Eggplant Parmesan

Eggplant Parmesan


  • 1 Medium eggplant
  • 2 Large eggs
  • 1 and 1/2 cups Italian bread crumbs
  • 1 Cup grated Parmesan cheese
  • 1 Cup shredded Mozzarella cheese
  • 32 Ounces of spaghetti or marinara sauce*
  • 1 Tablespoon salt


Slice eggplant and place in a colander. Sprinkle with salt to pull out most of the water from the eggplant. Let stand for 30 minutes. Cover a baking sheet with foil. Place the eggs in a bowl and beat. Add the bread crumbs to a second bowl. Rinse slices of eggplant in water, drain and then dip in the egg and then in the bread crumbs to coat. Place on a foil lined baking sheet and bake at 375* for 15 minutes, turn the slices and bake for another 15 minutes. Spray a 9×13 baking dish with cooking spray. Layer the slices in the bottom of the dish. Cover the slices with the sauce, sprinkle with the Mozzarella and then the Parmesan cheeses. Put back into the oven and bake for 20 to 25 minutes or until sauce is bubbly.

Serve with a side of spaghetti if desired.

*I always keep spaghetti sauce in the freezer. Find my recipe on this blog site.


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