Some of my friends are incredible cooks. In fact, there is one couple in particular who are really good cooks and make the best eggplant parmesan. I’ve tried it a couple of times, but I decided that it was better if I just had it when we were at their house. My first attempt was really awful. I’m someone who really has an issue with texture, so I’m very picky about my eggplant parmesan. But, I decided to give it one more shot, and I’m glad I did – this is delicious. I’ve found that the trick is to peel the eggplant and fry it after coating it with the breadcrumbs. The other major issue I ran into was the seeds. If the eggplant is too ripe, then the seeds are big and the flavor isn’t good. The skin should be tender and glossy, and the eggplant shouldn’t be too big. Then, just peel it, bread it and fry it. Frying the eggplant gives it a crispness and enhances the flavor. Once you’ve got the eggplant layered with the pasta sauce and cheese, you’ll never be able to tell that this isn’t made with regular pasta. Even the skeptics turn out loving this absolutely delicious eggplant parmesan.

Eggplant Parmesan

Don’t be afraid of the eggplant! This tasty eggplant parmesan is just like lasagna – but it’s perfect for Meatless Mondays! You won’t believe that there’s eggplant in it – it’s fabulous and everyone will love it.


  • 2 eggplants, peeled and sliced
  • Garlic powder, to taste
  • Onion powder, to taste
  • Salt & Pepper, to taste
  • 2 eggs, beaten
  • 1/4 cup water
  • 3/4 cup Italian Seasoned Bread Crumbs
  • 2 Tbsp olive oil
  • 3 cups marinara sauce
  • 3 oz mozzarella, shredded
  • 6 Tbsp Parmesan cheese, grated


  1. Preheat the oven to 400 degrees F.
  2. Season the eggplant with garlic, onion, salt and pepper.
  3. In a shallow bowl, beat together the eggs and water.
  4. Put the breadcrumbs into a second shallow bowl.
  5. Dip the slices of eggplant in the egg and then dredge each slice in the breadcrumbs.
  6. Heat the oil over medium high heat in a heavy skillet.
  7. Fry the eggplant on each side until golden brown.
  8. Place a layer of eggplant in the bottom of a baking dish.
  9. Top with a layer of tomato sauce, then the two cheeses.
  10. Repeat the layers until all the eggplant, sauce and cheese is used.
  11. Bake for 15 – 20 minutes, or until bubbly.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: Italian

Calories: 222

Fat: 10

Protein: 10

Entire recipe makes 8 servings
Serving size is about 1 cup
Each serving = 6 Points
PER SERVING: 222 calories; 10g fat; 24g carbohydrates; 10g protein; 4g fiber


  1. I always just roast the unpeeled eggplant slices using olive oil spray, I never bread it, and use my own homemade marinara. Slice to about 1/2″, spray generously and roast on a nonstick cooking sheet for 10-15 minutes per side at 400 degrees- then layer with sauce and cheese.
    Turns out delicious. The key is to get young eggplant with as little seeds as possible- you can tell by the weight. Always pick the lightest fruit and if it all feels heavy it’s just better to wait until you can find younger eggplant. Too much work to waste on bitter fruit!

    • Lisa Coffman Reply

      That sounds like a great alternative. And thanks for the tip on the weight of the eggplant!

  2. I just tried to work with this recipe and wound up having to make massive adjustments to deal with the quantities specified in it.

    It would have helped to know how large each of the eggplants should be (ideally by weight). I had a medium-large one and figured that’d be enough. I was wrong.

    Having cooked with eggplant many times, I opted to cut it into 14″ slices then set the slices in a strainer, rinse with water, sprinkle with salt, and let sit for 30 minutes over the sink. This “sweats” the eggplant, which removes the bitterness of the skin and the flesh of the plant. As it turned out, I had 14 slices of egg plant, some larger than others. When they were done sweating, I dried them with paper towels.

    The two eggs and water was all that was needed to prep the slices for dipping in the bread crumbs, but there’s NO WAY 3/4 c. of dried bread crumbs is enough to coat 14 slices of eggplant. I probably used twice that amount.

    There’s also NO WAY 2 tablespoons of olive oil is going to be enough to brown the coated slices of egg plant. First of all, I don’t have a frying pan large enough to hold more than 4 large slices at a time and once those pieces were browned, the olive oil was gone. I had to add oil for the remaining batches I fried up. In retrospect, I should have browed them in the oven.

    Finally, I increased the cheese because there’s NO WAY three ounces of mozzarella is going to be enough for layering the slices with the marinara sauce. Fortunately, I had some low fat ricotta (2 cups) and 1/4 c. low fat cottage cheese. Overall higher in calories than 3 ounces of mozzarella, but (honest) if you use the amount of mozzarella specified, you’ll have eggplant in marinara sauce with parmesan sprinkled on top.

    In the end, I had two and one half layers to work with, and used parmesan only for the topping.

    This is a recipe that looks good on paper but when you find yourself mid-way, you’ll wish you were working with accurate quantities.

    It’s in the oven now so I have no idea how it’ll taste. Suffice it to say, it was so frustrating to make, if it’s lacking in flavor, I’ll toss it and never look back.

  3. I am very interested in trying this recipe, but I can’t help but question how 2 tablespoons of oil would get me through two egg plants. I would probably use a non-stick pan and still I am confident that would remedy the matter. Eggplant usually sucks up the oil in the pan.

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