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Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe photo by Taste of Home

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This delicious eggplant casserole from my mom makes a wonderful meatless meal. It’s a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. —Valerie Belley St. Louis, Missouri

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Eggplant Parmigiana Recipe

Prep: 1-1/4 hours Bake: 35 min.

Yield: 10-12 Servings

75 35 110

Ingredients

2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups (32 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese

Directions

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Yield: 10-12 servings.

Originally published as Eggplant Parmigiana in Taste of Home August/September 2007, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Eggplant Parmigiana

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(11-14) of 14 reviews

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Reviewed on Sep. 21, 2009 by maxiethefirst

Good recipe! Instead of frying the eggplant, you can coat it then bake it on a large, sprayed cookie sheet. The sauce can be your own spaghetti sauce with ground beef added to the sauce. This really cuts the time down. I also used a 13 x 9 inch pan and doubled the recipe. Really tastes good with the honey and lemon pepper added!

Reviewed on Mar. 31, 2009 by chefRN

Reviewed on Oct. 18, 2008 by ranchmama87

I think it must be doubled--but I haven't made it yet. I would think 8 cups would be plenty.

Reviewed on Oct. 09, 2008 by marsma90

Is the amount of mozzarella cheese correct in this recipe? It is listed twice, once as 2 lbs. and once as 8 cups.

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