Community Pick
Easy Eggplant Parmesan
"I love Eggplant Parm and this is one of the easiest and tastiest recipes I have ever found for it."
photo by Diana Yen
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 large eggplant, peeled and cut into 1/3 inch slices
- 2 eggs, beaten
- 1 1⁄2 cups seasoned dry bread crumbs
- 1⁄4 cup olive oil
- 3 cups spaghetti sauce
- 1⁄2 lb shredded mozzarella cheese
- 1⁄3 cup grated parmesan cheese
directions
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
Questions & Replies
-
Can you freeze egg plant parm -
hi I'm making eggplant parm and I always heard through my mother that you should soak your eggplant first in vinegar before you read it and fry it up does anybody agree with that
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How many layers of eggplant would be ideal? Just tried this dish but I found the cheese overwhelming the eggplant. I had two layers. Kind of bland. -
Making for my wife, calorie count too much trouble?
Reviews
-
First time making eggplant parmigiana?? We live in Lusaka, Zambia and were able to buy fresh mozzarella cheese from a local dairy and a beautiful eggplant from a nearby market. Loved your recipe?? Everything tasted great and it was easy to make. Very happy husband right now! -
This is excellent. My children loved it. I could never get them to eat eggplant before and they asked for seconds. Thanks for the tip on sweating out the liquid from the eggplant. It really helps it fry up nicely and eliminates the bitterness that can be present in this veg. Per my kids' request, this will become a weekly staple! -
This was very good and my family liked it very much. I used panko instead of regular breadcrumbs. I found that I needed way more than 1/4 cup olive oil to fry the eggplant, however, as eggplant is extremely absorbent. I had to keep adding oil as I fried. Otherwise everything worked out, but I discovered that it's easy but not quick. Must be my lack of experience :)
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Thanks for this recipe. I am single and live alone. I love recipes like this that can easily be cut down so I don't have to eat it for 2 weeks. I love eggplant and can hardly wait to try it. -
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see 30 more reviews
Tweaks
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Dust in flour, then egg, then breadcrumbs -
I used garlic parm croutons bc I didn't have any bread crumbs. I threw them in gallon zip top bag and crushed them easily with my rolling pin. OMG DeLICIous!
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Used plain breadcrumb. Sweated the eggplants for hours. Double dipped the eggplants into the eggs and breadcrumbs. Used extra olive oil, about 3/4 cup.
RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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