Vegetarian Eggplant Parmigiana

June 12, 2011 | In: Main Course, Vegetarian

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This is a great vegetarian recipe. I made this dish for a party of 30 people. It was a success! The marinara sauce I used is made from scratch. I share the marinara sauce recipe on this website


Marinara Sauce

3lbs Eggplant

8 Eggs

1/2 lb Parmigiana Cheese

3/4lb  Shredded Mozzarella Cheese


Oil for frying


You can make the Marinara Sauce in advance.  I have posted my Marinara Sauce recipe.

Wash and slice the eggplants length wise

Sprinkle salt in each eggplant slice and place it a colander. I like to place a plate on top of the eggplant and something heavy above. This helps drain the water out of the eggplant and take away a little of its bitterness.

In a frying pan, add oil. I like to use Extra Virgin olive oil in my cooking

Beat 6 eggs in a bowl

Take each eggplant and deep it in the egg   on both sides

Place the eggplant slice in the frying oil for 1 minute or until is slightly brown on both sides

Place the eggplant on top of an absorbent paper

Repeat this step for each slice of eggplant

In a 15×11 oven pan, add two scoops of the marinara sauce to the bottom of the ban

Place the eggplant slices horizontally until you cover the pan

Sprinkle the shredded  mozzarella and parmigiano on top

Start the second layer by laying the eggplant vertically until you cover the pan

Add the marinara sauce

Sprinkle the mozzarella and parmigiano cheese

Beat some eggs with parmigiano cheese and lay it over the eggplant

Start the third layer by adding the eggplant slices horizontally

Add the tomato sauce to the top

Sprinkle with parmigiano cheese

Bake it on 350F for 45 minutes

Enjoy, buon appettito

Shredded Mozzarella Cheese

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