When I originally made this I didn’t use the recommended amount of cheese. Gasp! I know, right?! In my defense though the original recipe called for 4 different types of cheese for a total of 7 cups of cheese. That is a lot when you are only using 1 Eggplant. So to make it easier and not have to buy 4 different kinds of cheese I modified it down to 2 cheeses and almost half the amount. Trust me it is still cheesy and leaves me feeling full!
Ingredients: 1 Large Eggplant ~ 2 Eggs beaten ~ 1/4 cup Almond Milk (or milk) ~ 1/2 cup Whole Wheat Bread Crumbs (or regular) ~ Vegetable Oil ~ Jar of Pasta Sauce (26 ounces – or homemade) ~ 4 cups (16 oz) Shredded Mozzarella Cheese ~ 1/2 cup Shredded Parmesan Cheese ~ 1/4 tsp garlic powder ~ 1/4 tsp onion powder ~ Pinch of salt and pepper
Directions: Preheat oven to 350 degrees. In a shallow dish add the bread crumbs. In another dish combine the eggs, onion powder, garlic powder, milk, salt and pepper.
Cut eggplant into 1/2 thick slices. Dip eggplant into the egg mixture then cover with the bread crumbs.
Heat vegetable oil (about 1/4 inch) in a skillet over medium-high heat. Heat approximately one minute and then flip and cook for an additional minute.
Eggplant should be browned on both sides. Place on a paper towel lined plate and repeat with the remaining slices.
Spread a 1/3 of the jar of pasta sauce in the bottom of a 13×9 inch glass baking dish. Layer the eggplant, half the mozzarella, and the pasta sauce. I ended up with 12 slices of eggplant and two layers. Sprinkle the top with the Parmesan cheese.
Bake for 30minutes or until the eggplant is tender and the cheese is melted.
- 1 Large Eggplant ~ 2 Eggs beaten ~ ¼ cup Almond Milk (or milk) ~ ½ cup Whole Wheat Bread Crumbs (or regular) ~ Vegetable Oil ~ Jar of Pasta Sauce (26 ounces - or homemade) ~ 4 cups (16 oz) Shredded Mozzarella Cheese ~ ½ cup Shredded Parmesan Cheese ~ ¼ tsp garlic powder ~ ¼ tsp onion powder ~ Pinch of salt and pepper
- Preheat oven to 350 degrees. In a shallow dish add the bread crumbs. In another dish combine the eggs, onion powder, garlic powder, milk, salt and pepper. Cut eggplant into ½ thick slices. Dip eggplant into the egg mixture then cover with the bread crumbs.
- Heat vegetable oil (about ¼ inch) in a skillet over medium-high heat. Heat approximately one minute and then flip and cook for an additional minute. Eggplant should be browned on both sides. Place on a paper towel lined plate and repeat with the remaining slices.
- Spread a ⅓ of the jar of pasta sauce in the bottom of a 13x9 inch glass baking dish. Layer the eggplant, half the mozzarella, and the pasta sauce. I ended up with 12 slices of eggplant and two layers. Sprinkle the top with the Parmesan cheese. Bake for 30minutes or until the eggplant is tender and the cheese is melted.
That looks delicious! It’s perfect for me on Fridays in Lent when I don’t want fish. There’s a pizza place in town that stews the eggplant for the parm subs. Another delicious alternative. The recipe card looks great! Happy Tuesday!
Yes, perfect for adding in a meatless meal here or there. I really loved it.
I really, really want to do this. However, I have never used eggplant ever for cooking?
Girl, this was my first time too but I loved it!! I had it for dinner every night last week.
i love eggplant when other people cook it for me but i’ve never attempted to do so myself.. this looks easy enough even for me! YUM
Haha! Doesn’t everything taste better when someone makes it!! This is simple enough to tackle. Give it a go!
Kerry, that looks so amazing – I will definitely have to try this!
Thank you! It was so yummy and the first time I’ve had eggplant. Would love to know how you like it.
Yum, I love making eggplant parm! I bake my eggplant slices in the oven instead of frying them. 🙂
-Sharon
Ohhh that sounds good too. So you bake them by themselves first or just put the whole dish in without pre-cooking the eggplant?
ok, this looks professional! i LOVE eggplant Parmesan, i need to try this!
