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Main Dish

Eggplant Parmesan

Gordon and Brenda Poulsen

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2 large, round eggplant (such as Black Beauty variety) or 6 long, thin eggplant (such as Ichiban variety)
2 eggs, beaten
Panko (bread crumbs) or flour
Oil, for frying
1 quart pasta sauce
Mozzarella cheese
Grated Parmesan cheese
Fresh basil (optional garnish)


Preheat oven to 350 degrees. Peel the skin off the eggplant unless you are using the long, thin Japanese type, which does not require peeling. Slice to 1/2-inch thick. Dip slices in egg and coat with panko or flour. Fry in hot oil for about 2 minutes or until slightly golden brown. In a baking dish, layer fried eggplant with pasta sauce. Top with cheeses and fresh basil. Bake for about 1 hour or until golden brown.

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