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Eggplant Parmigiana

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Fried Eggplant, a rich savory meat sauce, and loads of cheese combine to make this incredible Eggplant Parmigiana! An Italian dish that is a favorite at this Nest!

Serving of Eggplant Parmesan on a plate with fresh basil

Warning… meatless dishes…yeah…not so much in this house! This is my very own interpretation of Eggplant Parmigiana.

I realize that generally this dish is meatless. I make mine with a meat sauce BUT…you can make it meatless! (I will always let you know what you can “tweek” that won’t ruin a recipe I’m sharing. I’m also going to tell you how you can make it easier than the way I make it.) 

This is not a hard recipe! It is a little more involved and time-consuming but, it is SO worth it! My Eggplant Parmigiana is like no other…even if you don’t like eggplant…you’ll love this!

How To Make Eggplant Parmigiana

Let’s start with the sauce. You are going to brown one pound of ground beef. I added a little dried onion flake because I didn’t have a fresh onion. You can do either! There’s a big hit of minced garlic in there too!

Browning Ground Beef and onions in a skillet for Eggplant Parmigana

Next, add diced tomatoes, tomato paste, tomato sauce (gotta love those cans of tomatoes…keep ’em coming!), water, sugar, spices and garlic.

Adding tomatoes to meat to create meat sauce of Eggplant Parmigiana

Mix that all together, cover and let simmer about 45 minutes.

TIP: If you don’t want to hassle with making your own sauce crack open a bottle of store bought sauce and mix it together with your meat and let it simmer for about 20 minutes OR don’t add meat and just have a couple of bottles of your favorite sauce ready to go! (I’m easy like that!)

How To Prepare Eggplant for Eggplant Parmigiana

Let’s get started on the eggplant. I love eggplant! I get so excited when I start seeing rich deep purple in the markets this time of year! I think it’s one of those veggies people are scared of but, don’t be! They are our friends!

Two beautiful deep dark purple eggplant for eggplant parmigiana.

Using a knife to trim the purple skin off the eggplant! Why? Because I don’t like it and it’s bitter! (This is all about me right? Lol)

I realize a lot of chef’s leave it on for the color, and I’m sure it has a million nutrients in it but, I don’t like it. So…off it goes! (It’s not like this a low fat dish…it’s a cardiologist nightmare!)

I’m also not a fan of “sweating” the eggplant. (Frankly, I’m a little sick of all the sweating going on around here right now! Lol) That’s just one step we can toss aside. Now, slice it into 1/4 inch slices like so…

Eggplant sliced ready to dip in egg wash for eggplant parmigiana

Frying Eggplant

Next place a big fry skillet on the stove top and get that heating up with some oil. (Where does a fry pan with hot oil go? It goes on the back of the range so that little hands won’t reach up and grab it causing a horrible horrific accident! Please…with sugar on top!)

Crack eggs and place them into a shallow pie plate. Whip them up and add a tablespoon of water and whip again.

Place your seasoned bread crumbs in another pie plate or shallow dish.  Dip the eggplant into the egg wash and then into the crumbs. Making sure both sides are well coated.

Eggs beaten with fork for egg wash

Next carefully place the breaded eggplant into the oil in your large fry pan.

Watch them carefully…(they do tricks…not really), they will cook fairly quickly and should be tender when poked with a fork. Turn them as they begin to turn a golden brown. Once done cooking, place them on a paper towel lined plate so that the excess oil can drain off. Aren’t they beautiful?!

Skillet with hot oil and breaded eggplant frying in pan to a golden brown

The meat sauce should be done by now and the house should smell like little Italy! You’re welcome! (hee, hee)

Rich thick savory meat sauce for eggplant parmigiana

Layering Eggplant Parmigiana

Time to bring all the elements together.

TIP: Have the grated mozzarella cheese, grated Parmesan cheese, and your Ricotta cheese handy dandy and ready to go!

Begin with a layer of your breaded eggplant in the bottom of a casserole dish. You can cut some of the pieces up to fit into the bare spots. (A stray piece may end up in your mouth! Whatever works!)

Layering eggplant in casserole dish for eggplant parmigiana.

Drop the Ricotta cheese by the spoonful on top of the eggplant. Sprinkle with Parmesan and a layer of mozzarella cheese.

Layer of ricotta cheese and grated cheese on top of eggplant for eggplant parmigiana.

Next… spoon a layer of sauce on top of the cheese’s. Repeat the entire process again. Layer of Eggplant, then ricotta, then Parmesan, mozzarella, and then sauce. Finish with another sprinkling of mozzarella. (Yes, I realize there is no picture of that final step… I got excited about eating it! Pictures were not on my mind…sorry! Epic fail!)

Adding a layer of meat sauce for eggplant parmigiana

Pop it into the oven and bake for 30–45 minutes at 350 degrees until the cheese is bubbly and melted!

TIP: If you want your cheese a little brown place it under the broiler for a few minutes but, be sure to watch it!

Cut slice of eggplant parmigiana with browned cheese on top

I like to cut mine into squares. It makes serving easier.

Slice of eggplant of parmigiana on a white plate and topped with basil

The layers of breaded eggplant with the cheese and meat sauce is just out of this world!

This is not something that is on the “weekly” menu planner, for calorie and cost sake, but it is straight up comfort food full of rich robust flavor.

