This is a print preview of "Eggplant Parmigiana" recipe.

Eggplant Parmigiana Recipe
by Carolinaheartstrings

Eggplant Parmigiana

Eggplants that are younger (more glossy) tend to have less seeds and are less bitter. At one time I had believed “gender” played a role in the presence of seeds but research I read recently explained that more seeds are an indication of age, NOT the eggplant being a “female”. Eggplants are self-pollinators and have both male and female organs within the flower. But in “salting” the eggplant before cooking you can reduce any bitterness and make it more tender.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 12 servings


  • 2 med eggplants sliced 3/8” thick
  • Salt to shake
  • Can vegetable oil spray
  • 2 cups Italian breadcrumbs
  • 1 28 oz jar spaghetti sauce
  • 4 cups shredded mozzarella cheese


  1. Wash and slice the eggplant.
  2. Lay out on trays and salt tops.
  3. Let sit 45 minutes, turn and salt other side.
  4. Let sit 45 minutes.
  5. Heat a large skillet over medium high.
  6. Bread eggplant slices.
  7. Spray skillet with oil and cook eggplant slices for 5-6 minutes until brown on bottom side.
  8. Spray slices with oil on top before turning.
  9. Turn and cook 5-6 minutes more.
  10. Remove to a tray and cook remaining eggplant.
  11. Layer in a medium sized (10”x7”) casserole dish as follows: ½ cup sauce in the bottom. Then a first layer of eggplant covered by 1/3 of the remaining sauce, then 1 1/3 cups of cheese. Repeat with 2 more layers.
  12. Cover with foil and bake at 350 for 30 minutes.
  13. Remove foil and broil under low heat for 3-4 minutes until top is slightly browned.