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Eggplant Parmigiana

Yield: 5-6 Servings


For Eggplant

  • 1 large eggplant

  • 1 t Kosher salt

  • 3 T Parmesan Cheese

  • Olive oil

  • 1 Cup of Flour

  • 1 Cup of breadcrumbs

  • 1 Cup of Panko breadcrumbs

  • 3/4 T of Garlic Powder

  • 3/4 T of Red Pepper Flakes

  • Salt and Pepper to taste

  • 3 large eggs, beaten (use more, if needed)

  • 2 Cups of shredded mozzarella

  • 1 Cup of parmesan cheese

For Sauce

  • 1 clove of Garlic, minced

  • 3 cups of chopped spinach

  • 1/2 of Small onion, small diced

  • 1/2 of Small green pepper, small diced

  • Salt and Pepper to taste


  1. Slice your eggplant about 1/4 inch slices. Lay them flat over a wire rack, salt, and let sit for at least an hour.

  2. Prepare your dredging station. Place flour in a small bowl. Place breadcrumbs with salt, pepper, garlic powder, 2 T parmesan cheese, and red pepper flakes in a small bowl. Place eggs slighted beaten in a small bowl.

  3. Sauté over medium heat onion, green pepper, and spinach for 6 -8 minutes. Add your favorite marinara sauce. I used Priano Gourmet Tomato & Basil Pasta Sauce. Let simmer for 15 minutes and remove from heat.

  4. Take your sliced eggplant and dredge away starting with flour bowl, egg bowl, and end with the breadcrumb bowl.

  5. Place into oil a few slices at a time until breading turns golden brown on each sides. Drain on paper towels. Be sure not to overcrowd your pan.

  6. In a greased casserole pan layer your eggplant with sauce, remaining parmesan cheese and mozzarella cheese.

  7. Bake in oven at 350 degrees for 30 minutes or until your cheese is melted and bubbly.

  8. Enjoy!

Happy Planning :),



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