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Eggplant Parmesan


This classic Italian-American dish is perfect for a weeknight dinner! Golden-brown eggplant get layered with gooey ricotta, Parmesan, tomato sauce and fresh basil.

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  • 1 eggplant, cut into 3/4-inch slices
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces Mozzarella cheese, grated
  • 1/2 ground meat in sauce
  • 1/2 cup Parmesan cheese, grated
  • 1 egg beaten
  • 1/2 cup fresh basil, chopped
  • 4 cups pasta sauce



Step 1

Preheat oven to 350°F in a medium bowl mix ricotta, Mozzarella cheese and 1/4 cup Parmesan cheese. Mix in one egg and basil. Stir well. Set aside.

Cut up the eggplant slices, and in a large skillet, heat 4 tablespoons
olive oil over medium heat.

Add bread crumbs to a medium bowl and flour in another bowl, and in a third bowl add 1 beaten egg. Dredge the eggplant first in flour, then egg and finally the bread crumbs.

In the pan, brown the eggplant on both sides, and remove to a plate lined with a towel to drain. Cook in batches until all eggplant is cooked.

In a 9x13-inch baking dish, evenly spread 1 1/2 cups of spaghetti
sauce. Arrange a single layer of eggplant slices on top of sauce. Top
the eggplant with 1/2 of the cheese mixture. Repeat layering process
until all the eggplant and cheese mixture is used. Pour remaining sauce on top of eggplant layers, and sprinkle with remaining Parmesan cheese .

Bake 30 to 45 minutes in the oven, until sauce is bubbly.

Let cool 5 minutes and serve hot.

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