Eggplant Parmesan

Eggplant Parmesan

I don't know why I decided to make this, because Eggplant Parmesan always tastes too oily and cheesy at restaurants. I didn't deep fry anything (less oil) and I didn't overdo it with the cheese (less cheese). This was a really simple dish that looked like it took a long time to make.


  • 1 giant eggplant (I only used 4 thick slices from it)
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • Tomato Basil marinara sauce
  • 1 tsp dried basil leaves
  • 1 egg
  • 2-3 fresh basil leaves
  • Bread crumbs
  • Salt
  • Pepper
  • Olive oil


Preheat oven to 375 degrees. Season eggplant slices with olive oil, salt, and pepper. Brush egg wash on eggplant slices and coat both sides in bread crumbs. Bake for 8-10 minutes per side. Pour marinara sauce into a baking dish. Place eggplant slices in sauce, and layer each slice with mozzarella, parmesan, and dried basil. Bake for an additional 10-15 minutes or until cheese is fully melted. Spoon some of the marinara from the baking dish onto a serving plate. Stack eggplant slices on sauce bed - largest on the bottom and smallest on top. Garnish with fresh basil. I ate this as-is, but you can serve it with pasta too.