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Anna’s Eggplant Parmesan

Submitted by: LuAnn Schieferdecker, Jo-Carroll Energy
Course Main Dish
Cuisine Italian
Servings 4


  • 1 large eggplant
  • 1 cup flour
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup plain breadcrumbs
  • Olive oil spray
  • Romano cheese grated
  • Mozzarella cheese shredded
  • 2-3 jars vegetarian pasta sauce, not chunky sauce
  • Chicken broth, for thinning sauce


  • Preheat oven to 425 F.
  • Peel eggplant and slice 1/4-inch thick. Place slices on paper towels.
  • Beat eggs and milk in a bowl big enough for dipping eggplant.
  • Place flour on a plate and put both types of breadcrumbs on another plate and mix.
  • Lightly spray baking sheet with olive oil spray.
  • Using a fork, dip eggplant slices into flour and shake off excess. Dip into egg mixture and then breadcrumbs. Slices should be fully coated with breadcrumbs. Place slices on sheet pan.
  • Bake until crisp, approximately 7-8 minutes per side. Place slices on paper towels to cool. Reduce oven to 350 F.
  • To assemble, using 9x13-inch baking dish, drizzle sauce to cover bottom. Sauce should be consistency of vinaigrette; if too thick, thin with a bit of chicken broth.
  • Over sauce, place one layer of eggplant.
  • On each slice, place grated Romano (1/2 tablespoon) and grated mozzarella (1-2 tablespoons). Spoon a couple tablespoons of sauce over the cheese and top with another slice of eggplant, about the same size as the slice below it.
  • Repeat until you have three layers. Press down on the layers gently. Pour more sauce over the entire dish. The spaces between the stacks should be filled with sauce.
  • Cover dish loosely with foil and bake for about 30-45 minutes. Remove foil and brown the top slightly.
  • Serve with crunchy warm bread.


Nutrition information: 473 calories; 13.8g fat; 1121mg sodium; 67.8g carbohydrates; 19.3g protein.