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Eggplant Parmesan | Can't Stay Out of the Kitchen | this is my favorite #recipe for #EggplantParmesan. It's absolutely scrumptious & terrific for a side dish or as a main dish for #MeatlessMondays. It's gooey & cheesy from #Parmesan & #MozzarellaCheese. #Italian #ItalianMainDish #eggplant #BestEggplantParmesan

Eggplant Parmesan

Teresa Ambra
Amazing eggplant recipe with fried eggplant layered between layers of spaghetti sauce, parmesan cheese and topped with mozzarella cheese. Splendid option for Meatless Mondays. This Italian dish is hearty, filling and utterly satisfying whether you serve it as a main dish or side dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Veggie Side Dish/Casserole
Cuisine Italian
Servings 6
Calories 312 kcal

Equipment

  • 1 8x12" glass baking dish
  • 1 large skillet
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 sharp knife to peel and cut eggplant
  • 1 Rolling Pin to crush Saltine crackers
  • 1 zip lock bag WITHOUT the "stand and fill" bottom to crush Saltine crackers.
  • aluminum foil

Ingredients
  

  • 1 large eggplant peeled and sliced
  • 2 large eggs beaten
  • 1 cup Saltine cracker crumbs as needed (or use Panko or bread crumbs)
  • 32 oz. jar spaghetti sauce any kind will work
  • 1/2 to 1 cup Parmesan cheese grated, as desired
  • 8 oz. bag Mozzarella cheese shredded
  • 2 tbsp. butter as needed, for frying the eggplant

Instructions
 

  • Peel and cut eggplant in slices.
  • Place eggs in a small bowl.
  • Place crackers in a zip lock bag and crush with a rolling pin.
  • In another small bowl, put crushed Saltine crackers.
  • Dip eggplant slices first in beaten eggs and then in cracker meal; set aside.
  • Melt butter in skillet.
  • Fry eggplant until brown on both sides.
  • Drain on paper towels.
  • Take spaghetti sauce and put a little in the bottom of a greased 8x12" glass baking dish.
  • Layer eggplant until the bottom is covered. (It's okay to overlap eggplant).
  • Spread a little more sauce over top of eggplant; sprinkle generously with Parmesan cheese.
  • Repeat layers twice until all the eggplant is used up and you have at least three layers.
  • Parmesan cheese is the last layer.
  • Cover with foil and bake at 325° about 30 minutes until bubbly.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake again about 5 minutes.

Notes

NOTE: I have also used Homemade Bread Crumbs and Italian-style bread crumbs for the breading in this recipe instead of cracker crumbs. Panko Crumbs will also work. 
 
NOTE: Peeling the eggplant is a personal preference issue. I have had roasted eggplant dishes with the peel intact and I didn't notice a bitter taste. If you prefer to leave the peel on, the dish is also delicious that way. 
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 312kcalCarbohydrates: 23gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 110mgSodium: 1266mgPotassium: 710mgFiber: 5gSugar: 9gVitamin A: 1213IUVitamin C: 12mgCalcium: 305mgIron: 3mg
Keyword cauliflower, cheese, eggplant, parmesan cheese, side dish, vegetable
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