1/2 cup butter
  • 3/4 cup dry bread crumbs
  • 8 oz. of spaghetti sauce with mushrooms
  • 1 tablespoon crushed oregano
  • 1 cup shredded Mozzarella cheese (sprinkle)
  • sprinkle with oregano


Preparation time 15mins
Cooking time 15mins


Step 1

Wash and pare the skin if tough. Cut into slices 1/2-inch thick.

Mix egg and milk together. Dip eggplant into the egg mixture and then into the dry bread crumbs.

Fry in olive oil over medium high heat until brown on both sides. (Or put into 425°F degree oven for 15 minutes.)

Sprinkle with Parmesan Cheese. Serve

Italian Eggplant:
Dip eggplant in butter and then into a mixture of bread crumbs and salt.

Place on a greased cookie sheet. Spoon spaghetti sauce with mushrooms over each slice of the eggplant. Sprinkle oregano and mozzarella cheese on the eggplant.

Bake in 450F degree oven 10-12 minutes.


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