• Alison Elliott

Eggplant Parmesan

Updated: Nov 17


2 Medium eggplant (sliced into circles)

4 Eggs

1 1/2 c. Panko (or bread crumbs)

2 1/2 c. Parmesan

2 c. Freshly chopped mozzarella

2 tsp. Salt

1 tsp. Pepper

Tomato Basil Sauce (see recipe below)

1 c. Basil (chopped)

2 c. Cherry tomatoes (chopped)

Preheat the oven to 400 degrees. Grease two baking sheets. Crack 4 eggs in a medium bowl and whisk them together. In another medium bowl, mix together the Panko, 1 c. of Parmesan, salt, and pepper. Take a piece of the sliced eggplant and dip it in the egg. Next, dip it in the Panko and Parmesan mixture. Lay the eggplant slice on the baking sheet. Continue this process until all of the eggplant slices have been dipped. Bake for 15 minutes and then flip all of the eggplant slices over. Bake for another 15 minutes. Remove the eggplant from the oven.

In a large baking dish, place enough tomato basil sauce to coat the bottom of the dish. Place eggplant slices in a single layer in the pan, followed by a later of Parmesan and mozzarella cheese. Add more tomato sauce and some cherry tomatoes. Continue to layer all of the ingredients until finished. Make sure to save some cheese and cherry tomatoes for the top of the dish. Bake for 15 minutes or until the cheese is golden brown.

Tomato Basil Sauce


1 Onion (chopped)

5 Cloves garlic (chopped)

2 tbsp. Olive oil

1 Red bell pepper (chopped)

5 Large tomatoes (chopped)

½ c. Basil (chopped)

1 tsp. Red pepper flakes

1 & 1/2 tsp. Salt

1 tsp. Pepper

1 tsp. Oregano

Heat 2 tbsp. of olive oil in a sauce pan. Add the onion, garlic, and red bell pepper and sauté for 5 minutes. Add the tomatoes, red pepper flakes, salt, pepper, and oregano to the pan. Once the mixture is boiling turn the heat down to a simmer and cover. Let it simmer for 30 minutes. Stir in the basil and remove from heat.

Serving Size: 8

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