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Eggplant Parmigiana

 Eggplant Parmigiana
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
10-12 ServingsPrep: 1-1/4 hours Bake: 35 min.


  • 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


  • Place eggplant in a colander; sprinkle with salt. Let stand for 30
  • minutes. Meanwhile, in a large skillet, saute the onions, basil, bay

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Eggplant Parmigiana (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.