Eggplant Parmesan

After reading through a few recipes I found online for eggplant parmesan, I took the pieces of each one I liked and put them together to get this.


  • 2 eggplants
  • 1 jar tomato sauce, (for this recipe, I like a plain, seasoned sauce, like Ragu)
  • 1 block mozzerella cheese, (1 of those blocks from the store dairy section, sliced thinly)
  • parmesan cheese, (grate enough to put a nice thick layer over the top)
  • 2 eggs
  • 4 tbl milk
  • Italian breadcrumbs
  • flour
  • olive oil


  • Pre-heat oven to 400 degrees.

  • Clean eggplants, peel, then slice into 1/2 inch slices. (I peel them because I do not like the texture of the skin).

  • Mix eggs and milk.

  • Grease a cookie sheet w/ olive oil

  • Dredge eggplant slices in flour, then in egg mixture, and lastly in breadcrumbs.

  • Put coated slices on cookie sheet, then drizzle with olive oil.

  • Put in oven for 15 min. check, and flip when bottom side is browned.

  • Leave in oven for another 15 minutes (until other side is browned).

  • In a 9x13 baking pan, put a layer of eggplant, some sauce, then a layer of mozzarella cheese. (repeat layering until run out of eggplant).

  • On top, put a layer of the grated parmesan.

  • Bake for ~ 20 min (until cheese on top starts to brown).

  • Let sit for a couple minutes to set up, and then serve hot.

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