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Linda’s Easy Eggplant Parmesan

Easy Eggplant Parmesan

By: Linda D.


One medium size eggplant peeled and slice into 1/2 to 3/4 slices. Mix egg and little milk in bowl.dip eggplant in to egg mixture and into Italian seasoning breadcrumbs ( I add fresh parsley and fresh grated hard Italian parmesan and Romano cheese-triangle shaped). I use stainless steel frying pan so I can put in oven after frying. Fry eggplant in little amount if olive oil both sides till golden. Drain eggplant on paper towel in dish. Add jar tomato sauce to frying pan. Get one with spices already in . (Basil oregano.) Add can of diced or petite tomatoes ( get one with spices already in (basil oregano,garlic) or fresh tomatoes with fresh spices.


Preheat oven to 350 while frying eggplant. Layer eggplant slices over sauce in frying pan and cover with sauce. Put fresh Mozzarella slices on top and put frying pan into oven until sauce starts to bubble (35 to 45 minutes depending on how much eggplant you have layered.) I used a large all stainless steel frying pan. Easy to do and only one pan. All items can be bought at Perrine produce.