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Eggplant Parmesan Delight

Eggplant Parmesan Delight Recipe

Welcome to my kitchen, where I will share with you my delicious and easy Eggplant Parmesan recipe. This classic Italian dish is perfect for any occasion and will surely impress your family and friends. Let’s get started!


  • 2 large eggplants (about 1 kg or 2.2 lbs)
  • 1 cup (100 g) bread crumbs
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup (60 ml) olive oil
  • 2 cups (500 ml) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese


  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a shallow dish, combine the bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
  3. Peel the eggplants, if desired, and slice them into 1/2-inch thick rounds.
  4. Dip each eggplant slice in olive oil, making sure to coat both sides, then coat it in the bread crumb mixture. Place the coated slices on a baking sheet.
  5. Bake the eggplant slices in the preheated oven for 25 minutes, or until they become golden and crispy.
  6. Remove the baking sheet from the oven and evenly spread marinara sauce over each slice. Sprinkle shredded mozzarella cheese on top.
  7. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  8. Once done, remove from the oven and let it cool for a few minutes before serving.

Notes and Tips

  • If you prefer a more traditional taste, you can use fresh breadcrumbs instead of store-bought ones. Simply pulse a few slices of bread in a food processor until you get fine crumbs.
  • Feel free to adjust the seasoning according to your taste. You can add herbs like basil or oregano to the bread crumb mixture for extra flavor.
  • Leftover eggplant slices can be stored in an airtight container in the refrigerator for up to 3 days. They make a great addition to sandwiches or salads.

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