My Eggplant (Aubergine) Parmesan

READY IN: 1hr 40mins
Recipe by FarahC

This is my version of the classic dish.I'm Italian,so I gotta know a little bit about this,come and try it!

Top Review by ImAGourmetChef

I made Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico by Linda's Busy Kitchen for the sauce. A recipe by MaryAnn Esposito, who is Italian and has great recipes. With this sauce it was excellent! My family and I really enjoyed it! This is a "Must Try" if you like Eggplant Parmesan.

Ingredients Nutrition


  1. Slice eggplant in 1 1/4 inch slices.
  2. In a large bowl mix,parmesan cheese,flour and seasonings.
  3. In a medium size bowl beat eggs and water.
  4. On medium, heat large skillet with 1 inch deep of olive oil.
  5. Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
  6. Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
  7. Drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
  8. This will resemble a nice thick lasagna when finished.
  9. Bake 350 degrees 25 minutes.Serve with salad and bread sticks.

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