Menu Enter a recipe name, ingredient, keyword...

Eggplant Parmesan - Lynn


Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 large eggplant (I used 2)
  • Salt, Pepper
  • Eggs-beaten in a bowl (I used 6)
  • Flour (for dredging)
  • Italian Style bread crumbs
  • 1 Cup Mozzarella Cheese (I used 2)
  • Jar of pasta sauce (I used 2 Bertolli Organic olive oil/basil/garlic)
  • Oil- I used canola



Step 1

Heat oven to 350
Cut Eggplant
Heat oil in pan that can hold 2-3" deep oil
Put a cup or so of flour in bowl and add a bit of salt/pepper
Dredge eggplant in flour/Salt/Pepper mixture
Dip floured egg plant in bowl of eggs
Coat eggplant in bread crumbs- press down hard in crumbs
Place coated eggplant in hot oil 2-3 min each side or until browned
Continue until all eggplant is coated and fried
in 2 quart dish-layer pasta sauce, eggplant & cheese until all eggplant is used
Sprinkle extra cheese on top if desired
Cover & Place in 350 oven for 30 min or until cheese is bubbling

You'll also love

Review this recipe

Moussaka (Eggplant and Lamb Casserole) Balsamic Eggplant with Lentils and Goat Cheese