Don't miss another issue…      Subscribe

Eggplant Parmesan (Parmigiana)

Eggplant Parmesan (Parmigiana)

Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and lots of ooey gooey mozzarella cheese.













Trans-fat Free, Good source of fiber


1 large eggplant
peeled,sliced 1/4 to 1/2 inch thick
cups all-purpose flour
2 large eggs
cups bread crumbs
fine, seasoned
3 cups tomato sauce
1 pound mozzarella cheese
½ cup Parmesan cheese
grated fresh if you can get it


Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs.

Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels.

In a 9 x 12 x 3-inch casserole, dpoon a thin layer of tomato sauce over the bottom.

Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan.

Continue reapeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top.

Bake in 350℉ (180℃) oven for 40 minutes, making sure that cheese on top is melted and browned nicely.

You can use the broiler for browning during the last few minutes, but don't over do it.


* not incl. in nutrient facts



almost 9 years

Wow. We just finished making this and are uploading photos. I am not a big fan of eggplant but this recipe is truly outstanding. Very cheesy. Use a high-quality jarred tomato sauce or even better make your own (we did), see the bottom of the recipe for the tomato sauce recipe we used.


over 11 years

This one is a real winner. Freinds and family rave and ask for more. Often requested at potlucks.

almost 18 years

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.

Add review




Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 39439% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 721mg 30%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 57g
Vitamin A 18% Vitamin C 27%
Calcium 73% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed