ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggplant Parmigiana

Yield 6 to 8 servings


  • 2 medium eggplants (about 1 1/2 pounds)
  • 1 cup milk
  • 1 1/2 cups Italian-seasoned breadcrumbs
  • 1/2 cup olive oil
  • 2 (10-ounce) cans ROTEL Bold Italian Diced Tomatoes with Garlic, Basil, & Oregano
  • 2 (10-ounce) cans ROTEL Original Diced Tomatoes & Green Chilies, drained
  • 2 tablespoons chopped fresh basil, divided
  • 3/4 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded mozzarella cheese

How to Make It

  1. Peel eggplants, and cut each into 1/2-inch-thick slices.

  2. Dip eggplant slices into milk, and dredge in breadcrumbs.

  3. Fry eggplant, in batches, in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove from skillet, and cool on a wire rack.

  4. Process Italian diced tomatoes in a blender until smooth. Stir in drained diced tomatoes and green chilies and 1 tablespoon chopped basil.

  5. Spoon half of tomato sauce into a lightly greased 13- x 9-inch baking dish. Top with half of eggplant; sprinkle with half each of Parmesan cheese and mozzarella cheese. Repeat procedure with remaining sauce and eggplant.

  6. Bake at 400° for 15 minutes. Sprinkle with remaining cheeses, and bake 5 more minutes. Sprinkle with remaining 1 tablespoon basil.