Eggplant Parmesan


  • 1/4 cup oil (canola, vegetable, coconut)
  • 1 large eggplant, peeled and sliced
  • 3 eggs, beaten
  • 2 cups dry Italian bread crumbs
  • 6 cups Marinara sauce
  • 2 cups mozzarella Cheese
  • parmesan Cheese


  1. Heat oil in a large skillet over medium-high heat. Dip prepared eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
  2. Place 1/4 cup of marinara sauce on bottom of 9×13 pan. Place eggplant slices on bottom, not overlapping. top with 1/4 of the sauce and 1/4 of the cheese. Repeat layers until eggplant is all gone, making sure the top layer is cheese. Place foil on top and bake at 375°F for 35 minutes. Remove foil and bake an additional 10 minutes.