Eggplant Parmesan

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This is a great family dinner that really doesn’t take much time to prepare. The most work comes from slicing, breading and baking the eggplant pieces but that only takes about fifteen minutes of your time before you assemble then heat the dish in the oven. My kids love this so much I rarely have left overs, and the best thing about this whole dish? It’s meatless!



3 beaten eggs

About 3 cups seasoned bread crumbs

3 eggplants cut into 1 / 4 slices. I do it length wise.

1 -1 / 2 cups fresh cut mushrooms

1 teaspoons Italian seasonings

2 cups shredded mozzarella cheese

2 cups spaghetti sauce


For the eggplant- Place beaten eggs in a shallow bowl, bread crumbs in another bowl. Dip the slived eggplants in the egg coating both sides. Coat with bread crumbs. Place on baking sheet and bake for about 10 minutes on 400F, turning halfway through. They should be golden brown before you take them out. Finish with remaining eggplant.

Assemble the dish. Using a 8×12 dish you can either spray with cooking oil or line with foil. I like lining with foil and spraying so it’s easy to clean up. Place a small amount of sauce in the bottom of the pan spread. Lay the eggplant in one single row, place some mushrooms ontop. Layer with some cheese then layer the remaining eggplant repeating the layers. You should end up with two layers of eggplant. Sprinkle wht seasonings and bake for about 25 minutes or under the sauce is bubbly and cheese has melted. This entire dish can be prepared in the morning, the night before and cooked when needed.


Enjoy!This recipe was shared by Have Sippy’s contributing recipe blogger, Melanie. You can enjoy more recipes by checking out her blog- My Side Of Life, Connect by Facebook and/orTwitter too!



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  1. Stacy Alfano says

    I love eggplant parmesean! Thanks for the recipe, I know what I’m making for dinner tomorrow!!!!

  2. I love eggplant parm! Growing eggplant in my garden so I will save this recipe. Thanks!

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