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Eggplant Parmesan

Eggplant Parmesan

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  • Author: The Cooking Jar
  • Yield: 8 1x


  • 1 medium eggplant, sliced
  • 1 cup Italian breadcrumbs
  • 2 cups ricotta cheese
  • 4 cups shredded mozzarella, divided
  • 2 cups Parmesan cheese, divided
  • 1 egg, beaten for cheese mixture
  • 1 egg beaten, for breading
  • 1/2 cup fresh basil, chopped / 2 tablespoons dried basil
  • 4 cups
  • marinara sauce


  1. Bread the eggplant slices by first dipping into egg and then coating on both sides with Italian breadcrumbs. Shake off any excess
  2. Over medium high heat, pan-fry breaded eggplant slices until golden brown on each side. Use two pans if you have a large quantity
  3. Drain on paper towels and set aside
  4. Mix ricotta, 2 cups of mozzarella and 1 cup of Parmesan cheese
  5. Add in egg and basil to the cheese mixture and mix thoroughly
  6. Preheat the oven to 350 degrees F
  7. In a 9×13″ casserole dish, spread a thin layer of 1 1/2 cups marinara sauce
  8. Arrange a single layer of eggplant slices on sauce layer
  9. Top the layers with half the cheese mixture, spreading the cheese layer evenly
  10. Repeat layering process until all eggplant and cheese mixture is used
  11. Pour remaining sauce over all layers and top with remaining mozzarella and Parmesan cheese
  12. Bake for 30 minutes until the sauce is bubbly
  13. Broil at 450 degrees F for 3 minutes or until cheese has browned
  14. Transfer to cooling rack and allow to set for 10 minutes before serving