My Mama's Eggplant Parmigiana

READY IN: 40mins
Recipe by ElizabethKnicely

So, I was adopted and raised by a Sicilian lady and this is her treasured eggplant parmigiana recipe. I hope you all enjoy it as much as my family does! P.S. Eggplant looks sturdier than it really is; refrigerate for no more than 2 days.

Top Review by torie t.

I had been wanting to try a method that did not use bread crumbs . This tastes much lighter, not so heavy as with bread crumbs. It was good just by itself with no sauce too. Really glad I tried it. Thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Wash and peel eggplant; cut crosswise into 1/2-inch slices.
  3. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
  4. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
  5. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
  6. Top with spaghetti sauce and mozzarella cheese.
  7. Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.

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