simple eggplant parmesan recipe

eggplant parmesan

There are several different types of eggplant parmesan but I have developed my own simple recipe that is easy to put together for a family dinner during the week or a get together on the weekend. I think you’ll love this easy version of this winter/fall recipe that really warms up your home.


  • one eggplant
  • 1c flour
  • three eggs beaten
  • 1c pre-made or homemade bread crumbs
  • 2tblsp vegetable oil
  • 1/2c parmesan cheese, finely grated
  • 1c mozzarella cheese, shredded
  • 1 jar of your favorite pasta sauce, I usually use a traditional or garlic and onion flavor



  1. Heat oven to 350 degrees
  2. Slice eggplant short way into disks about 1/4″ thick
  3. Arrange three shallow dishes with flour, beaten eggs and bread crumbs…one bowl with each; not combined
  4. Heat oil in skillet
  5. Dip eggplant first in flour, then submerge in egg and then coat with bread crumbs on both sides
  6. Brown each eggplant disk and set aside on a plate, you may need to replace oil if it gets too messy
  7. After all eggplant slices are browned, grab a 13×9 casserole dish and pour 1/3 jar of pasta sauce into the bottom of it.
  8. Create a single layer of eggplant on top of the layer of sauce. Add another layer of sauce to the top of eggplant.
  9. Add a layer of mozzarella cheese and sprinkle a little parmesan atop the mozzarella.
  10. Create another eggplant/sauce/mozzarella/parmesan layer and a third if you still have eggplant disks.
  11. On the very top, add remaining parmesan
  12. Bake covered for thirty minutes or until bubbling, cool for 10 minutes before serving

***Serve with side garden salad and my Chocolate cake for a complete fall meal.


Hope you can enjoy this autumn dish it’s one of my favorites! 





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