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Easy Eggplant Parmesan

  • Serves 6-8.


  • 1-1-1/4 lbs. eggplant
  • Salt
  • Olive oil
  • 6 oz. Monterey jack cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 3 medium tomatoes, sliced
  • 1/2 teaspoon black pepper
  • 2-3 Tablespoons butter
  • 1 cup (8 oz.) tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 cup seasoned breadcrumbs


Peel eggplant and slice in 1/4-inch thick rounds. Place in bowl with about 2 Tablespoons salt and enough water to cover. Let stand 20 minutes, then drain well. Pour olive oil to cover bottom of large skillet and saut� both sides until eggplant is lightly browned. Meanwhile, preheat oven to 350�. Grease bottom and sides of 13×9-inch baking dish. Mix cheeses in bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the remaining cheese mixture. Repeat layers. Top with remaining eggplant and dot with butter. Mix tomato sauce, garlic powder, and oregano in small bowl. Pour sauce over top, sprinkle with breadcrumbs, then the reserved cheese mixture.

Cover with foil. Bake for 1 hour. Uncover and bake 15 minutes longer or until golden brown. Serves 6-8.

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