Eggplant Parmesean

Eggplant Parmesan

This is a delicious, hearty and comforting dish bursting full of flavour. In addition, it makes for an excellent vegetarian option. This will soon be a monthly-made meal!
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 People


  • 4 Eggplants Choose firm eggplants that are medium size with deep, shiny, and tight skin
  • 2 Cups Seasoned Breadcrumbs, or plain and add your favourite herbs Gluten-free option - almond flour or oat flour (if individual does not have an allergy to oats)
  • 1 Large Egg, beaten with a pinch of salt
  • 3-4 Cups Mozerella cheese, shredded Or fresh mozzarella cheese sliced thinly
  • 10 Cups Tomato Sauce 6 cups should be cold or room temp. Heat 4 cups on low to top eggplant parm with.
  • 6 Tbsp Olive oil or butter In addition, grape seed oil is a good option
  • 1/4 Cup Parmesan cheese, grated
  • 2 Tbsp Extra Virgin olive oil High quality olive oil to drizzle over cooked plate


  • Wash and dry each eggplant. Slice off the tops. Thinly slice eggplant, either in circles or lengthwise, depending on personal preference. If you find that the acid in eggplant makes your mouth itchy, sprinkle salt on each slice and let sit 30 min. Then wipe with paper towel the liquid on top of each slice.
  • Dip each slice of eggplant into egg. Let excess drip off into egg bowl. Then dip each slice into seasoned breadcrumbs.
  • In a large skillet add 2 tbsp of olive oil or butter. Heat on medium and when hot add 2-4 pieces of eggplant, depending on the size of your skillet. Don't over crowd your skillet. Brown both sides of the eggplant. Set onto a platter lined with paper towel to absorb excess oil. Repeat until all eggplant slices have been fried.
  • In an 8x8 or 9x13 baking dish, add one scoop of tomato sauce. Add first layer of eggplant lengthwise, top with mozzarella cheese. Place the next layer of eggplant widthwise, add cheese, then sauce. Place the third layer of eggplant lengthwise, add cheese, then sauce. Repeat this criss-crossing pattern of eggplant slices till all eggplant is used. Top final layer with parmesan cheese. Cover eggplant with aluminum foil and bake for 30 min at 350 degrees. Uncover and bake an additional 10 min. Let sit 10 min before cutting up. Top with more tomato sauce and mozzarella or parmesan cheese and a drizzle of good quality olive oil.