Eggplant Parmesan


  •  2 large or 3 small eggplants
  • flour and cornmeal, or preferred breading
  • 2 eggs
  • Mozzarella cheese
  • Parmesan cheese
  • Tomato sauce (preferred – Prego traditional)
  • vegetable oil



  1. Preheat the oven to 350
  2. Skin the eggplant and slice it into quarter inch thick pieces
  3. In a bowl, crack the eggs and stir them
  4. In a second bowl, mix cornmeal with flour (1:1 ratio)
  5. In a pan on the stove, heat up oil that is about a quarter of an inch deep
  6. Dip each eggplant slice in the egg, then coat it in the cornmeal and flour mix.
  7. Place it in the oil until it is golden brown, being sure to flip it to get both sides.


8. In a large pan, coat the bottom with a single layer of eggplant. In order to fill in the spaces between eggplant slices, cut up a slice. Try to leave as few openings as possible.
9. Add a layer of sauce, spreading it around with the spoon.
10. Finally, add a layer of cheese. Sprinkle the mozzarella on first, and then add the Parmesan.
11. Repeat steps 8-10 so that you have two full layers.


12. Bake for 30-35 minutes and enjoy!

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