Eggplant Parmesan

#270       Comment on this recipe.



  1. 2 (15 oz) cans Hunt's Special Seasoned Tomato Sauce, herb flavor
  2. 1 (28 oz) can crushed tomatoes
  3. 1 t Italian herb seasoning
  4. 1/2 t pepper
  5. Eggplant

  6. 6 oz mozzarella cheese, shredded (1 1/2 c)
  7. 6 oz Monterey Jack cheese, shredded (1 1/2c)
  8. 3 eggs
  9. 1 1/2 c seasoned dry bread crumbs
  10. 1 eggplant, peeled and cut in 1/4 inch thick discs
  11. 1 c vegetable oil, for frying
  12. 1/2 c Parmesan cheese, grated



  1. In medium bowl, combine tomato sauce, crushed tomatoes, Italian seasoning and pepper, stir well. Set aside.
  2. Eggplant

  3. Preheat oven to 375°F.
  4. Combine mozzarella cheese and Montery Jack cheese in a medium bowl, toss to combine. Set aside.
  5. In shallow dish, beat eggs until well blended.
  6. Place bread crumbs in another shallow dish.
  7. Dip each eggplant slice into egg then crumbs; coat evenly.
  8. In large skillet over medium heat, heat 1/4 c oil.
  9. Fry 3 to 4 pieces of eggplant at a time until brown on both sides, adding oil as needed to keep bottom of skillet covered.
  10. Drain well on paper towels.
  11. Repeat with remaining eggplant slices.
  12. Spread 1 c sauce in a 9x13 inch baking sheet.
  13. Layer 1/2 of eggplant slices in pan, top with 1/2 of cheese mixture.
  14. Top with 1/2 of sauce.
  15. Repeat with remainder of eggplant slices and cheese mixture.
  16. Repeat with remainder of sauce.
  17. Top with Parmesan cheese.
  18. Bake, uncovered, at 375°F for 30 minutes or until bubbly.

Picture of Recipe

Eggplant Parmesan - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Entree
Type of Food: Casserole,Vegetarian
Ethnicity/Origin: Italian
Key Ingredient: Eggplant,Cheese,Tomatoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake

hide pictures