Eggplant Parmesan

Eggplant is a vegetable that infuses with flavors its’ surrounded with in every dish.  This recipe is an all-time favorite that immerses the richness of eggplant, tomato and basil with the other ingredients in such a fresh delightful way.

  • Servings: 6
  • Difficulty: medium
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2 Eggplants

2 Eggs

3 Cups Breadcrumbs

1 Cup Flour

1 Onion

8 Mushrooms

6 Cups Tomato Sauce (see our Worthy Recipe) or Store Bought

¾ Cup Basil

12 Ounces Mozzarella Cheese

1 Cup Parmesan


1.      Heat oven to 350 degrees

2.      Peal and slice eggplant into ¼” disks

3.      Crack eggs and beat in a shallow dish.  In another shallow dish, combine flour, breadcrumbs, salt and pepper and stir.

4.      Dip eggplant into egg then flour mixture on both sides, then lay flat on a baking pan in a single layer.  Bake for 8 minutes on each side.

5.      Slice onions and mushrooms then sauté in a pan on low until caramelized.

6.      In a 12” round or 9” x 13” dish sprayed with oil, spread tomato sauce covering the bottom.

7.      Place a layer of eggplant, then sauce, onion, mushrooms, cheeses and chopped basil, then repeat until all ingredients are gone.

8.      Cook at 350 for 35 minutes or until bubbling.

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