Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 large eggs; 3 tablespoons water; ¾ cup Italian seasoned breadcrumbs; 2 tablespoons grated parmesan cheese; 1 large eggplant, peeled and cut into 1/2 inch thick slices; 3 tablespoons olive oil; ¼ cup grated parmesan cheese, divided; 8 ounces shredded mozzarella cheese, divided; 2 small onions, chopped; 4 garlic cloves, chopped; ¼ cup vegetable oil; 56 ounces diced tomatoes, undreained; 24 ounces tomato paste; 8 cups water; ¼ cup sugar; 2 tablespoons dried Italian seasoning; 1 tablespoon salt; 1 tablespoon dried basil; 2 teaspoons black pepper; 1 teaspoon dry crushed red pepper

Servings: persons

3 large eggs
3 tablespoons water
¾ cup Italian seasoned breadcrumbs
2 tablespoons grated parmesan cheese
1 large eggplant, peeled and cut into 1/2 inch thick slices
3 tablespoons olive oil
¼ cup grated parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
2 small onions, chopped
4 garlic cloves, chopped
¼ cup vegetable oil
56 ounces diced tomatoes, undreained
24 ounces tomato paste
8 cups water
¼ cup sugar
2 tablespoons dried Italian seasoning
1 tablespoon salt
1 tablespoon dried basil
2 teaspoons black pepper
1 teaspoon dry crushed red pepper

1
To make the sauce: Saute onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender.
2
Stir in diced tomatoes and remaining ingredients.
3
Bring to a boil; reduce heat and simmer, stirring often, for 2 hours.
4
Use 3 cups for the eggplant parmesan.
5
The remaining can be frozen in 3 cup portions for later use.
6
For the eggplant parmesan: Whisk together eggs and 3 tablespoons water until blended.
7
Combine breadcrumbs and 2 tablespoons parmesan cheese.
8
Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
9
Cook eggplan, in 3 batches, in 1 tablesppon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side until tender.
10
Arrange 1/3 of the eggplant in a single layer in a lightly greased 11x7 inch baking dish.
11
Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese.
12
Repeat layers twice.
13
Spoon 3 cups pasta sauce over top.
14
Bake, covered at 375 for 35 minutes.
15
Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese.
16
Bake 10 more minutes or until cheese melts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 3 large eggs, 3 tablespoons water, ¾ cup Italian seasoned breadcrumbs, 2 tablespoons grated parmesan cheese, 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.

Eggplant Parmesan

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