Eggplant Parmesan

This is the eggplant parmesan recipe I grew up with. Thanks to my lovely Mom for telling me the recipe for the 3rd time now. 🙂


  • 1 large eggplant (2#)
  • 2 eggs, beaten
  • 1C bread crumbs
  • 2T Parmesan cheese
  • handful of parsley
  • olive oil
  • simple tomato sauce
  • 1 C mozzarella cheese.


  1. Heat oven to 375.
  2. Chop parsley.
  3. Grate or chop mozarella cheese.
  4. Make crumb, cheese, parsley mixture and lay on plate.
  5. Slice eggplant about 3/4″ thick.
  6. Put olive oil on baking sheet.
  7. Beat eggs together in bowl
  8. Dip eggplant slices in egg, then in crumbs, placing onto cookie sheet.
  9. Bake 10 min on one side, flip, then 10 min more on other.
  10. Put in a layer of tomato sauce in a 9×13″, 2″ deep baking pan. Put a layer of eggplant on top, then mozz cheese on top. Repeat until you are piled up.
  11. Put aluminum foil on top.
  12. Bake 20-30 min. You want to see that the cheese is melted and warm all the way through.


One response to “Eggplant Parmesan”

  1. Made it with 3/4″ slices, which were too big. Should be half inch or less, which will improve layering.

    Sprinkled dried oregano instead of fresh parsely. Quite tasty.

    Took way more than 20 minutes to cook, more like 45 min to get it cooked all the way through.

    Should have salted the eggplant and let it hang for a while before-hand.

    Should have baked the eggplant longer the first time around.

    used about 2.5 C of sauce. Could have used a bit more, and had some on the side.

    Could have added some olive oil to make it happier.

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