Eggplant Parm Recipe

If you know me, you are aware that I have never been a domesticated woman.

Since living with my boyfriend, I decided it was a good time to get acclimated to the “House Wife” lifestyle. That entails laundry, cleaning, grocery shopping, and of course, cooking!

I have always been intimated by the idea of cooking. Like anything else in life, you won’t know if you are good/bad or if you do/don’t like, unless you give it a try.  Pinterest has become my go-to for delicious recipes on the fly.

One of the first recipes I searched was Eggplant Parm. I found several different recipes, but I wasn’t fully satisfied with any particular one.  So, I daringly combined three different recipes and crossed my fingers that the end result would be decent.

Well, to my surprise, the boyfriend loved it! Which says a lot, because he is usually the one that does the cooking 😛

I’ll share my recipe with all of you, in hopes that you can wow your significant other too 😉

Prep Time: 1 hr   |  Cook Time: 30 min   | Total Time: 1 1/2 hrs


2 Medium sized eggplants

1 jar of your favorite pasta sauce (I chose a ‘Three Cheese’)

1 8oz package of Shredded Mozzarella Cheese

2 cups of Grated Parmesan Cheese

2 cloves of Garlic

2 eggs

1 cup Skim Milk

2 tablespoons of Flour

2 cups of Italian Seasoning Bread Crumbs



Olive Oil

Basil (optional)

Let’s Get Started:

First wash eggplants, peel and then cut them into 1/4″ rounds.  Sprinkle salt on both sides of each slice of eggplant and place them in a colander (I ended up needing two) with a plate underneath. Let them sit for an hour or so.  This is to take out the moisture and bitterness.

Preheat your oven to 450 degrees.

Whisk 2 eggs in a bowl. Combine 2 cups of bread crumbs and 1 cup of grated parmesan cheese in a different bowl.

Take slices of eggplant out of the colander(s) and place them on paper towels. Wipe off excess salt from each side of the eggplant slices.

Dip slices into eggs and then dip into the bread crumb mixture. Place the slices on a cookie sheet (you may need two) after you’ve drizzled some olive oil to prevent sticking.

Place cookie sheets in the oven and time for 10 minutes, flipping the slices after 5 minutes.

While they are in the oven, you can make your sauce.

Take 1 cup of skim milk, add to skillet or sauce pan, whisk in 2 tablespoons of flour, 2 cloves of minced garlic and 1/2 cup of your favorite pasta/marinara sauce. Keep on HIGH until sauce comes to a boil, then let simmer for a couple of minutes..let sauce thicken off heat for a few minutes.

Your eggplant slices should be out of the oven at this point.

Spread 1/2 cup of your jarred marinara/pasta sauce on the bottom of the baking dish (I used 8×8″).

Start placing slices of eggplant in dish (single layer).

Pour some of that sauce you just made over the slices, sprinkle mozzarella cheese and grated parmesan cheese on top.

Place your second layer of eggplant slices and repeat with sauce, mozzarella cheese and grated parmesan cheese.

If you have slices leftover for another layer, go for it! If you have any of that sauce you made left over, pour remaining on top, if not, I just used 1/2 cup of the marinara sauce and topped off with more cheese.  Note* if you have basil, add some to the top!

Place dish in the oven and bake for 25-30 minutes.

Serves 3-4 people. You can serve as-is, like a casserole, or you can place over top penne pasta like I did 🙂




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