Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 1 whole Egg; 2 Tablespoons Milk; 2 cups Italian Bread Crumbs; 1/2 cups Chopped Onion; 1 Tablespoon Minced Garlic; 28 ounces, weight Diced Tomatoes; 1 teaspoon Oregano; 1 leaf Bay Leaf; 1/2 teaspoons Basil; 1/2 teaspoons Salt; 2 cups Shredded Mozzarella

Servings: persons

1 whole Eggplant
1 whole Egg
2 Tablespoons Milk
2 cups Italian Bread Crumbs
1/2 cups Chopped Onion
1 Tablespoon Minced Garlic
28 ounces, weight Diced Tomatoes
1 teaspoon Oregano
1 leaf Bay Leaf
1/2 teaspoons Basil
1/2 teaspoons Salt
2 cups Shredded Mozzarella

1
Choose an eggplant that isnt too big in diameter.
2
Slice eggplant into 1/4-1/2 slices, salt and let sit for 15-30 minutes; pat dry.
3
Mix the egg and milk, dip eggplant in egg mixture and then in Italian bread crumbs.
4
Fry in oil until golden brown on each side.
5
Drain on paper towels.
6
To make this gluten-free, use 4 cups of crushed Corn Chex with 2 teaspoons Italian seasoning instead of bread crumbs to coat the eggplant.
7
The Chex does soak up the oil while frying, so more oil may need to be added
8
Saute onion and garlic in 2-3 tablespoons olive oil until tender.
9
Add tomatoes, oregano, bay leaf, basil and salt.
10
Bring to a boil then simmer 30 minutes.
11
Remove bay leaf and put sauce in a blender, blend until large chunks are gone.
12
In a 9x12 casserole dish, layer sauce, grated mozarella cheese and eggplant.
13
Repeat, ending with cheese.
14
Bake at 350 degrees for 20 minutes or until cheese is melted and sauce bubbles.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Eggplant, 1 whole Egg, 2 Tablespoons Milk, 2 cups Italian Bread Crumbs, and more.

Yes, Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions