This recipe is lovingly shared in memory of my wonderful mother-in-law, whose cooking and heart continue to inspire our family meals.
The Backstory
Eggplant Parmesan was one of my husband’s favorite meals growing up. His mom used to make it for him every year on his birthday, a tradition that meant a great deal to him.
After she passed, I knew I wanted to keep that tradition alive. Thankfully, I was able to get her recipe, and now it’s become one of my favorite meals too. Every time I make it, it feels like a small way to remember her and honor the love she poured into her cooking.
Sure, there are healthier or modern takes on eggplant these days… but this one? It’s just too good to change. It’s comfort food at its finest, yummy, cheesy, and full of memories.
Ingredients
1 large eggplant, sliced into ¼-inch disks
3 eggs, beaten
1 cup Italian-seasoned breadcrumbs
Canola oil (for frying)
1 jar 64oz Prego spaghetti sauce (or your favorite brand)
1 lb of mozzarella cheese
¾ cup grated Parmesan cheese
Instructions
1. Prep the Oven
Preheat oven to 350°F (175°C).
2. Fry the Eggplant
Dip eggplant slices in the beaten eggs, then coat with breadcrumbs.
Heat canola oil over medium-high heat and fry each slice for 2–3 minutes per side until golden brown.
Drain on paper towels.
3. Assemble the Dish
In a 9x13” baking dish:
Spread a quarter of a jar of spaghetti sauce across the bottom.
Add a layer of fried eggplant slices.
Sprinkle with Parmesan and mozzarella cheese.
Spoon sauce over the top.
Repeat:Add another layer of eggplant.
Top with remaining Parmesan, mozzarella, and sauce.
In a 9x13” baking dish:
Spread a quarter of a jar of spaghetti sauce across the bottom.
Add a layer of fried eggplant slices.
Sprinkle with Parmesan and mozzarella cheese.
Spoon sauce over the top.
Add another layer of eggplant.
Top with remaining Parmesan, mozzarella, and sauce.
4. Bake and Serve
Bake uncovered for 20 minutes.
Serve over pasta of your choice—or for a comfort twist, try it with mashed potatoes (no extra Parmesan needed).
Bake uncovered for 20 minutes.
Serve over pasta of your choice—or for a comfort twist, try it with mashed potatoes (no extra Parmesan needed).
Final Thoughts
This recipe is all about tradition, family, and those comfort food moments you never forget. It’s a little crispy, a little saucy, and a whole lot of love. I hope it becomes a favorite in your home, too.
This recipe is all about tradition, family, and those comfort food moments you never forget. It’s a little crispy, a little saucy, and a whole lot of love. I hope it becomes a favorite in your home, too.
Serve It With: Olive Oil & Parmesan Noodles
While my Classic Eggplant Parmesan shines beautifully on its own, sometimes you want a little something extra to round out the plate. Enter these simple, flavor-packed Olive Oil & Parmesan Noodles—the perfect partner to soak up all that saucy, cheesy goodness.
This easy side dish brings balance and richness without overpowering the main event. With just a few pantry staples, you can elevate your meal into a comforting Italian-style feast.
Ingredients:
16 oz cooked spaghetti or thin pasta of your choice
2–3 tbsp extra virgin olive oil
1/4 cup freshly grated Parmesan cheese (or more to taste)
1/2 tsp freshly cracked black pepper
1–2 tbsp chopped fresh parsley (or 1 tsp dried)
How to Make It:
In a large bowl, toss the warm cooked noodles with the olive oil until evenly coated.
Sprinkle in the Parmesan, black pepper, and parsley.
Toss again until everything is well combined and the cheese begins to melt slightly into the noodles.
Taste and adjust seasoning as needed, add more cheese or a drizzle of olive oil if desired.
Optional Add-Ons:
A pinch of red pepper flakes for a touch of heat
A squeeze of lemon juice for brightness
Garlic-infused olive oil for deeper flavor
Tip:
You can serve the noodles family-style or twirled into neat nests beside a slice of Eggplant Parmesan. Garnish with fresh basil or an extra dusting of Parmesan for a gorgeous finish.
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