Eggplant Parmesan

Eggplant Parmesan 

Serves 8

Preparation and cook time: 1 hour 20 minutes


  • Olive oil
  • 1 1/2 cups seasoned italian breadcrumbs
  • 2 eggs
  • 1/2 cup grated parmesan cheese
  • salt n pepper
  • 2 large eggplants, peeled, sliced. (should be about 1/2 inch thick)
  • 1 jar of your favorite tomato marinara sauce
  •  4 oz part skim ricotta cheese
  • 8 oz fresh mozzarella cheese, thinly sliced
  • 1 tb fresh basil, shredded

* For better results, I recommend taking the extra time to remove moisture from the eggplants. Removing excess water allows for less olive oil to be used, will prevent sogginess, will take away bitterness, and allow for a crisper more flavorful taste. To do this place sliced eggplant on a cookie sheet with paper towels underneath. Sprinkle both side with salt and let site for at least 30 minutes. You'll see the moisture on the paper towel immediately while also seeing the eggplant "sweat." See picture below.

Preheat oven to 375 degrees. In a bowl whisk together eggs, set aside. Place breadcrumbs, parmesan cheese and salt n pepper on a plate and mix together, set aside. In a large saute pan heat olive oil over medium heat. Dip the eggplant slices in the egg and then coat in the breadcrumb mixture. Place breaded eggplants slices in saute pan and brown on one side until golden brown, about 3 minutes. Flip over and brown other side for 3 minutes. Set browned eggplant slices on a cookie sheet. Using a 9 x 13 casserole dish, lightly coat the bottom with marinara sauce. Place half of the cooked breaded eggplant slices on bottom of casserole pan. On each slice place a teaspoon spread of ricotta cheese, then top with a thin slice of mozzarella cheese, then drizzle the marinara sauce over the cheese layer. Repeat with the remaining slices of cooked breaded eggplant. Bake in oven for 30 minutes. Take out and add the remaining slices of mozzarella cheese to top. Bake in oven for an additional 8-10 minutes or until cheese is melted and bubbling. Let sit for 10 minutes before serving. Top with shredded basil. Serve with a side of pasta.

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