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Eggplant Parmesan

Eggplant Parmesan

Baked Eggplant in roasted tomato sauce with parmesan cheese.
Course Vegetarian
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 portions
Author Foodcow


  • Eggplant/Baingan/Brinjal-1 big one
  • Tomato sauce-2 cups
  • Cheese-parmesan-1/2 cup if you don't find parmesan-use cheddar or processed cheese
  • Cheese-cheddar-1/2 cup
  • Bread crumbs-1 cup
  • Egg-1 for vegetarian option substitute egg with milk
  • Vegetable Oil-2 tbsp
  • Spinach-1 cup optional
  • Mushrooms-1/2 cup optional


  • Preheat the oven at 180 degrees
  • Cut the eggplant to get 0.5 cm thick disks.
  • Dip the eggplant slice in egg and coat with breadcrumbs.
  • Shallow fry in the oil till golden brown from both sides.
  • In a oven proof dish or cast iron skillet add half the sauce.
  • Add one layer of eggplant,spinach and mushrooms.Add cheddar cheese.Repeat with one more layer.
  • Add the remaining sauce on the last layer.
  • Top with shredded parmesan cheese.
  • Bake for 30 minutes or till the cheese is brown and bubbling.


For a vegetarian option substitute egg with milk.
For a skinny version of the dish omit cheese
The dish can be assembled the night before and baked when it has to be served.
The dish can be eaten as is or with toasted bread.