Eggplant Parmigiana Recipe
Eggplant Parmigiana Recipe photo by Taste of Home

Eggplant Parmigiana Recipe

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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
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min.
MAKES: 10-12 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

This recipe pairs well with a medium red wine.

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Reviews for Eggplant Parmigiana

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2013

We love this recipe. The sauce is terrific. Be careful to fully cook the eggplant. I add the top cheese at the end to avoid overcooking.

MY REVIEW
Reviewed Sep. 2, 2010

Substituted veal patties with this recipe because we loved the sauce so much with the eggplant. Delicious.

MY REVIEW
Reviewed Aug. 22, 2010

This was AWESOME! Well worth making your own sauce, expecially with fresh tomatoes.

MY REVIEW
Reviewed Aug. 14, 2010

Scrumptious! I love eggplant anyway but this dish rivals what I can get at my favorite restaurant. I made this with one good size eggplant- and the same ingredients listed although I only used 2 cups of the mozzarella and maybe 1/4 cup parm cheese. I will be making this often-

MY REVIEW
Reviewed Aug. 5, 2010

I made this with eggplant and tomatoes from the garden and it was delicious. I can't wait for the rest of my eggplant to grow so I can make it again. My husband loved it and didn't miss not having any meat. Definitely a keeper.

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