Eggplant Parmesan


  • 1 large Florida eggplant, about 2 pounds
  • 3/4 cup olive oil
  • 2 cups canned tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder (may substitute 1 teaspoon Italian seasoning for above two ingredients)
  • 1/4 cup grated Parmesan cheese
  • 8 ounces shredded Mozzarella cheese


  • Peel eggplant and cut into 1/4-inch slices
  • Fry on both sides in skillet in hot oil until browned.
  • Drain well on paper towels.
  • Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, and a little Parmesan and Mozzarella cheese.
  • Repeat layers until all ingredients are used, ending with Mozzarella cheese.
  • Bake, uncovered, at 400 degrees for 15 to 20 minutes

Yield 4 servings

Return to Main Dishes


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