Eggplant Parmesan

Serves: 8

Try this delicious no-fry version of eggplant Parmesan. Much healthier and without the heavy oil taste. When buying eggplant, for the freshest ones, look for smaller ones with a green stem and cap, smooth skin that bounces back when indented with thumb. Old eggplant can be bitter, so look for the freshest you can and you will love the taste. My first taste of eggplant was very old and bitter and it took me years before I would try it again. Now, I know how to choose fresh and tasty.

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3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16-ounce) package mozzarella cheese, shredded and divided
1/2 cup freshly grated Parmesan cheese, divided
1/2 teaspoon dried basil


Preheat oven to 350 degrees F

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.


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