Eggplant Parmesan

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Eggplant Parmesan Eggplant Parmesan Recipe Courtesy of

Difficulty: Easy

Ingredients Add to grocery list

For the eggplant parmesan:
3 medium eggplants
Dozen eggs
Italian breadcrumbs
Fresh Mozzarella cheese ball
(16-oz.) Ricotta cheese
Vegetable oil
Paper towels
Large casserole dish

For the sauce:
Extra virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, crushed
2 (28-oz.) cans San Marzano crushed tomatoes
1 (6-oz.) garlic & basil flavored paste
1 (8-oz.) can tomato sauce
20-oz. water
4-oz. merlot
Fresh basil finely chopped
Parmesan Reggiano cheese, grated





Heat oven to 350º F. Peel eggplants and thinly slice to about a 1/8 of an inch. Make a mixture of eggs and milk in a medium bowl. I start with 4 eggs and about 1oz of milk and continually make more as it gets low. Coat the eggplant slices in the egg mixture and then cover each side with breadcrumbs. Fill ¼ inch of vegetable oil in sauté pan and heat over medium to high heat. The bigger the sauté pan the faster the process of frying the eggplant will go. Fill sauté pan with the eggplant and fry each side until golden brown. Drain the grease from the eggplant on paper towels. You’ll need to change out the oil a couple of times in order to fry all of the eggplant. In a medium size bowl, mix 2 eggs with the container of ricotta cheese. In another bowl, grate mozzarella cheese.

In your favorite large casserole dish, coat a very thin layer of sauce in the bottom. Start to layer the eggplant, ricotta mixture, mozzarella cheese, and then sauce again. Repeat this process until you fill the casserole dish. I like to put an extra layer of mozzarella cheese on top. Bake for 30 minutes or until bubbling.

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Paula, So glad you never gave up. You are a very classy Lady and I thoroughly enjoy your recipes. Keep up up the wonderful work you do.

By Bert McMahon on January 08, 2014


Keep your chin UP Paula. Growing up in the SOUTH is truly something to be proud of. I've said worse things than you did. So LIFE goes on for us SOUTHERNERS. I use your recipe books and your products. Shame on those sorry rascals that turned their backs on you, after making a fortune off your name. Respectfully Max Ballard

By Max Ballard on August 02, 2013


Agree with Sondras comment. Martha Stewart was forgiven!! So just a matter of time, Walmart can kiss my fanny, I won't shop there again. I will buy your products and support you too. I've said and done so many things that I regret but the past is the past. I have learned from my mistakes and moved on. God forgives, Walmart & Food network are profiteers using you to boost themselves! Shame on em! As a diabetic I'm glad to see you coming to terms with and advocating for us and healthy food choices. Make a movie honey!!! Keep on cookin Girl!

By Janette Wiggins-Ward on July 30, 2013


Paula, I miss seeing you on Tv so much. I'm having Paula Dean withdrawals!!!! I can't tell you how ridiculous this situation is to many of us. I wish you and your family well and can't wait to see you cooking again on tv. Preferably not food network. I started watching that network because of you and I have stopped watching it because of you and this situation. Just keep on keeping on my sister from the South!!! Love you, Sondra

By Sondra Mott on July 26, 2013


I always get my recipes from Paula, and she usually never stray me wrong. This time wasn't any different. This dish was Awesome! Thank Goodness I made a big pan of it! My kids raved and so did my husband!

By Chiquita on December 29, 2012


love this website!! and i buy every magazine with Paula anywhere on it. I am a 29 yr old wife and mother of 4 and i love cooking for my family. I can browse this website for new ideas and additions to family favorites all day long!! Thank you

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