Egg Plant Parmesan

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Egg Plant Parmesan


  • 1-2 large eggplant, about 2 pounds
  • 3 eggs
  • 3/4 cup olive oil
  • 2-3 cups cups canned tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Parmesan Cheese
  • 8 ounces shredded Mozzarella cheese
  • Italian Bread crumbs
  • 32 oz of Ricotta Cheese


Peel and slice eggplant (1/8 "). Beat eggs with dash of salt.
Heat olive oil in pan until hot, but not smoking. Dip each slice of eggplant into egg batter and then Italian bread crumbs.Fry til goldenbrown. Drain well. Continue process until all the egg plant is fried. In an ovenproof dish ( approximately 12x12 or larger) Place enough sauce to cover pan. Make a layer of eggplant by placeing in sauce and flipping to ensure both sides are coated. Add extrat sauce on top. Cover with dabs of ricotta and slices of mozzarella. Dip each slice of eggplant in sauce to coat and continue process until you have about three layers. Top with extra sauce and cheese. Bake in oven at 350 for 1 hour. 1/2 covered lightly, 1/2 uncovered. When you remove it from the oven let it sit for 15 min. before serving. Serve with crusty Italian bread and a salad.

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