RECIPE: Eggplant Parmesan



Eggplant Parmesan

My famous eggplant parmesan is perfect for company.
Prep Time 45 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 668 kcal


  • 1 13"x 9" baking dish
  • 1 frying pan


  • 2 eggplants
  • 1 to 2 cups seasoned breadcrumbs
  • 6 large eggs
  • 1 1/2 cup oil for frying
  • 4 cups shredded mozzarella
  • 40 oz marinara sauce
  • Italian herbs assorted


  • Peel and slice eggplant into thin slices.
  • Coat with egg/milk mixture and dip into breadcrumbs to coat both sides.
  • Fry them in cooking oil, making sure they are nearly submerged in oil. You may need to add oil along the way. Once they are fried golden brown, move them to a paper towel-lined plate to absorb excess oil.
  • Using a rectangular backing dish (I like the glass Pyrex), line the bottom with sauce and put a layer of eggplant on the sauce.
  • Top with sauce and then mozzarella cheese. Add another layer of eggplant, sauce and cheese until you run out of eggplant. The last layer should be cheese.
  • Sprinkle Italian herbs over the top (dried basil, oregano, salt and pepper to taste).
  • Bake at 375 for about 20 minutes or until the cheese is melted. Enjoy with a side of pasta and sauce!


Protein: 27g; Carbs: 34; Fats: 52g
Keyword dinner, eggplant, italian, parmesan

Published by FitPRMomLife

Kerri Howell is FitPRMom, a working mom in public relations by day, a mom and partner always. A certified personal trainer and nutrition coach, she helps other busy women reach their health and fitness goals.

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