Eggplant Parmesan
This page offers two vegetable-centric Italian-inspired dishes, perfect for home cooks seeking comforting, cheesy meals.
The star is the Baked Eggplant Parmesan, a layered casserole that’s golden, bubbly, and reminiscent of traditional family dinners.
Accompanying it is a bonus recipe for Eggplant and Zucchini Parmesan, adding a fresh, sautéed twist to the mix.
The Baked Eggplant Parmesan recipe keeps things simple and scalable, ideal for varying group sizes.
Preparation is straightforward: Preheat your oven to 350°F, bread and fry the eggplant slices in oil until browned, then layer them in a
casserole dish with sauce and cheeses. Bake covered for about 30 minutes, and you’ve got a melty, flavorful dish. The recipe emphasizes
flexibility—adjust cheese, sauce, and spices based on how much eggplant you’re using—making it forgiving for beginners.
The page also features Eggplant and Zucchini Parmesan, a lighter, vegetable-packed sauté that serves eight.
Sauté everything for 45 minutes over medium heat, adding water if needed, and serve hot or chilled.
It’s versatile as a main or appetizer, with a tip to substitute canned stewed tomatoes if fresh ones aren’t available.
Whether you’re craving a baked classic or a fresh veggie medley, it’s a great resource for Italian comfort food enthusiasts.
Baked Eggplant Parmesan Recipe
Ingredients requiredeggplant, sliced thin
one egg or more depending on the amount of eggplant to be fixed
spaghetti sauce
mozzarella cheese
grated romano cheese
salt
pepper
garlic powder
parsley flakes
breadcrumbs
Preheat oven 350 degrees
Instructions for Baked Eggplant Parmesan Recipe
Peel and slice eggplant very thin. Beat eggs. Sprinkle with cheese, garlic, parsley, salt and pepper. Mix well. Dip eggplant slices into bread and crumbs, then into egg mixture and coat again with bread crumbs. Fry low in oil or shortening, brown on both sides. Cover bottom of casserole dish with spaghetti sauce and then alternate layers of eggplant, spaghetti sauce, grated cheese and mozzarella cheese. Amount of cheese, sauce and spices depend on the amount of eggplant to be fixed. Cover and bake at 350 degrees for about 30 minutes.
Eggplant and Zucchini Parmesan Recipe
Ingredients requiredone large onion, chopped
1/4 cup olive oil or mazola
two zucchinis, cut in 1/4 inch slices
2 medium cloves garlic, finely chopped
salt and pepper to taste
1/8 teaspoon basil
1/8 teaspoon oregano
two green peppers, large cut to medium sized slices
4 tomatoes, peeled and chopped
1 eggplant, pealed and cubed
Instructions for Eggplant and Zucchini Parmesan Recipe
Saute onion and pepper in oil in large skillet. Add remaining ingredients. Cover and cook over medium heat for 45 minutes, stirring occasionally. If necessary a little water can be added. Serve hot or chill and served cold or as first course. Serves 8. If you don't have fresh tomatoes, you can use a 16 oz can of stewed tomatoes.
