Eggplant (Aubergine) Parmesan

READY IN: 1hr 15mins
Recipe by MelinOhio

I love eggplant, no one else in my family will eat it, so I just make it for me...

Top Review by Lianna Banana

This was my first attempt to make Eggplant Parmesan even though it's been my favorite restaurant entree for years. Since I am eating a low sodium diet, I reduced the sodium by omitting the salt, used unsalted Matzah crackers, low sodium spaghetti sauce and only 1/4 cup of parmesan, sprinkled on the very top. I have rarely had a bitter eggplant, so I do not treat it with salt before cooking (as that would add an unhealthy amount of sodium for my diet). Since the eggplant was so large, I also sliced it in 1/2 inch slices and fried it a little longer to compensate. I only needed 1/2 jar of spaghetti sauce, too. The cracker crumbs added a wonderful crunch that I haven't experienced with most restaurant versions, and I liked that very much! Frying it until tender gave me the same "melt in your mouth" characteristic that makes Eggplant Parmesan my favorite entree! I like this recipe very much and will be making it a lot, now that I know how easy it is!

Ingredients Nutrition


  1. Peel eggplant, and cut into 1/4 inch slices.
  2. Sprinkle each slice with salt, and place in a bowl.
  3. Let stand for 30 minutes; drain well.
  4. Dip each slice in egg, and coat with cracker crumbs.
  5. Fry in hot oil until golden brown.
  6. Drain on paper towells.
  7. Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
  8. Spread half the sauce over slices.
  9. Top with half the mozzarella cheese and half the parmesan cheese.
  10. Repeat layers.
  11. Bake at 350 for 20-25 minutes or until mixture is throughly heated.
  12. Can serve with spaghetti.

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