Eggplant Parmesan


Entering the fall of the year, is a great time to make Eggplant Parmesan.  I found this recipe on Allrecipes and thought it was the perfect side for our grilled chicken.  It’s also so darn good, so I hope you’ll give it a shot.


3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3.  In a 9×13 inch baking dish spread spaghetti sauce to cover theimag2080 bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4.  Bake in preheated oven for 35 minutes, or until golden brown. Printed From 9/8/2016

I hope you enjoy this recipe, my whole family loved it.

2 thoughts on “Eggplant Parmesan”

  1. Sounds & looks yummy! I have a memory of my mom making it when I was a kid, so you brought me back to a good memory. I’ll have to give it a try. 🙂

    • My mom used to make something like this too and I hadn’t had it in years. The kids didn’t remember me ever making it and they all liked it. So, I’m glad I was searching for a seasonal recipe. Let me know if you try it and like it.

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