Eggplant Parmesan is a vegetarian option when considering Italian food, and is a traditional dish that’s great for the entire family. If you want the taste of Italian, but want something lighter, this is a great recipe that will make the entire house smell great!
Ingredients
2 medium eggplants (about 6-7 inches long)
3/4 cup milk (more, as needed)
2 cups fine bread crumbs
1 tsp. basil
½ tsp. oregano
½ tsp. thyme
1 batch Italian tomato sauce (use our recipe!)
1 lb. mozzarella cheese, grated
About ½ cup parmesan cheese
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking tray and a 9×13-inch pan.
Cut the eggplants into rounds ½ inch thick. Put the milk in a shallow bowl.
Mix bread crumbs or wheat germ with herbs on a plate.
Dip each eggplant slice in the milk on both sides, then coat it well with the crumbs.
Put the slices on the baking tray and the pan and bake about 20 to 30 minutes till tender. Remove from oven and pile the slices gently on the baking tray.
Without cleaning the 9×13-inch pan, ladle some tomato sauce into the bottom. Add a layer of eggplant slices and cover with more sauce.
Sprinkle mozzarella over the sauce, then repeat the layering until you run out of something or have no more room. Sprinkle the top with parmesan.
Bake uncovered at 375 degrees for about 40 minutes or until heated through and bubbly around the edges.
Remove from oven and let it sit about 10 minutes before serving.
Eggplant Parmesan
Ingredients
- 2 medium eggplants about 6-7 inches long
- 3/4 cup milk more, as needed
- 2 cups fine bread crumbs
- 1 tsp. basil
- ½ tsp. oregano
- ½ tsp. thyme
- 1 batch Italian tomato sauce use our recipe!
- 1 lb. mozzarella cheese grated
- About ½ cup parmesan cheese
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking tray and a 9x13-inch pan.
- Cut the eggplants into rounds ½ inch thick. Put the milk in a shallow bowl.
- Mix bread crumbs or wheat germ with herbs on a plate.
- Dip each eggplant slice in the milk on both sides, then coat it well with the crumbs.
- Put the slices on the baking tray and the pan and bake about 20 to 30 minutes till tender. Remove from oven and pile the slices gently on the baking tray.
- Without cleaning the 9x13-inch pan, ladle some tomato sauce into the bottom. Add a layer of eggplant slices and cover with more sauce.
- Sprinkle mozzarella over the sauce, then repeat the layering until you run out of something or have no more room. Sprinkle the top with parmesan.
- Bake uncovered at 375 degrees for about 40 minutes or until heated through and bubbly around the edges.
- Remove from oven and let it sit about 10 minutes before serving.
