Eggplant Parmesan

Prep Time: 20 min.
Cook Time: 50 min.
Serves: 4-8


  • 1 eggplant
  • 1 egg
  • whole wheat bread crumbs
  • extra virgin olive oil
  • part-skim mozzarella, sliced or shredded
  • tomato sauce (I used Pomi)
  • grated parmesan cheese


  1. Heat oven to 400 degrees.
  2. Slice eggplant to approximately 1/2 inch thick.
  3. In a bowl, beat the egg.  In a separate bowl, place bread crumbs.
  4. Dip the eggplant slices in the egg mixture, then in the bread crumbs.  Place in a single layer on an oiled baking sheet.
  5. Drizzle each slice with a little olive oil.
  6. Place in the oven for 10-15 minutes, then flip and bake the other side for 10-15 minutes, until lightly browned.
  7. Season the tomato sauce with spices (oregano, garlic, etc.) and a little salt & pepper.  Lightly layer a baking dish with tomato sauce.
  8. Place eggplant slices on top of sauce, then place mozzarella on top of eggplant.  Repeat, beginning with tomato sauce and ending with mozzarella.
  9. Sprinkle grated parmesan cheese on top.
  10. Bake for 20-30 minutes, until bubbling and lightly brown.
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