Easy Eggplant Parmesan


Easy Eggplant Parmesan Recipe from RecipesForRealPeople.com
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I don't remember when I first got past the odd name "eggplant" and started eating Eggplant Parmesan (or is it parmigiana?), but I'm certainly glad I did. If you love Italian food and haven't tried this delightful dish, it's time for you to find some of this lovely purple fruit (yes, it's a fruit, cooked like a vegetable) and give this easy recipe a try.

Actually, I don't use a written recipe, but I'm going to type this out just like I make it, and I promise that it's simple and probably quicker to make than it's going to sound.

Susan's Eggplant Parmesan

1 medium-sized eggplant
1 egg
Italian-seasoned breadcrumbs
cooking oil (olive oil if you're careful, corn or canola oil if you tend to burn things)
1 can Hunt's spaghetti sauce
8 ounces sliced or shredded mozzarella cheese
grated parmesan cheese

Wash the eggplant, cut off the ends then slice into about half-inch thick slices. Crack the egg into a bowl big enough to fit an eggplant slice; beat the egg with about a teaspoonful of water. Pour some of the breadcrumbs into another similar bowl. Begin to carefully heat about 1/4 inch of oil in a large skillet over medium heat. Dip an eggplant slice into the egg and coat, then follow with a nice dip into the breadcrumbs (I use tongs to do this). Move the coated eggplant to the skillet and brown. (I prefer to use olive oil, but just watch and make sure it doesn't get too hot. You want it browned, not burned.) Repeat with more eggplant slices, enough to fit the skillet. Brown for a few minutes on one side, then turn and brown on the other side. When nice and golden and the eggplant has softened, remove to a paper towel. Repeat, adding oil as needed, until all the eggplant is browned.

Next is the casserole step. Pour about a quarter of the spaghetti sauce in the bottom of a shallow casserole dish. Top with a single layer of the browned eggplant. Pour a little more of the spaghetti sauce over top. Add a layer of mozzarella cheese followed by a good shake of parmesan. Repeat, making three or four layers, depending on how much eggplant you have. End with plenty of cheese.

Cover the casserole with aluminum foil then bake in a preheated 350 degree oven for about 30 minutes, longer if the casserole is bigger. I bake until it smells done and looks nice and bubbly. Let cool for about five minutes then cut into serving-size portions, serve and enjoy.

Certainly you can double this recipe, just use a bigger casserole dish. I don't know how "official" this recipe is, but I can promise you that it's very, very good. In fact, I just might have to fix this for dinner tonight. If you make it, please come back and let me know you liked it!

Note: Originally published on this blog 8/31/08. Updated 8/16/15


  1. I'm always on the lookout for vegetarian recipes and recipes to get my kids to eat more veggies. This is a great one. Thanks.

  2. Thanks for sharing the recipe, it looks moist and delicious!


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