Eggplant Parmigiana Eggplant Parmigiana

Eggplant Parmigiana

We don't blame Campania or Sicily for both laying claim to the origins of Eggplant Parmigiana. This dish, made of crispy eggplant,  bubbling marinara and a generous helping perfectly melted cheese, is certainly one worth fighting over—there's no denying your family will also be arguing over who gets the last piece! 


  • 3 eggplant, thinly sliced
  • 4 cups Italian breadcrumbs
  • 6 cups Pasta Jay’s Marinara, divided
  • 2 eggs, beaten
  • 16 oz fresh Mozzarella cheese, shredded and divided
  • ½ cup fresh Parmesan cheese, grated and divided
  • Fresh basil, for serving


How To Make

Step 1: Preheat oven to 350 degrees F

Step 2: Dip the eggplant slices in egg, toss in breadcrumbs. Place in a single layer of eggplant on a non-stick baking sheet. Bake at 350 for 5 minutes on each side. You may need to cook in batches.

Step 3: In a 9x13 inch or similar sized baking dish, spread a layer of marinara across the bottom. Place a layer of baked eggplant slices in the marinara.  Spread a thin layer of marinara over the eggplant, sprinkle with fresh mozzarella and Parmesan cheese and add sauce again. Continue layering in this order with remaining ingredients. The final layer should be cheese. 

Step 4: Bake in preheated oven for 35 minutes, or until golden brown.

Step 5: Let cool for 3-5 minutes. Top with fresh basil and serve!


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