Eggplant Parmigiana Italian Cooking at it’s Best.



1008 cal


30 g


149 g


60 g
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Eggplant Parmigiana

30 minCook Time

30 minTotal Time

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  • 2 Small Eggplants; unpeeled cut into 1/4?inch rounds 2 Eggs; lightly beaten
  • 1?1/2 Cup Bread crumbs
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Garlic cloves peeled and halved
  • 3/4 Cup Olive oil
  • 20 Ounce Tomatoes, canned
  • 1/3 Cup Tomato paste
  • 2 Tablespoon Minced basil
  • 1 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Cup Grated Parmesan cheese
  • 1/2 Pound Mozzarella cheese; thinly sliced


  1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.
  2. Refrigerate 20 minutes.
  3. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
  4. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
  5. Cover and simmer 30 minutes.
  6. Preheat oven to 350F.
  7. Brown eggplant in 1/4 inch oil in a large skillet.
  8. Drain on paper towels.
  9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top.
  10. Bake, uncovered, for 30 minutes.

Mary Forman

Mary is an educator and a parent of three children. She is the author of 7 children's books, loves arts and crafts and teaches parenting classes at Washington Community College.

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