Eggplant Parmesan

Eggplant Parmesan 

Eggplant Parmesan is a dish best served … as frequently as possible.  

There is nothing comparable to the taste of eggplant breaded with Italian flavored bread crumbs, sautéed until golden brown, then layered with Parmesan cheese, melted mozzarella, and tomato sauce. Eggplant Parmesan is a one dish feast meant for a family meal or friendly gathering. 

Eggplant has numerous health benefits including being high in antioxidants and nutrients.  Many think it is a vegetable, but it is really in the berry family.  High in fiber, it is more than sufficient as a main course and will please both omnivores and vegetarians alike.  Although it is somewhat a labor of love to make eggplant Parmesan properly, the resulting feast is so substantial in taste and texture that it will feed a crowd. 

Serve it with a salad and garlic bread and let the celebrazione begin!

Happy Cooking

And Remember

Always Stay in Touch with your Inner Goddess!



3 Large Eggplants peeled and sliced

5 Large Eggs whisked

5 cups Seasoned Italian Bread Crumbs

1 tablespoon dry Oregano

1 ½ teaspoons dry Basil

10  cups Tomato Sauce

3 – 8 ounce bags shredded Whole Milk Mozzarella

2/3 cup grated Parmesan

Olive Oil for sautéing 


Serve with salad, garlic bread or pasta.


Wash and peel eggplants. 

Slice into ¼ to ½ inch slices. Salt lightly on both sides.

Layer salted eggplant slices on paper towels and cover with one last layer of paper towels.  Weigh down with heavy baking sheets or pans. 

Let sit one hour.

Preheat oven to 350 degrees.

Mix together bread crumbs, oregano, and basil.


Prepare three baking dishes - one for flour, one for whisked eggs, and one for bread crumbs.

Dip eggplant slices in flour, then whisked eggs and then bread crumbs.


Heat tomato sauce on low heat, stirring occasionally.


Heat oil in a large frying pan and sauté breaded eggplant slices for a few minutes on each side until golden brown. Be sure to wipe out frying pan in between batches.

Drain eggplant on paper towels.


Place a ladle of tomato sauce in bottom of 9 x 13 oven proof baking dish.


Layer eggplant, a thin layer of sauce, mozzarella cheese, and 2 tablespoons of grated Parmesan cheese.

Repeat until pan is full, ending with cheese top. Three layers will fill pan.


Bake for 30 minutes or until bubbling and cheese is melted

Serve with a salad, garlic bread or pasta.