Eggplant Parmigiana




This is a recipe that’s been in my family for a long long time.   My mom would make this in huge trays because everyone would want to have some! She still makes eggplant!  And everyone still wants to get in on it! 😉

I’ve made some small changes to the recipe, like using smoked cheese a long with regular mozzarella. Not super big changes. Just little tweaks that make it my own.  😊

This is a great dinner for a cool fall night.  This is one of our favorites to do at the beginning of fall.  My husband wishes for fall so he can get his eggplant.  Lol.  It’s comical to watch him eat this because he doesn’t talk, he just sits there and savors each bite with this look of complete pleasure on his face.  😂

I hope you all enjoy this and get as much pleasure eating it as my hubby does!





4 medium to large eggplant

4-5 eggs (beaten)

3 cups of Italian bread crumbs (you can always add more if you need to, and I add a little Panko bread crumbs as well…this is just for dredging the eggplant so the measurement doesn’t have to be exact.)

4 cups of tomato sauce

1 cup mozzarella

1 cup smoked mozarella

1/2 cup parmasean cheese

salt and pepper to taste

peanut oil (you can substitute any frying oil you prefer, peanut oil is a tad bit healthier.)






You can peel or leave the skin on the eggplant.  I peel it because that’s what my family has done for years.  You just carefully peel it with a knife.  Then cut the eggplant into 1/2 inch thick discs.  You can make it thicker if you like.

Fill frying pan a little less than half way with oil.  Heat oil on medium/high heat.

Once the oil is heated, dip eggplant into egg and then dredge in bread crumbs.  Fry pieces on both sides until golden brown.  Place on paper towel to drain.

*Tip: to keep the eggplant from getting too soggy (because when frying food sometimes the excess oil can make it soggy.) I drain the eggplant when it first comes out of the oil then once it’s cooled I place it on clean paper towel.  Once the paper towel you’re using to set tthe  eggplant on that comes out of the oil gets saturated, replace it.  This will keep it from getting too soggy with oil.*

To assemble, put a little sauce on the bottom of a baking dish.  Layer eggplant, then top with sauce and both mozzarella cheeses.  Repeat as many layers as you desire or have enough for.  For the top layer sprinkle with Parmesan as well as mozzarella.

Bake in 375° oven for 45 minutes or until top is golden brown and bubbly.