• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Panlasang Pinoy logo

  • Recipes
  • Start Here
  • Cooking Schools
  • About
Home » Recipes » Vegetable Recipes » Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

Jump to Recipe Print Recipe

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

Eggplant parmesan

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.

Print Pin

Eggplant Parmesan Recipe

Baked eggplant with marinara sauce and cheeses
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 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 sauce1/2 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

Instructions

  • In a bowl, combine bread crumbs, salt, pepper, and garlic powder. Mix well.
  • Heat the olive oil in a pan, and then fry both sides of the coated eggplants until the color turns medium brown. Set aside.
  • Dip the sliced eggplant on beaten eggs, and then on the bread crumb mixture. Place on a clean plate and set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spread 1/2 cup of marinara sauce on a rectangular baking pan.
  • Arrange the fried eggplants over the marinara sauce. Sprinkle some parmesan and Romano cheeses, and mozzarella cheese on top of the eggplants.
  • 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 remaining cheeses evenly.
  • Place in the oven and bake for 18 to 22 minutes.
  • Remove from the oven and let cool.
  • Serve. share and enjoy!

Nutrition

Serving: 4g

Related Recipes:

  • Creamy Garlic Parmesan Chicken with Mushrooms
    Creamy Garlic Parmesan Chicken with…
  • Eggplant and Sardine Omelet | Tortang Talong with Sardinas
    Eggplant and Sardine Omelet | Tortang…
  • What is Eggplant?
    What is Eggplant?
  • Spicy Eggplant Stir Fry
    Spicy Eggplant Stir Fry
  • Crispy Eggplant Fries
    Crispy Eggplant Fries
  • Leche Flan Recipe
    Leche Flan Recipe

Reader Interactions

Comments

  1. michelle says

    April 5, 2012 at 4:41 am

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

    Reply
  2. Jean Mallari.fr* says

    March 12, 2012 at 4:13 pm

    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 🙂

    Reply
  3. anne says

    January 11, 2012 at 7:18 am

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

    Reply
  4. Lucia says

    December 31, 2011 at 4:56 pm

    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. 🙂

    Reply
  5. rachel says

    December 21, 2011 at 2:16 am

    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!

    Reply
  6. Honey says

    December 1, 2011 at 1:55 pm

    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 kuya.you are so talented with your cooking skills.Godspeed.

    Reply
  7. annie gonzales says

    October 15, 2011 at 7:26 am

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

    Reply
  8. Donna says

    October 1, 2011 at 10:07 am

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

    Reply
  9. sarah says

    August 26, 2011 at 2:08 pm

    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!

    Reply
    • Vanjo Merano says

      September 3, 2011 at 12:53 pm

      What kind of eggplant did you use?

      Reply
      • sarah says

        September 3, 2011 at 8:37 pm

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

      • Vanjo Merano says

        September 4, 2011 at 12:30 pm

        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.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Latest Recipes

tornado franks

Tornado Franks

stir fried chicken franks

Stir Fried Chicken Franks

chicken lettuce wrap

Asian Chicken Lettuce Wrap

no bake macaroni

No Bake Macaroni

RECIPES

All Recipes

Top Recipes

how does empanadas taste like?

Chicken Empanada

Siopao

Siopao Asado Recipe

Brazo de Mercedes

Pandesal with Coffee

Pandesal Recipe

Baked Macaroni Panlasang Pinoy

Baked Macaroni Recipe

Embutido Recipe

Max’s style Fried Chicken

Egg Pie Recipe

KFC Style Gravy Recipe

Lumpiang Sariwa (Fresh Spring Rolls Recipe)

pork siomai recipe

Pork Siomai Recipe

Cassava Cake Recipe

Pork Adobo Recipe

Pork Adobo

Espasol Recipe

How to Make Rice Cake Bibingka

Bibingka Recipe

Banana Bread

Banana Bread Recipe

Jollibee Style Spaghetti

Custard Cake Recipe

biko recipe panlasang pinoy

Biko Recipe

Ginataang Hipon Sitaw at Kalabasa

Ginataang Hipon Sitaw at Kalabasa

Categories

Footer

  • Email
  • Facebook
  • Instagram
  • YouTube
  • Food and Health
  • Diet and Weight Loss
  • What’s Cooking?
  • Philippines
  • Privacy Policy
  • Contact
  • HTML Sitemap
Copyright © 2009 - 2022 · Panlasang Pinoy