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Eggplant Parmesan (SUPER EASY)

Oh, oh, oh!  Is this ever a favorite!  And is it ever a naughty little classic.  If you hadn’t guessed by the Give Me The Simple Life post… I’m very into the classics.  Very.  I’m also married to the King of Casseroles so anything in that department must find its way onto our cooking calendar each week.  Have I ever told you what my husband calls me?  “Kitchen Six”

Six — refers to a military call sign (used in radio communication) meaning “commander”

So I am the kitchen commander, y’all.  Saluting is acceptable and encouraged.

Back to the eggplant.

You’ll need the following ingredients:

  • 2 medium eggplant (about 2 1/4 pounds), peeled & cut into 1/2-inch-thick round slice, squeeze the juices out of the eggplant slices until dry
  • 4-5 cups crushed seasoned breadcrumbs (I used Pepperidge Farms stuffing/dressing — crumbled)
  • Freshly ground black pepper
  • 1-2 cups mayonnaise (make your very own here)
  • olive oil (for frying)
  • garlic salt
  • 1 pound grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 6-7 cup marinara (I use homemade but you can use whatever floats your boat)

Prepare two bowls — one with mayonnaise, 1/3 cup Parmesan cheese, and garlic salt and the other with seasoned breadcrumbs.  Dip the eggplant slices in the mayonnaise mixture and then coat with breadcrumbs. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)  Fry the breaded eggplant on both sides until nice and browned.

Fry until nice and brown, set on paper towels or brown paper bags to drain.

Preheat the oven to 375 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter 1/3 of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30-40 minutes. Sprinkle with some Italian seasoning.  Serve immediately.

NOTE: You can fry the eggplant, drain, and then bread and layer in the baking dish.  Both work very well.  If you decide to fry then bread — increase your baking temperature to 400 degrees F.

  • gingela5 - I have never had eggplant before–I’m sort of a wuss like that. Everyone seems to love it though–and this dish looks AMAZING!ReplyCancel

  • Amanda - HAHA… kitchen6 that is funny, only because one of the old LT always called me MUMM6 like i am in cahrge around here hahahaha…. I have just one question can’t you just bring me the food or are you going to make me cook it?????? BIG HUGE thanks for yesterday!!! Eggplant looks awesome.ReplyCancel

  • Laurie - I love Eggplant Parmesan, I haven’t made that in a while. That looks so good!ReplyCancel

  • Valarie Lea - That looks so yummy! I wonder if my kids would eat this?ReplyCancel

  • Barb - That DOES look good Lacy! Haven’t had that in a really long time..maybe two yrs?? Hmmmm….may try it this wkend! Thanks for the reminder.

  • Happy Mommy - I bread then fry… Looks lovely paired with that homemade bread! I have never made my own mayo, I am so going to try!ReplyCancel

  • Rosa - Delicious and ever so comforting! Your Eggplant Permesan looks beautiful!



  • tipper - Looks great! Now I’m starving!!ReplyCancel

  • Fishing Guy - Lacy: Cut me a slice, i’ll be right down.ReplyCancel

  • Gina - YUMMMM!!!!!
    I love eggplant.
    This looks so beautiful!!!!

    HIGH SALUTE to you!!!!!ReplyCancel

  • shelli - Yummy. I love eggplantReplyCancel

  • CrossView - Amazingly, I have heard of it but have never tried it. Sadly, mine does not like casseroles. He likes his foods separate. =P

    So can I just try it at your house??!! =DReplyCancel

  • Robin - Yummy!! 🙂ReplyCancel

  • Ann - LOVE eggplant, love love love.ReplyCancel

  • Linda Sue - and that would be a big Yummo! I love eggplant and almost any version of an eggplant dish is a keeper – yours is simple but oh my sounds great!ReplyCancel

  • Mrs darling - This just leaves me drooling. I wish myhusband loved casseroles better. The kids and I cant get enough of them but not hubby. He wants everything seperate!ReplyCancel

  • Potpourri : Razor Family Farms - […] delicious and pack a huge punch of flavor.  Josh and I enjoyed moussaka with flat bread, eggplant Parmesan, and lots of other yummy eggplant […]ReplyCancel

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