The eggplant is never bitter and it is never watery. It’s just down right delicious! It’s one of those “special” dishes that brings family together! I serve mine with cheesy garlic bread (We are already off the cheese scale here, so we might as well keep on going!) and a nice healthy green salad to wash all the guilt down with!

If you like this Italian dish you may like these other recipes

The printable recipe is down below for y’all. I hope you love this dish as much as we do. Is it possible not to love? (wink, wink) Thanks for popping by!

Photo of Norine with her signature
Yield: 8 servings

Eggplant Parmigiana

Serving of Eggplant Parmesan on a plate with fresh basil

This is an amazing flavorful Eggplant Parmigiana with a rich robust meat sauce, Ricotta cheese, Parmesan Cheese, and Mozzarella Cheese!

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes



  • 1 lb. ground beef
  • 1/2 cup diced onion or 2 tablespoons of dried onion flakes
  • 2 cloves minced garlic
  • 1- 14.5 oz can diced tomatoes
  • 1- 8 oz. can tomato sauce
  • 1- 6 oz. can tomato paste
  • 1/2 cup water
  • 1/2 Tablespoon sugar
  • 1 teaspoon each of basil, oregano, and crushed rosemary
  • 1 Tablespoon dried or fresh parsley
  • 1/2 tsp garlic powder
  • 1/4 teaspoon red chili pepper flakes
  • 1/4 teaspoon black pepper


  • 2 egg plants,cut off top and bottom, peeled and sliced
  • 2 large eggs
  • 3 Tablespoons water
  • 1 1/2 cup bread crumbs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarse black pepper
  • 1/3 cup grated Parmesan cheese
  • Oil for frying

Additional Toppings

  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan Cheese
  • 1 cup Ricotta Cheese



  1. In a large deep skillet brown the grown beef with the onions and minced cloves of garlic. Drain off any excess fat. Add all the remaining ingredients and simmer, covered, for 45 minutes, stirring periodically.


  1. Heat a large skillet over medium high heat with about 1/2 inch of vegetable oil. (Be sure to place pan on the back burner!)
  2. Peel and slice eggplant
  3. In a shallow dish or pie plate, crack the eggs and whisk till fluffy. Add in 3 Tablespoons of water and whisk again.
  4. In another shallow dish mix bread crumbs, Parmesan cheese, garlic salt, and pepper.
  5. Dip eggplant into the egg wash and then dip into the bread crumbs being sure all sides are coated.
  6. Place sliced, coated eggplant into the frying pan. Cook until light golden brown. Flip and cook on the other side. Once cooked, remove and place on dish covered with a paper towel to drain off any excess oil.
  7. Cook remaining eggplant till it is all cooked.

Bringing it all together

  1. Spray a casserole dish with Pam non-stick cooking spray. Starting on the bottom, place a layer of the breaded fried eggplant. You can cut a few up to fill in the empty spots. Place a large tablespoon of ricotta cheese on each large piece of eggplant. Then sprinkle with a layer of Parmesan cheese and a layer of Mozzarella Cheese. Next spoon a layer of meat sauce on top. Repeat the layers again...eggplant, ricotta, Parmesan, Mozzarella and Meat Sauce. Top with a sprinkling of mozzarella and place in a 350 degree oven for 35-40 minutes until cheese and sauce are bubbling. You can put the dish in the broiler for 3-5 minutes to brown the cheese if desired. Just keep a close eye on it. Cut into squares and serve.


This is a very flexible recipe. If you don't want to make a meat sauce you can just use 2 jars of your favorite store bought sauce or make the sauce above without using the meat. You could also brown the meat and add canned sauce to cut down on time. You also can leave out the Ricotta Cheese if you don't like it.

Nutrition Information:



Serving Size:

1 sqaure

Amount Per Serving: Calories: 499Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 178mgSodium: 906mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 37g

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Sunday 11th of July 2021

This was exactly what I had in mind for dinner last night and it was as fantastic as my tastebuds anticipated. Had to sub cottage cheese for ricotta and added fresh basil in top cheese layer. Deliciousness!!


Saturday 23rd of July 2016

I am kind of embarrassed (ok - really embarrassed) to admit that I don't think I have ever even tried eggplant! I know! Crazy - huh? This looks really good and something Amy and I would LOVE! Since I know nothing about eggplants - what do I look for when I buy two for this recipe?

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Sunday 24th of July 2016

Hi Tracy! You want to look for eggplant with a deep purple color that covers the entire vegetable. Light purple spots means it is too green. When you gently squeeze it they should be firm but, not mushy! Also look out for brown spots. This means the eggplant is too ripe or it is beginning to rot. Hope this helps you out! :) Thanks for stopping by and I think you guys will love this recipe!


Wednesday 20th of July 2016

This is awesome. I have made this dish before and it was a watery, soupy, bitter mess. I said I would never, ever make it again. I didn't fry my pieces and I kept the skin on. Chris has asked me to make this in the past, so I'll have to give this one a whirl. As always, thanks for sharing!

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Wednesday 20th of July 2016

Carrie you are so welcome! I really appreciate your much! Thank You! I promise this won't be watery or bitter! Chris will absolutely love this recipe and so will you! Thanks for popping by! :)

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