Eggplant Parmesan

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"I used unpeeled eggplant for this dish, but since some eggplants get tough skin, peeling could be an option. Also, it is an excellent vegetarian dish by omitting the ground beef."
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. Cut eggplant into 1/4 inch slices. Sprinkle w/salt; let stand 1 hr.
  2. Melt 1 Tbs butter in saucepan; saute onion & green pepper.
  3. Add ground beef, cook until browned. Drain.
  4. Add next 7 ingredients; stir well.
  5. Bring to a boil, then simmer, uncovered 30 minutes.
  6. Dip eggplant in egg, coat w/breadcrumbs.
  7. Melt 1/4 cp butter in skillet. Brown eggplant on both sides.
  8. Drain on paper towels.
  9. Repeat for remaining eggplant, adding butter as needed.
  10. Layer 1/3 of meat sauce, half of the eggplant, half of mozzarella cheese, & 1/4 cp Parmesan cheesein a lightly greased 13x9x2 baking dish.
  11. Repeat layers.
  12. Add remaining meat sauce, top w/ remaining Parmesan cheese.
  13. Bake at 350 for 30-35 minutes.
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