Eggplant Parmesan

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One of my Favorite things to do on a Saturday morning is visit my local Farmers Market. Looking for the freshest Eggplant, I can’t wait to head home to put together this cheesy concoction of layered goodness. I also prefer to make my own tomato sauce and use canned or jarred San Marzano tomatoes if I do not have time to process the fresh. See tomato sauce in recipes to make your own.

This is an excellent dish for a dinner party, and is definitely a crowd pleaser!


  • 2 eggs
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large eggplant, sliced into 8 rounds
  • 4 tablespoons olive oil
  • 3 cups tomato sauce
  • 1 pound fresh mozzarella, sliced into 8 pieces


  1. Beat eggs in a small dish and set aside.
  2. In a shallow dish, combine breadcrumbs, 1/4 cup of parmesan cheese, salt and pepper.
  3. Dip each eggplant slice in egg, then thoroughly coat with breadcrumb mixture and transfer to a large plate.
  4. Heat the olive oil in a large, heavy skillet over medium heat until shimmering, then fry the eggplant slices in batches for 2-3 minutes on each side or until golden brown.
  5. Smear 1 cup of tomato sauce on the bottom of a baking dish.
  6. Add four fried eggplant slices to the baking dish and top each with a slice of mozzarella.
  7. Cover with a cup of tomato sauce, then top with 1/4 cup of parmesan cheese.
  8. Top with the second batch of fried eggplant slices, layer on the last cup of tomato sauce and 1/2 cup of parmesan cheese and top with the rest of the mozzarella.
  9. Preheat oven to 375 degrees.
  10. Bake for 20 minutes or until cheese is melted and bubbly. Remove from oven and preheat broiler to high.
  11. Broil for 3-5 minutes or until cheese is crisp and browned. Allow to rest for 15 minutes before serving.

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