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Eggplant Parmesan


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  • 3/4 cup parmesan cheese; grated
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 medium eggplant, peeled; 1/2 inch slices
  • 1 jar spaghetti sauce
  • 8 oz mozzarella cheese; thinkly sliced



Step 1

Combine 1/4 cup parmesan with bread crumbs on sheet of waxed paper. Spread
mayonnaise thinkly on both sides of each eggplant slice. Dip into crumb
mixture, coating completely. Arrange slices in single layer on baking
sheet. Bake about 15 minutes, until eggplant is browned and fork tender, at
425 °F.

Grease 9 x 13 inch baking dish. Reduce oven temperature to 375 °F. Transfer
eggplant to dish, overlapping slightly. Spread some of sauce over each
slice. Top with mozzarella and sprinkle with 1/4 cup parmesan cheese.
Drizzle with remaining suce and sprinkle with remaining parmesan. Bake
until mozzarella is melted and eggplant is heated through, about 15

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