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Eggplant Parmesan

By Courtney Fix


Difficulty: Easy

Prep time: 30 minutes

Cook time: 40 minutes

Servings: 6 to 8


  • 3 medium eggplants
  • 1 dozen eggs
  • milk
  • Italian breadcrumbs
  • 1 ball fresh mozzarella cheese
  • 1 (16-oz) container ricotta cheese
  • vegetable oil
  • extra virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, crushed
  • 2 (28-oz) cans crushed tomatoes
  • 1 (6-oz) garlic & basil flavored paste
  • 1 (8-oz) can tomato sauce
  • 20 oz water
  • 4 oz red wine, like Merlot
  • fresh basil, finely chopped
  • Parmesan cheese, grated


Heat oven to 350 °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 1 oz 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 1/4 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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