Eggplant Parmesan/Parmagiana (How Italian are you?)

As you may or may not know, one of the things my housemate planted this year was eggplant. She got a bumper crop. There were probably 6 of them, at least, and the season isn’t over yet. One of them is about to give its life for this recipe.

Eggplant Parmesan/Parmagiana (depending on how Italian you are)


  • Eggplant, one medium usually does it unless you're feeding an army
  • Bread crumbs for dredging (I usually use Italian bread crumbs for this)
  • Parmesan/parmagiana cheese, grated, 1 1/2 to 2 cups
  • Mozzarella cheese (as many slices as you have eggplant slices)
  • Spaghetti sauce, 2 to 3 cups (I prefer Putanescca but use your favorite - Farmer Fran would make her own)
  • Oil for frying


Slice the eggplant into approximately 1/2" slices. This particular eggplant yielded 7 slices.
Lightly bread the eggplant.
Lightly brown the breaded eggplant slices.
Spoon a little sauce into the bottom of the baking dish, add one layer of eggplant and pour sauce over the top and sprinkle with grated parmesan/parmagiana.
Top with mozzarella slices.
In this instance, I used a 9 x 9 pan and had more eggplant than would fit in one layer. So, I added a second layer. Simply repeat the steps above. Or, you can use a bigger baking dish and only do one layer. If you only do one layer, do not add the mozzarella at this point. Wait until the eggplant is almost done (about 20 or 25 minutes), then add the mozzarella and return the dish to the oven until the mozzarella melts and is bubbly.
Place the cheese covered yummy in a pre-heated 350 F oven for about 20 to 30 minutes or until the mozzarella is melted and bubbly. Then serve it up and enjoy.

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