Thanks!! {Insert big cheesy grin} It was so nice and I had leftovers for the week.
Okay, yeah, I agree with you… that starting recipe is A LOT of cheese! Mike doesn’t like eggplant, but maybe I will make some chicken for me and some eggplant for me one of these nights 😉
Right?!! I mean I love cheese and all but my word! Ohh you could do half chicken, half eggplant! 😉
It’s not even funny how delicious this looks. Why did you have to post it after I was told to stay away from red sauces for a while?!?! I HATE YOU. (I still love you.)
Thanks girl! No red sauce, WTH?! I don’t think a white sauce would work either. Hmmm. I still adore you though! Get better!
You took this to the level that I could actually understand and make!! It looks so good!!
That makes me so happy to hear! Hope you try it. This was a new veggie for me but I really loved it.
This looks SO good! I tried making eggplant parm a few months ago but didn’t pre-cook the eggplant so it was a slight fail…Now I know the trick! Thanks for sharing and linking up your recipe, Kerry!
Thank you! Oh yes, must pre-cook it to soften it up. Hope you give it another try. 🙂
When my body finally allows me to eat cheese again, you’d better believe this will be on the menu! SO yummy looking!
I don’t think I could lie without cheese! Hope you can add dairy back soon. Is that a pregnancy restriction?
One of my favorites! At restaurants, I never thought to make it on my own. I could do this I think.
You can totally do it!! Not too many steps.
Question, do you think this would work with chicken? I have a chicken parm recipe but I need to jazz it up. It’s just ok.
It should it’s the same concept but I wouldn’t layer and add a slice of mozzarella on top of each chicken breast then some shredded mozzarella.
I am embarrassed to admit that I have never had eggplant! This looks delicious and I really want to try it. I have no idea how to work with it but I’m sure Google will help me out!
Don’t be it was my first time eating it too. The purple blob scared me off but so glad I tried it! Just slice it up like a potato!
I’ve never had eggplant parmesan. Is that weird??
Nope! This was my first time eating it and making it. It always seemed weird to me but I am trying to branch out and I really liked it.
Holy deliciousness!!! You seriously post the best recipes!
Thanks for linking up 😀
Thank you so much! I love experimenting and trying new recipes. During the week I eat pretty boring so I get creative on the weekends. 😉
There is NO reason to use seven cups of cheese. Good call! It looks delicious. I’m like you, I eat basic during the week and do one nice fun recipe on the weekend. LOL
It’s so much easier that way! I ain’t got no time for baking during the week! Haha! Anything I can re-heat is easier. 😉
This is how I make my eggplant too! I love it!
It is so good. This was my first time making it.
I have never had eggplant before. I guess I never really thought about what it might taste like. I like the color of it haha. This sure does look good!
It was my first time eating it too. It was very similar to a zucchini/sweet potato.
Ohhh definitely making this soon- love that you included the recipe card.
Hope you like it. It is a new favorite of mine. 🙂
I’ve actually never tried eggplant…I’m kind of afraid of it! Your recipe looks good though!
I hadn’t tried it either, but I was pleasantly surprised.
That looks yummy!
Thank you so much!
These sounds delish. I have been wanting to make this dish too actually. 🙂
You should give it a try! It is my new favorite.
Eggplant Parm is one of my all time favorites, Kerry! Yummmm
Isn’t it the best?! I am making it again this weekend.
yummmm. this looks delish. i attempted a veggie / eggplant lasagna type dish about a month ago and failed miserably. might try this!
This was really easy to put together. Hope you give it a try!
Oh my gosh – I love eggplant Parmesan but I haven’t had it in forever! This recipe looks totally doable – thanks for sharing!
Thank you! It is not to difficult, and worth a try.
Oh my this looks sooo good! My husband loves eggplant so I may have to surprise him with this 🙂 Thanks for sharing!
Oh you should try it them. It was my first time making it and I loved it. A new favorite.
COME TO MAMA! Oh wait, I am not a mama, and I cannot eat cheese – but I do love me some eggplant! 🙂
What about an almond cheese?
i adore eggplant!!! so so good
It is so good, can’t believe it took me this long to try it.
YUM! Eggplant and chicken parm are two of my all-time favorite dishes. This looks AMAZING!
Thank you! It is my new favorite dish. I am making it again this weekend.