Eggplant Parmesan

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 Eggplant
  • 1.5 tbsps - Salt
  • 8 tbsp - Olive Oil
  • 8 ounces - Ricotta Cheese
  • 6 ounces - Shredded Mozzarella Cheese
  • 1/2 cup - Grated Parmesan Cheese
  • 1 Egg, beaten
  • 1/2 cup - Chopped fresh Basil
  • 4 cups - Spaghetti Sauce

How to Make Eggplant Parmesan

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the eggplant into 3/4 to 1-inch-thick slices. Sprinkle both sides of the eggplant slices with salt.
  • Place the slices in a colander and place a dish underneath to capture the liquid that will drain out.
  • Allow the eggplant to sit for 30 minutes. Rinse the eggplant in cold water until all salt is removed.
  • In a medium-to-large-sized mixing bowl, mix the ricotta, mozzarella cheese, and 1/4 cup Parmesan cheese.
  • Add the egg and basil, and mix until well blended.
  • In a large skillet, heat 4 tbsps of oil. Place one layer of eggplant in the pan and brown each side. Fry all of the eggplant slices.
  • In a 9 x 13 inch baking pan, pour 1.5 cups of marinara sauce, spread evenly in the pan.
  • Layer the eggplant slices on top of the sauce. Layer a portion of the mixture made in Step 3.
  • Repeat layering process until all of the eggplant and cheese mixture is used.
  • Pour remaining sauce on top of layers and sprinkle remaining Parmesan cheese on top of the sauce.
  • Bake in a 350 degrees F (175 degrees C) oven for 30-45 minutes, until the sauce is bubbling.