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Eggplant Parmesan

Talk about comfort food. This layered Eggplant Parmesan is perfect for feeding a lot of your favorite people or making for a Sunday dinner and having leftovers all week! It’s extremely easy to make and a fun project for two people in the kitchen. You can easily eat it on it’s own or serve it over a bed of pasta or with some garlicky greens. This is a messy, delicious meal and should be enjoyed with a nice glass of Claret and with The Decemberists new album, “I’ll Be Your Girl.”

2 Large Eggplants
2 Eggs
½ C. Milk
2 Garlic Cloves, Minced
1 Tbsp. Parsley, Chopped
2 C. Bread Crumbs
1 Ball Mozzarella, Thinly Sliced
4 Leaves Fresh Basil, Julienned
¼ C. Parmesan Cheese
2 C. Tomato Sauce of your choice
Salt and Pepper to Taste


  1. Preheat oven to 325 degrees.
  2. Peel eggplants and slice into ¼ inch thick rounds.
  3. Prepare the breading by mixing eggs, milk, parsley, garlic and a pinch of salt and pepper in one bowl and bread crumbs in another bowl.
  4. Heat oil in a skillet over high heat.
  5. Dip each eggplant slice into egg mixture and then immerse in bread crumbs.
  6. Fry each slice in the hot oil for 2-3 minutes on each side, or until golden brown.
  7. As they are done, drain each on a paper towel.
  8. In a rectangular baking dish, begin building your meal.
  9. Start with a layer of eggplant on the bottom, top them with a layer of tomato sauce and then a few slices of mozzarella and repeat. The last layer should be mozzarella and parmesan.
  10. Bake for 12-15 minutes until the cheese is bubbling. Sprinkle with basil.
  11. Serve with salad and your favorite red table wine, perhaps Rosso or Claret?