Eggplant Parmesan Recipe

This Eggplant Parmesan Recipe makes a delicious dish consisting of aubergine eggplants, tomato based sauce, and cheese.

This rich tasting Eggplant Parmesan Recipe has a similarity with lasagna in terms of preparation (i.e. layering and baking), although Eggplant Parmesan does not use any type of pasta and meat. The absence of meat makes this dish vegetarian friendly, as long as the cheese that you will use does not contain rennet.

Follwoing this Eggplant Parmesan Recipe is not complicated; you just need to put extra attention to the eggplants. It is important that the eggplants are well prepared before you bake them. This will give you the best results. Here are some of the things that you need to check: The eggplants must be sliced equally and correctly; the eggplants must not be over fried.

I enjoy eating this dish and I never get tired of preparing it for my family. Besides the good taste and texture, I like this dish because it is budget friendly. Making this dish for dinner saves me money — which I can use to prepare great tasting desserts such as chocolate cupcake or leche flan.

Try this Eggplant Parmesan Recipe and let me know what you think.

Eggplant Parmesan Recipe

Eggplant Parmesan Recipe


  • 2 pieces eggplants, peeled and sliced
  • 1/2 cup parmesan and romano cheese, grated
  • 1/2 cup bread crumbs
  • 6 ounces mozarella cheese, shredded
  • 2 1/2 cups marinara sauce
  • 1/2 teaspoon dried parsley flakes
  • 2 pieces raw eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup olive oil

Watch the cooking video:

Cooking Procedure

  1. In a bowl, combine bread crumbs, salt, pepper, and garlic powder. Mix well.
  2. Heat the olive oil in a pan, and then fry both sides of the coated eggplants until the color turns medium brown. Set aside.
  3. Dip the sliced eggplant on beaten eggs, and then on the bread crumb mixture. Place on a clean plate and set aside.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Spread 1/2 cup of marinara sauce on a rectangular baking pan.
  6. Arrange the fried eggplants over the marinara sauce. Sprinkle some parmesan and romano cheeses, and mozarella cheese on top of the eggplants.
  7. Create the second layer by spreading marinara sauce on top of the cheeses, and then arrange the remaining eggplants. Pour the remaining marinara sauce over the eggplants and sprinkle the remaning cheeses evenly.
  8. Place in the oven and bake for 18 to 22 minutes.
  9. Remove from the oven and let cool.
  10. Serve. share and enjoy!

Number of servings (yield): 4


  1. michelle says:

    hi! d i need to grill the eggplant first before i will fry it?

  2. Jean* says:

    thanks again, i cooked this 2weeks ago & its perfect! my husband asked me to cook again this week if i can…well, for sure my PP page will be open the whole week 😉

    Godspeed :)

  3. what is marinara sauce? can i buy a ready made marinara sauce?

  4. Thanks for the recipe. For the person that had the rubbery eggplant… I have had this problem before with really big eggplants. I have found smaller/medium ones taste better and are not rubbery.

    @ Vanjo Merano How do I peel an eggplant? I have never seen this before.

    Thanks so much in advance. :-)

  5. rachel says:

    Hi! tnx for the recipe! I would love to try this except that i don’t have an oven. Can I use microwave instead? Tnx in advance for ur reply and more power!

  6. I don’t know how to cook i always watch panlasang pinoy before i have to do my grocery so i would know what to buy and what to cook.this recipe is really really nice.My English friend ask me to cook somemore.Thanks are so talented with your cooking skills.Godspeed.

  7. hello, its easy to make it….ilove it yummy….more power god bless

  8. Hi! What if I want to add ground meat to it? How do I that? Thanks!

  9. Hey, first of all thank you for this recipe! I just have one problem when I did this, the eggplant was a little rubbery. Was there something wrong with the way I cook it or was it the eggplant itself? Also, I did not remove the skin, so I was thinking maybe it was the skin? It was like it was not cooked through. However, I fired the eggplant and then put it in the oven for 20 minutes. When I first tried it, it was like rubbery or like it was not cooked all the way, so I popped it back in the oven and baked it for another 20 mins, but it was still like that. HELP!

    The taste was really good though!

    • What kind of eggplant did you use?

      • well the eggplants I used looked like the ones showed from the vid. Is there a specific one?

      • Just making sure that you followed the recipe. I’m curious why the texture was rubbery on your end, so I tried to make this for lunch today. This time, I did not remove the skin from the eggplant. The texture did not turn out to be rubbery at all. I think that it has something to do with the frying process. Try to fry it in low to medium heat so that the eggplants are properly cooked.

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