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TEST KITCHEN APPROVED

Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 10-12 servings
Cuisine: Europe, Italian
Ingredients: 2 medium eggplant, peeled and cut into 1/2-inch slices; 2 teaspoons salt; 2 large onions, chopped; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 2 bay leaves; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 3 tablespoons olive oil; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (12 ounces) tomato paste; 1 tablespoon honey; 1-1/2 teaspoons lemon-pepper seasoning; 4 garlic cloves, minced; 2 large eggs, lightly beaten; 1/2 teaspoon pepper; 1-1/2 cups dry bread crumbs; 1/4 cup butter, divided; 8 cups shredded part-skim mozzarella cheese; 1 cup grated Parmesan cheese

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 1-1/4 hours Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Valerie Belley, St. Louis, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

This delicious eggplant casserole from my mom makes a wonderful meatless meal. It’s a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. —Valerie Belley St. Louis, Missouri

TEST KITCHEN APPROVED

Eggplant Parmigiana

11 Reviews Add your review

Yield:10-12 servings

Prep:1 hour 15 min

Cook:35 min

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Ingredients

2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 large eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese

Text Ingredients

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Directions

1
Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.

2
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
3
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
4
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
5
In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.