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Eggplant Pamesan

Author Lauren


  • 2 large eggplants peeled
  • 1 C peeled and diced white onions
  • 4 small orange peppers red peppers, and yellow peppers.... washed, seeds and stems removed
  • 1 garlic clove minced
  • 2 cans fire roasted diced tomatoes and juice
  • Salt and pepper to taste
  • 1 1/2 C Italian breadcrumbs
  • 1 1/2 C Parmesan cheese
  • 3/4 C flour
  • 4 eggs beaten
  • 1/4 C olive oil
  • 1 large bag shredded mozzarella cheese
  • Pam spray


  • -Slice eggplants into 1/2 inch rounds.
  • -Sprinkle each round with salt on both sides.
  • -Put eggplant slices of a wire rack sitting over a large cookie sheet.
  • -Allow eggplant to sit for 2 hours before going forward with the recipe.
  • -Using a paper towel dry off each piece of eggplant then....
  • -In a medium sized bowl combine the breadcrumbs and 3/4 C Parmesan cheese. In a second bowl add flour while in the third bowl add the 4 eggs and beat well.
  • -Preheat oven to 425 degrees.... treat cookie sheets with olive oil.
  • -Arrange the bowls in this way.... flour, 1st, beaten eggs...2nd, and 3rd.. mixture of breadcrumbs and Parmesan cheese.
  • -Begin by dredging (one at a time) a round of eggplant in the flour... both sides....next into the beaten eggs making sure both sides are covered....lastly cover each piece each side with the breadcrumb/Parmesan cheese mixture.
  • -After each one, place on the treated cookie sheet until all are done. Sprinkle a little olive oil on each one.
  • -Bake in oven at 425 degrees for 10 minutes.... take out of oven and flip each eggplant round over....Bake this side for another 10 minutes at the 425.
  • -During this time saute some olive oil in a saucepan with the minced garlic...add the fire roasted tomatoes and juice simmering for 15 minutes.... Set aside.
  • -Divide the tomato and sauce into thirds.... Spray the casserole dish with Pam spray...Put the first third on the bottom of the casserole...add the first layer of eggplant rounds... toss some diced onions and chopped peppers... layer with some shredded mozzarella and parmesan cheese....Layer with the second third of tomato and sauce....Add more eggplant rounds... cover with diced onions, chopped peppers then mozzarella and parmesan cheese topping with more tomato and sauce and orange peppers.
  • -Bake at 350 degrees for 35 minutes allowing to cool for at least 10 minutes before cutting into it.