Eggplant Parmesan

We are trying to combine our two blogs and tonight we made our favorite again!


2 medium eggplant, peeled and cut into 1/4 inch -thick round slices


1 cup of breadcrumbs (or crushed crackers)

1 tablespoon dried oregano

1 tablespoon dried thyme


Vegetable oil for frying

3 eggs beaten

Olive oil, as needed

1 jar marinara sauce

2/3 cup grated Parmesan divided

1 pound fresh mozzarella (or any cheese)


Peal eggplant and and slice 1/4 inch pieces. Put eggplant in a bowl and sprinkle generously with salt. Set aside to let the bitter juices weep from the eggplant, about 30-45 min

Rinse off eggplant.

In a bowl whisk together the 1 1/2 teaspoon salt, breadcrumbs (1 cup), oregano, thyme, and season with pepper.

Then dip eggplant slices into beaten eggs and coat with the dry ingredients

In skillet pour 1 1/2 tablespoons of vegetable oil and heat to medium. Fry eggplant until golden brown on each side. Using tongs, transfer to a paper towel.

Preheat oven to 400 degrees F. Lightly brush a baking dish (8x10) with olive oil. Cover the bottom of the baking dish with 1/3 marinara sauce and arrange half of the eggplant over the sauce. Scatter half of the Parmesan and half mozzarella over the sauced eggplant. Repeat.

Bake until hot and just beginning to brown about 30 minutes. Serve immediately.

yield: 4-6


  1. I'm going to have to try this. Looks good!

  2. Thanks Marianne, we loved it! The first time we made it it tasted a little better. I think it is because I forgot to let the Eggplant weep longer...so it turned out a little crunchy. Still good though and something new!


I would love to hear from you!