Eggplant Parmigiana

1 Serving



  • bread crumbs

  • Romano cheese handful

  • garlic powder

  • salt

  • fresh parsley

  • tomato puree

  • garlic

  • fresh basil

  • mozzarella cheese

  • egg

  • milk

  • olive oil for frying

  • tomato sauce


  • Peel and slice eggplant.

  • Dip into egg that has been scrambled with milk.

  • Coat with bread crumbs that are mixed with garlic powder, salt, and grated cheese.

  • Fresh chopped parsley is optional but I add it for the color and extra flavor.

  • Fry until brown, but don’t over-cook.

  • Layer with sauce, eggplant, mozzarella, sauce, eggplant

  • mozzarella, etc.. Don’t put mozzarella on top (last layer).

  • Sprinkle left over bread crumbs mixture over top.

  • Bake at 350° for 45 minutes.

  • Tomato Sauce:

  • Saute garlic cloves in olive oil until brown.

  • Add puree (Progresso) and 1 can of water for each can used.

  • Add salt and fresh basil.

  • Bring to a boil, then half cover

  • and simmer for at least 3 hours.

Category: Vegetables