Eggplant (Aubergine) Parmesan

Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

Tasty Italian recipe

Ingredients Nutrition


  1. In a small bowl combine egg, milk and pepper.
  2. In another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes.
  3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
  4. Lightly coat a 2 quart rectangular baking dish with cooking spray.
  5. Arrange eggplant in dish.
  6. In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
  7. Bake covered at 350 F for 40 minutes or until eggplant is tender.
  8. Sprinkle with mozzarella cheese.
  9. Bake uncovered for 10 more minutes.


Most Helpful

Easy recipe, took about 15 minutes to prep. I added fresh, shredded parmesan to the cracker crumb mixture to give it a stronger parmesan flavor. All in all, a nice, simple recipe for a good main-dish that's meatless. Excellent.

Aric Ross October 08, 2003

I cut 1/2 inch slices and used up a bottle of pizza sauce in the fridge. those were the only changes. This came out great. I grew very mild eggplants this year and my husband, who hates eggplants said it was ok! That's quite a compliment from him! Thanks for a great recipe.

Paka December 07, 2009

This was a life saver. we were over run with eggplant this year and had never ate it before was excellent. thank you

Chef Stiles October 08, 2007

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