Eggplant Parmesan

This is an easy recipe for eggplant parmesan. I serve it either with pasta or another vegetable. I love eggplant, it is nutritious and makes a great vegetarian meal. I cook vegetarian at least once a week, and also for my vegetarian father-in-law when he visits. I do not pre-soak or pre-salt the eggplant. I have tried soaking the eggplant in saltwater first and also salting it first to drain it. However, I prefer my eggplant a little thicker and more plump than flat. If you are a traditionalist, then I would recommend salting the eggplant first and draining it under weight, like a little cast iron skillet, in a colander. I really like using fresh mozzarella with this dish, but forgot to get it at the store, so in the photo I have the shredded cheese in the middle layer. It doesn’t really matter though if you use the fresh mozzarella or not, it is equally delicious either way.

recipe photo

Eggplant Parmesan Recipe

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1 large eggplant
2 eggs
1 cup Italian Breadcrumbs
1/4 cup grated parmesan, like Kraft
1 teaspoon Italian dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
olive oil

1/4 sweet onion, diced
2 cloves garlic, minced
1 28 oz can Italian tomatoes with basil flavor, I like Cento
1 teaspoon dried Italian herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
kosher salt
olive oil

The cheeses:
Fresh mozzarella, sliced
Italian blend cheese (Mozzarella, smoked Provolone, Asiago, Parmesan, Romano and Fontina cheese)


Slice eggplant in 1/4 - 1/2 inch slices. Whisk eggs, kosher salt, pepper and Italian dried herbs together. Place bread crumbs and grated parmesan in another bowl. Preheat a large skillet. Dip eggplant in egg mixture, then cover in breadcrumbs. Drizzle olive oil in skillet. Fry eggplant on medium low until brown. Remove cooked eggplant slices to a towel to drain and continue to cook the rest of the slices.

While you are frying the eggplant slices, begin the sauce. Add onions and garlic to a preheated saucepan drizzled with olive oil. Saute until translucent. Add the canned tomatoes and dried herbs. Bring to a boil and then reduce to a simmer. Simmer while you finish cooking the rest of the eggplant.

Preheat oven to 400 degrees. Line a casserole dish with the fried eggplant. Top with a little sauce. Add fresh cheese or shredded Italian blend cheese. Top with another eggplant slice and more sauce. Finish by topping with shredded cheese. Place the eggplant in the oven just until the cheese melts and slightly browns.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  10 Responses to “Eggplant Parmesan”

  1. lo — February 18, 2010 @ 1:12 pm

    One of my favorite dishes!
    Seriously longing for that fresh summer eggplant. In the meantime, I’m going to sit here and live vicariously… protecting my keyboard from wayward drool, of course!

  2. Nicole (Making Good Choices) — February 18, 2010 @ 1:30 pm

    Eggplant parm is one of my all time favorite meals – I guess ill have to make this with whole wheat breadcrumbs during lent since I gave up white flour. Looks great!

  3. redkathy — February 18, 2010 @ 8:58 pm

    Hey Angie, that’s a might wonderful looking photo. You know, my guys don’t really eat eggplant. Every so often I serve it parm style and they eat it. I love the stuff and I can tell you, your sounds perfect!

  4. 5 Star Foodie — February 19, 2010 @ 12:37 pm

    Great recipe for eggplant parmesan, it looks so yummy!

  5. Donna — February 20, 2010 @ 10:37 pm

    Love this recipe….it is simply wonderful. When I prepared this dish I also added fresh grated parm and fresh oregano to the breadcrumbs…it added a depth of flavor to this dish that was great.

  6. Megan — February 22, 2010 @ 8:17 pm

    I’ve made chicken parmesan several times but I’ve never tried making the eggplant version. I definitely am looking forward to giving this recipe a try!

  7. Dolly — February 26, 2010 @ 10:19 pm

    Super post, tienen que marcarlo en Digg


  8. Lindsey — February 28, 2010 @ 7:23 pm

    It was divine made with cornflake crumbs!

  9. Yasmine — March 3, 2010 @ 9:22 am

    This dish can substitute meat anytime! Love eggplant recipes, mussaka and lasagna being my favorites.

  10. Jeff — January 12, 2012 @ 5:24 pm

    My grandmother and aunt used to make this for us. The garlic is what really makes the flavor take off.

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