Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can 800 ml crushed tomatoes; 1 can 800 ml diced tomatoes; 3 large eggplants; 2 tbsp garlic powder; 2 tbsp salt; 2 tbsp black pepper; 1 large egg; 1 cup milk; 1 medium onion, chopped; 3 cup bread crums; 1 cup flour; 3 cup mozzarella cheese; 1 cup parmigiano cheese; 2 bunch fresh parsley

Servings: persons

1 can 800 ml crushed tomatoes
1 can 800 ml diced tomatoes
3 large eggplants
2 tbsp garlic powder
2 tbsp salt
2 tbsp black pepper
1 large egg
1 cup milk
1 medium onion, chopped
3 cup bread crums
1 cup flour
3 cup mozzarella cheese
1 cup parmigiano cheese
2 bunch fresh parsley

1
Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper.
2
Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes
3
Slice eggplant into 1/4 inch thick pieces
4
Combine egg and milk into a bowl and mix well
5
Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well
6
Bring veg oil to medium/medium high heat in large sauce or frying pan
7
Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil.
8
About 35 seconds each side until golden
9
Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake).
10
And layer eggplant then sauce, mozzarella, parmigiano and repeat.
11
( should make 3 to 4 layers depending)
12
Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley.
13
Add more cheese if desired.
14
And bake in the oven at 350 for 15 minutes or until golden on top

627

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 can 800 ml crushed tomatoes, 1 can 800 ml diced tomatoes, 3 large eggplants, 2 tbsp garlic powder, 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