• 2 cups Italian seasoned breadcrumbs
  • 1 1/4 cups grated Parmesan cheese
  • 2 medium eggplants, cut into 1/4 inch pieces
  • e eggs beaten
  • Olive oil
  • 1 jar or homemade tomato sauce
  • 1 1/2 cup (6 ounces) shredded mozzarella


Preheat oven to 375 degrees. In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into beaten egg, then into the breadcrumb mixture. In a large skillet, brown eggplant in hot oil on both sides and place on paper towels to drain. Evenly spread 1-cup tomato sauce in a 9 x 13-inch baking dish. Overlap eggplant slices over the sauce. Top with remaining sauce and 3/4 cup Parmesan cheese. Bake covered for 45 minutes. Uncover, and sprinkle with mozzarella cheese and bake an additional 10 minutes or until cheese melts.

Makes 8 Servings Serving Size: approx. 4 slices eggplant with sauce

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Eggplant Parmesan