Recipe: Eggplant Parmesan


2 lg eggplants, sliced into 1/4 inch discs

Marinara sauce


1 lb Fresh mozzarella, sliced or shredded

1 lb Parmigiano-Reggiano cheese/Parmesan cheese, shredded

2-3 cups Italian Breadcrumbs, I prefer Progresso

2 lg eggs, beaten


Prepare your marinara sauce

Rinse and slice eggplant into 1/4 inch slices, salt and pepper each slice and lay flat onto a paper towel to dry a bit and absorb seasoning.

Beat eggs in a small bowl, in another small bowl place the breadcrumbs and set aside.

Heat olive oil in a med/large skillet until hot but not smoking. Dip eggplant into egg mixture then dredge with breadcrumbs, brown on both sides and place on a paper towel or large piece of parchment paper to drain excess oil. Continue until all eggplant is browned and set aside.

In a large baking dish line bottom of pan with a thin layer of sauce, place a layer of eggplant, Parmesan cheese, mozzarella cheese and sauce, sprinkle with fresh basil, repeat steps until done. Pour a little sauce over the top and sprinkle with cheese. 

eggplant parmesan


Bake in a 400 degree oven for about 45 minutes or until golden and bubbly.

When plating pour a little sauce over each portion, sprinkle with Parmesan cheese and serve. 


From my home to yours, enjoy!

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Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.