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Easy Eggplant Parmesan (Dairy)

User Rating 4.5 Star Rating (4 Reviews)


Eggplant Parmesan

Eggplant Parmesan

Giora Shimoni
Israelis love eggplant (chatzil in Hebrew) because it is economical, versatile, easy to prepare, and delicious in many different forms. Eggplant Parmesan, a common Italian dish, is an especially popular dish on Shavuot, when dairy foods are served. Assuming you'll be preparing a variety of dishes for the holiday table, this is the easy-to-make recipe (with spaghetti sauce) for Eggplant Parmesan.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 1 large or 2 medium eggplants
  • 3 eggs
  • 1 cup dry bread crumbs
  • 3/4 cup oil
  • 24 ounces (750 grams) spaghetti sauce
  • 1/2 cup Parmesan cheese, grated
  • 1/2 pound (250 grams) Mozzarella cheese, sliced


1. Peel eggplant. Cut eggplant into 1/4 to 1/2 inch slices.
2. Dip each slice of eggplant into eggs and then crumbs.
3. Saute breaded eggplant slices until brown on both sides.
4. Preheat oven to 350° F (175° C).
5. In a baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
6. Bake, uncovered, at 350° F (175° C) for 30 minutes, or until cheese is melted.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy Eggplant Parmasean, Member JudithKlock

Make mine as written with the exception of, not frying the eggplant. No one can tell it hasn't been fried and all who taste my eggplant ask for the recipe. Bread mine and lay the eggplant on the sauce and complete as directed.

11 out of 11 people found this helpful.

See all 4 reviews

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