Eggplant Parmesan

November 15, 2016 By:
30 minutes
30 minutes
You don't need meat to enjoy a tasty Parmesan dish. Eggplant Parmesan is the perfect way to make this dish vegetarian-friendly. You won't even be able to tell the difference!


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  1. Slice the eggplant into slices that are about 1/8”-1/4” thick.
  2. Set up two bowls or trays side by side. In one bowl, crack the 3 eggs and whisk until well blended. Fill the other bowl with the bread crumbs.
  3. Using a pair of metal tongs, pick up each slice of eggplant and dip it in the egg first, and then roll each side in the bread crumbs. Then place into a frying pan filled with olive oil over med-high heat.
  4. Cook on each side until lightly brown and then place side by side in a baking pan.
  5. After the bottom of the pan is covered, pour a layer of the tomato sauce over the eggplant.
  6. Lay a layer of mozzarella slices over the tomato sauce. Repeat the layers with eggplant, followed by tomato sauce and then cheese. Place in a 350 degree oven and bake for 30 minutes.
  7. While it is baking, bring a large pot of salted water to a rolling boil. Add the spaghetti to the boiling water and cook according to the package directions, approximately 6 to 9 minutes.
  8. Remove the dish from the oven when the cheese is melted and the sauce is bubbling.
  9. Let sit for 5 minutes to cool slightly and then serve over the pasta.