Eggplant Parmesan

My husband and I went on a cruise in March with his family. The views were AMAZING. And the food?! Even better. One night, they brought us this delicious eggplant parmesan. I thought it would be a good appetizer (it seemed kind of small), but with the delicious cheeses and sauce, it filled me right up! Ever since then, I have been craving it. I had never bought an eggplant before, and I didn’t even know where to find it! But, with the delicious eggplant parm I had on the cruise in mind, I was determined to make it happen. Honestly, I am so glad I did! It was really so easy, and tasted SO GOOD! So, if you’re afraid to try cooking eggplant, don’t worry. It’s a lot easier than it looks. 🙂

Serves: 4-6

Eggplant Parmesan

The layers of eggplant, cheese, and sauce, in this dish make a delicious, filling meal!

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 2 eggplants, peeled
  • 3 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 3 cups spaghetti sauce
  • 2 cups Mozzarella cheese
  • 1 cup Parmesan cheese
  • fresh basil leaves, chopped

Instructions

  1. Cut eggplant into 1/4" thick slices. Salt the slices, and let them soak in water for 20 minutes.
  2. Drain the eggplant, and rinse with cold water to remove the salt. Pat dry.
  3. Preheat oven to 450 degrees.
  4. Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more.
  5. Reduce oven heat to 350 degrees.
  6. In a 9x13" pan, spread 1 cup of spaghetti sauce. Layer with half of the eggplant slices. On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with 1/2 cup of Parmesan cheese, and 1 cup of Mozzarella cheese. Repeat with a second layer of eggplant, sauce, and cheeses. Top with basil leaves.
  7. Bake for 30-35 minutes, or until cheese starts to turn golden.
Cuisine: Italian | Recipe Type: Main Dish
7.6.4
249
http://www.sixsistersstuff.com/recipe/2014/05/eggplant-parmesan/

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18 Responses to “Eggplant Parmesan”

  1. Briana
    I had never had eggplant and my husband said he didn't like it, however, this recipe was a huge hit. He has been asking for the link to this page to share with his foodie friends. The breading on the eggplant (I crushed up garlic and basil flavored croutons) and the two cheeses melted in your mouth. Definitely a repeater in this house!
      • Sorry but I'm still confused by this. The point of covering the eggplant in salt is to draw out the water and lower the water content in the eggplant. This recipe says to cover in salt and then to actually soak in water. That to me means that you will be making the eggplant soggy and adding to the water content thus making the addition of salt unnecessary? Just to recheck - must the eggplant actually be soaked in water or is the instruction to cover in salt and leave out for the water to drain away? Just double checking cause it sounds wrong and contradictory to everything else that I've read. Many thanks. Kim
        • Hi Kim - I completely immersed the eggplant in salted water and it worked for me. The eggplant was definitely not soggy - but you can adjust the recipe however you'd like, this is just the way I did it - we'd love to hear how it turns out if you try it a different way! Thanks, Steph
  2. Jene' forney
    I want to make this for a friend who recently had a baby and has her hands full at home. I want to be able to freeze it so she can just heat in the oven and serve. Any suggesions? Cook the eggplant, make layers, then freeze? Any ideas for reheating/cooking through from frozen state?
  3. This was the first time for me... never cooked an eggplant lasagna before. And it's exactly as you said: a lot easier than it looks! And beautiful, and really delicious! My family (Italian husband and two sons) loved it. Just follow the recipe, and you'll be greatly surprised. The texture was perfect! Thank you, this was a hit! Definitely will make it again.

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