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Eggplant Parmesan

Southern Living MARCH 2001

  • Yield: 4 to 6 servings
  • Cook time: 45 Minutes
  • Prep time: 35 Minutes


  • 3 large eggs
  • 3 tablespoons water
  • 3/4 cup Italian-seasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (8-ounce) package shredded mozzarella cheese, divided
  • 3 cups Pasta Sauce


Whisk together eggs and 3 tablespoons water until blended.

Combine breadcrumbs and 2 tablespoons Parmesan cheese.

Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.

Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.


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Eggplant Parmesan Recipe