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I attended a dinner last week and had Eggplant Parmesan for the first time in my life. Can I say that I am in love! How did I not know about this all my life? So… much to my husbands dismay I will be trying my hand at making my own. Big C will hate this for sure! Hope this recipe is as good as the one I had last week. Enjoy to all and hope we can incorporate this vegetarian meal into our lives. Thanks to for this weeks recipe.

Eggplant Parmesan II


  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.




  • paulasue

    I beat that this is good, I love egg plant. Thanks Paula C.

  • paulasue

    I beat that this is good, I love egg plant. Thanks Paula C.