Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I use my mom's homemade canned spaghetti sauce. Yummy!!

Ingredients Nutrition

Directions

  1. Peel and slice eggplant into 1/2 inch slices.
  2. In a saucepan, boil in a small amount of salted water for 10 minutes; drain.
  3. In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired), sauce, and mozzarella cheese.
  4. Repeat layers.
  5. Top with Parmesan cheese.
  6. Bake at 350 degrees for 45 to 50 minutes.
Most Helpful

5 5

Delicious eggplant recipe! Like eggplant parmesan but without the breading and frying. I don't care for onions so left them out and added a slice gypsy pepper instead. This is an easy-to-make dish that we really enjoyed - thanks for sharing the recipe!

5 5

I made this tonite, and didn't measure ingredients, but it was really good. I used two large eggplants, and probably more onion than called for. I just purchased a jar of spaghetti sauce, and not sure how many cups were in that jar. I had a bag of freshly grated parmesan and just sliced mozarella. I tore the mozarella into large pieces, and then just covered the entire top with LOTS of parmesan. I loved it. It's not eggplant parmesan, but a very good "almost".

3 5

This recipe was pretty simple to make. I think the flavor really depends on the spaghetti sauce you use. I sent my boyfriend to the store and he bought a super cheap bottle so the whole recipe tasted like that. We also only used 1 onion. I don't know how you could use more. I think with a high quality marinara this could be a really great recipe. Thanks for helping me use up my eggplant!