Excellent Eggplant Parmesan

"This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish."
Excellent Eggplant Parmesan created by glitzypursegirl
Ready In:




  • Peel the eggplant, and cut it in half length-wise.
  • Cut into 1/4" slices.
  • Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
  • Continue with all slices piling onto a plate.
  • Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
  • Fry until lightly browned on each side. Remove to plate.
  • Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
  • Add eggplant in a single layer.
  • Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
  • Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
  • Bake in a 350 degree oven for 25-30 minutes.

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  1. DonJ5023
    Wow! Taste extraordinaire! The calorie chart is messed up, but the taste is really great. This came out kinda like a lasagna. Together in 10 minutes, Baking time was perfect. I also baked a non-breaded, non-breadcrumbs, and non-fried other half and it was great. My store did not have Romano cheese so I used Colby-Jack instead. Definitely worth 5 Stars.<br/>I
  2. lomma
    This is a simple and delicious recipe. Im a vegetarian and no one else in my family is so I make their chicken for Chicken Parmesan almost the same way. Two separate meals, One easy recipe
  3. eatrealfood
    I didn't quite need four eggs, even though my eggplant was pretty large. I just used one egg and thinned it out with about 1/3 cup milk - and even then I had some left over. I also like that this recipe includes a step to coat the eggplant slices in flour before dipping it into the egg and breadcrumbs - it makes it more crispy (and I think perhaps the coating adheres better too?). Great taste good clear instructions = 5*.
  4. glitzypursegirl
    Excellent Eggplant Parmesan Created by glitzypursegirl
  5. glitzypursegirl
    super simple and straightforward instructions, just what i needed since I had not made it in ages!<br/><br/>I layered it in a 1 1/2 quart round enameled pan and the volume was perfect for my quart of homemade sauce, 2 small eggplant and 1 large zucchini! I also prefer the grated mozzarella! great served on fresh bread as a sandwich on a cold day too!<br/><br/>thank you so much for the easy fix in my craving for eggplant parm!



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