Eggplant Parmesan

Servings: 4  –  Total time: 45 minutes


  • 1 large eggplant, thinly sliced
  • 3 eggs
  • 2 cups bread crumbs
  • 3 cups spaghetti sauce
  • 8 ounces mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon basil
  • 8 ounces uncooked penne pasta


  1. Preheat oven to 350°F.
  2. Whisk egg in a bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet and bake for 5 minutes on each side.
  3. In a 9-in x 13-in baking dish, spread spaghetti sauce in a thin layer on the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients with cheese as the last layer on top.
  4. Bake for 35 minutes or until golden brown.
  5. While eggplant bakes, cook pasta according to package directions. Serve eggplant over pasta.

Adapted from’s Eggplant Parmesan II recipe.


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