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eggplant parmesan

(2 ratings)
souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

I love eggplant and I just kind of "threw" this recipe together one day. I had all of the ingredients I needed. It turned out great!!! Perfect served with cooked pasta and a crisp green salad and a crusty loaf of bread.

(2 ratings)
yield 4 -6
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For eggplant parmesan

  • 1 lg
    eggplant, peeled and cut into 1 1/2 inch thick slices
  • 1 c
    flour
  • 1/2 tsp
    salt
  • 2 lg
    eggs, well beaten
  • 1/4 c
    water
  • 1 1/2 c
    seasoned bread crumbs
  • 1/4 c
    grated parmesan
  • 1/4 c
    vegetable oil
  • 1
    28 ounce jar prepared spaghetti sauce
  • 1
    14.5 ounce can petite diced tomatoes, undrained
  • 1 c
    whole milk ricotta cheese
  • 2 c
    grated whole milk mozarella
  • 1/2 c
    grated parmesan
  • 1 tsp
    italian seasoning

How To Make eggplant parmesan

  • 1
    Preheat oven to 350 degrees F. Generously coat a 13X9 glass baking dish with cooking spray. Set aside.
  • 2
    In a flat bowl, mix the flour and salt. In another flat bowl, beat the eggs with 1/4 cup water. In a third flat bowl, mix the bread crumbs and 1/4 cup Parmesan.
  • 3
    Dip the eggplant slices in the flour mixture, then the beaten egg and last, the bread crumbs. Pile coated eggplant slices on a plate.
  • 4
    When all eggplant is coated, heat 1/4 cup vegetable oil in a 12" non-stick skillet. Brown each eggplant slice on both sides, but do not cook all the way. Slices should be slightly "crisp" as they will continue to cook in the oven.
  • 5
    While browning the eggplant, combine the spaghetti sauce and diced tomatoes in a large bowl. Set aside.
  • 6
    To assemble eggplant parmesan: Put 1/2 cup sauce in bottom of baking dish. Spread evenly. Place one layer of browned eggplant slices on top of sauce. Place dollops of ricotta on top and sprinkle evenly with half of mozarella. Cover with thin layer of sauce.
  • 7
    Place remaining eggplant slices on top of first layer and cover with remaining sauce, mozarella and 1/2 cup Parmesan. Sprinkle evenly with Italian seasoning.
  • 8
    Bake for 40-45 minutes or until hot and bubbly.
  • 9
    To serve: cut into pieces like lasagna. Serve additional sauce on the side if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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