Eggplant Parmesan


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)A hearty meatless dish that’s perfect to enjoy with family & friends no matter what the occasion. Serve over spaghetti.

  • Yield: 8 Servings


  • 4 eggs, beaten
  • 3 T. water
  • 2 eggplants, peeled and sliced (¼-inch thick)
  • 2 c. Italian-style dry bread crumbs
  • 1½ c. grated Parmesan cheese, divided
  • 28 oz. jar garden-style pasta sauce, divided
  • 1½ c. shredded mozzarella cheese
How to Make It
  1. Whisk together eggs and water in a shallow bowl. Dip eggplant slices into egg mixture. Arrange slices in a single layer on a greased baking sheet.
  2. Bake, uncovered, at 350 degrees for 25 minutes, or until tender. Set aside. In a separate bowl, mix bread crumbs and 1/2 cup Parmesan cheese; set aside.
  3. Spread a small amount of sauce in an ungreased 13"x9" baking pan; layer with half the eggplant, one cup sauce, 1/2 cup remaining Parmesan cheese and one cup crumb mixture.
  4. Repeat layering. Cover with aluminum foil and bake for 45 minutes. Remove foil; sprinkle with mozzarella cheese. Bake, uncovered, for an additional 10 minutes.

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