Eggplant Parmesan

Course Main Dish
Keyword eggplant parmesan recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people


  • 1 medium peeld eggplant sliced into 1/4" slices
  • 1 egg beaten in a bowl
  • 1 cup white flour (more as needed)
  • dash salt and pepper
  • 6-8 cups pasta sauce
  • olive oil


  1. Peel the eggplant and slice into 1/4 inch thin slices if not done already. (learn to prepare eggplant here).
  2. Mix the salt and pepper seasoning with the flour and put in large bowl or plate.
  3. Dip each slice into the egg then into the seasoned flour.
  4. Spray baking sheets with oil and lay eggplant slices on them.
  5. Drizzle and then spread olive oil over the eggplant for a thin coating.
  6. Bake at 400 degrees for 10 minutes or until crispy on edges.
  7. Remove from oven and turn it down to 350.
  8. Spread pasta sauce on bottom of baking dish.
  9. Place a layer of eggplant slices on the layer of sauce, then spread another layer of sauce on top of the eggplant.
  10. Then sprinkle a good amount of parmesan cheese on top and repeat until full.
  11. Bake covered at 350 degrees for 30 minutes or until heated through and you can see bubbles coming up to the top.
  12. Remove foil for the last 10 minutes.
  13. Remove from oven and let sit for 15 or 20 minutes before serving.
  14. Sprinkle extra cheese on top just prior to serving.

Recipe Notes

TIP #1: Always end the last layer with sauce then cheese.

TIP #2: Set aside some sauce for serving at the table. Some like a lot of sauce and some don't, so it's good to have it available.

TIP #3: To prevent tin foil from sticking to the food when in the oven, use toothpicks to prop up the foil on each corner and in the middle.

TIP #4: Sprinkling cheese on top just before serving gives a nicer presentation.