• 2 med-size eggplants
  • 1/2 c. flour
  • 2 eggs, beaten
  • 1/2 c. dry bread crumbs
  • 1 tsp crumbled dried oregano
  • 6 tbsp olive oil
  • 1/4 c. butter, melted
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 3 c. Marinara Sauce, warmed
  • 1/2 c. freshly grated Parmesan cheese
  • Thin slices of mozzarella


Wash and dry eggplants but do not peel. Cut into 1/2 inch slices. Sprinkle slices lightly with salt, place on brown paper and let drain for 30 min. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs. Combine olive oil and butter in a skillet and heat. Add eggplant and sprinkle lightly with salt & pepper. Saute to med. brown, about 5 min per side.

Preheat oven to 325. Oil a baking pan and cover bottom with a thin layer of sauce. Arrange browned eggplant slices on top of the sauce and sprinkle them lightly with Parmesan. Place a small slice of mozzarella on each slice. Spoon another thin layer of sauce over all. Bake for 20 to 25 minutes.

Serves 6.

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Submitted 6/13/05.
Source: Leone's Italian Cookbook
Submitted By: Ruth A. Burbage
Eggplant Parmigiana