Eggplant Parmesan

Eggplant Parmesan is a classic family favorite dish that's simply made in less than 45 minutes. Breaded slices of eggplant sauteed in a pan and then baked with delicious pasta sauce and mozzarella cheese.

Course Main Course
Cuisine Italian
Keyword eggplant parmesan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lyuba Brooke


  • 1 large eggplant or two small ones
  • 1 1/2 cup Italian bread crumbs
  • 1/4 cup dry Parmesan cheese
  • 2 eggs
  • Salt
  • Fresh cracked black pepper
  • Some vegetable oil for cooking
  • 24 oz jar pasta sauce four cheese recommended
  • 3-4 garlic cloves
  • 5-6 large fresh basil leaves
  • 1 1/2 cups shredded Mozzarella cheese
  • 1/2 cup fresh grated Parmesan cheese
  • __
  • Leftover eggplant about 1 1/2 cups diced
  • 1 medium tomato
  • 1/2 Vidalia onion
  • 1 medium carrot
  • 1 tsp thyme
  • Salt
  • Pinch of cayenne pepper
  • 2-3 Tbsp vegetable stock water can be substituted


  1. Peel eggplant and cut off the tips on both sides. Slice eggplant into about 1/3-inch thick slices. (I like to use the equal, middle eggplant slices and leave the small ends for the hash.) A 9x13 baking dish will fit 6-8 eggplant slices, depending on the size of the slices.
  2. To bread eggplant:
  3. Prepare two wide bowls. In one bowl, combine Italian bread crumbs, dry Parmesan cheese, some salt, and fresh cracked black pepper. Mix it well. In another bowl, whisk eggs with some salt and fresh cracked black pepper.
  4. Press a slice of eggplant in bread crumb mixture on both sides, then dip in egg mixture on both sides, and then back in bread crumb mixture. Press on both sides of the breaded eggplant to set the breading. Repeat with all the slices you are using for the Eggplant Parmesan.
  5. Preheat oven to 350 and preheat a large saute pan over medium-high heat on the stove-top.
  6. Add some oil to the saute pan and place breaded eggplant slices in the pan. (You may have to do this in two batches.) Cook eggplant just until the breading is golden on both sides.
  7. Place browned eggplant slices in a lightly greased 9x13 baking dish and set aside.
  8. Pour pasta sauce into a medium sauce pot and heat it through over medium heat. Add pressed garlic cloves and minced basil leaved to the sauce. Salt to taste. ring to simmer and take off heat. (You can prepare pasta sauce while eggplant is cooking to save time.)
  9. Spoon hot pasta sauce over all the eggplant slices in the baking dish.
  10. Spread Mozzarella cheese evenly over the top. Spread Parmesan cheese evenly over the top as well.
  11. Bake for 20 minutes.
  12. While Eggplant Parmesan is baking, prepare eggplant hash.
  13. Dice eggplant, onion, carrots and tomato.
  14. You can use the same pan where you cooked eggplant. Add some oil to the pan and saute onion and carrots for a few minutes. Add diced tomatoes and eggplant. Mix and cook over medium heat until all golden and softened. Add vegetable stock about half way through. Season with salt, thyme and a pinch of cayenne pepper (however much heat you prefer). Take off heat.
  15. Once Eggplant Parmesan is baked, add some eggplant hash on top of each slice.