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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
  • 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 large eggs, lightly beaten
  • 1/2 teaspoon pepper
  • 1-1/2 cups dry bread crumbs
  • 1/4 cup butter, divided
  • 8 cups 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 11x7-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°.
Nutrition Facts
1 each: 984 calories, 59g fat (35g saturated fat), 226mg cholesterol, 2164mg sodium, 32g carbohydrate (18g sugars, 6g fiber), 81g protein.

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Reviews

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Average Rating:
  • shannondobos
    Nov 10, 2020

    We never eat eggplant, so I specifically searched for this type of recipe to get some variation in my dinner rotation. Wow! My husband and I thought this was spectacular! The sauce is so good that I think I'll sub chicken sometime for the eggplant too. This recipe is a keeper!

  • dollargirl
    Dec 5, 2018

    Absolutely delicious, especially the sauce.

  • itsjustme___see
    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.

  • sjohnston
    Oct 1, 2012

    No comment left

  • mzivich
    Feb 6, 2011

    No comment left

  • illicklm
    Sep 2, 2010

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

  • char04
    Aug 24, 2010

    No comment left

  • julienicholson
    Aug 22, 2010

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

  • maggieaw
    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-

  • GStaelens
    Aug 10, 2010

    No comment left