Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Our Best Casserole Recipes: 19 Quick & Easy Casseroles to Try

Bake up a dish of delicious tonight! There are few dishes more comforting or easier to prepare than casseroles. This FREE eCookbook is chock full of some of the best casserole recipes around.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Eggplant Parmigiana

(1 Votes)


  • 1 lg eggplant
  • 1 ts salt
  • 1/2 ts black pepper
  • 1 1/2 c fine dry bread crumbs
  • 3 eggs, lightly beaten
  • butter
  • olive oil
  • 1 1/2 c tomato sauce, heated
  • 1/2 pound Mozzarella cheese, sliced
  • 1 ts crumbled dry basil
  • 1/4 c Parmesan cheese, grated

Yield: 6 servings. Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not peel. Season with salt and pepper. Dip into bread crumbs, dip into egg, then again into bread crumbs. (More or less crumbs and egg may be needed depending on size of eggplant.) Refrigerate for 30 minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil as necessary. Drain on absorbent paper. Line a buttered shallow baking dish with some of the tomato sauce. Arrange a layer of eggplant slices over the sauce. Cover with a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan. Repeat in layers until dish is full. Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.