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Eggplant Parmesan


Don’t be afraid of the eggplant! This tasty eggplant parmesan is just like lasagna – but it’s perfect for Meatless Mondays! You won’t believe that there’s eggplant in it – it’s fabulous and everyone will love it.

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Rate this recipe 4.4/5 (8 Votes)


  •  2 eggplants, peeled and sliced
  •  Garlic powder, to taste
  •  Onion powder, to taste
  •  Salt & Pepper, to taste
  •  2 eggs, beaten
  •  1/4 cup water
  •  3/4 cup Italian Seasoned Bread Crumbs
  •  2 Tbsp olive oil
  •  3 cups marinara sauce
  •  3 oz mozzarella, shredded
  •  6 Tbsp Parmesan cheese, grated


Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

1. Preheat the oven to 400 degrees F.
2. Season the eggplant with garlic, onion, salt and pepper.
3. In a shallow bowl, beat together the eggs and water.
4. Put the breadcrumbs into a second shallow bowl.
5. Dip the slices of eggplant in the egg and then dredge each slice in the breadcrumbs.
6. Heat the oil over medium high heat in a heavy skillet.
7. Fry the eggplant on each side until golden brown.
8. Place a layer of eggplant in the bottom of a baking dish.
9. Top with a layer of tomato sauce, then the two cheeses.
10. Repeat the layers until all the eggplant, sauce and cheese is used.
11. Bake for 15 – 20 minutes, or until bubbly.

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