I used to never be sure what to do with an eggplant. I’d see them on sale at the store and had no clue what to do with them. Then, one night I was at Olive Garden with some some family/friends and my sister ordered Chicken Parm. Mistakenly, the waitress brought her Eggplant Parm. Funny enough, she started eating it and knew something was off, but it was so good, we actually didn’t figure out until a couple of bites in. Since then, I’ve been making it occasionally at home, if for no other reason than to get some more veggies in when we can. 😊

Eggplant Parmesan:

1 eggplant


Non-stick spray

1/2 c Italian breadcrumbs

1/2 c Panko breadcrumbs

1/2 c Parmesan cheese

2 large eggs

1 (24 oz) jar of Roasted Galric Parmesan Prego Italian Sauce

1 (14.5 oz) jar of Roasted Galric Parmesan Prego Alfredo Sauce

1 c grated mozzarella cheese

Some extra grated Parmesan

1/2 lb pasta, cooked

1. Peel eggplant and slice into rounds, about 1/2 inch thick. Salt each side of slices and set them on a wire rack for at least an hour (up to 2-3 hours) and let them “sweat”. Dry eggplant well with paper towels.

2. Preheat oven to 375. Line a baking sheet with foil and spray with non-stick spray. Set aside.

3. Whisk eggs until well beaten in a shallow dish. In a separate shallow dish, mix both types of breadcrumbs and parmesan. Dip each eggplant slice into the egg, coating well, and then press them good into the breadcrumbs, again coating well. Place onto your baking sheet. Repeat with all slices of eggplant. Bake for about 15 on each side, or until slightly brown and crispy.

4. While the eggplant is baking, mix well the 2 jars of sauce in a sauce pan and warm. Also, prepare a shallow baking dish with nonstick spray.

5. Spoon a small amount of sauce into your baking dish. Place baked slices of eggplant on top of sauce, spoon a small amount of sauce over them and cover with shredded mozzarella. Sprinkle some grated Parmesan on top of the mozzarella. Bake for about another 18 min, or until cheese is well melted and bubbly.

6. Serve over cooked pasta with additional sauce.

*side note: this is also great made with my homemade marinara sauce given with my “Penne Pasta Dinner” recipe! 😉

2 Replies to “Baked Eggplant Parmesan”

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