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


  • 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


  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

Medium-Bodied Red Wine

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

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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."

Reviewed Sep. 2, 2010

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

Reviewed Aug. 22, 2010

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

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-"

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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