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Eggplant Parmesan

This one was a favorite for a while and we served it to many guests. I think it originated in the More WIth Less Cookbook.

Preheat oven to 375.
Cut in 1/2" slices:

1 medium eggplant

Cover with hot water and let stand 5 min.
Dry slices. Fry in 1/3 c. oi until lightly browned. Sprinkle with salt and pepper. Put in bottom of 9x13" baking pan.

Mix together and sprinkle over the eggplant:

1 cup bread crumbs
1/2 cup Parmesan cheese
2 Tbsp chopped parsley
1 tsp salt
1/8 tsp pepper
1 tsp oregano

Combine in saucepan:

6 tomatoes, chopped
2 green peppers, chopped
2 onions, chopped
2 Tbsp oil
1 clove garlic, minced
2 Tbsp tomato paste (or thicken sauce with 1 T. flour)

Simmer uncovered about 20 minutes, then spread on top of crumb mixture.
Top with:

1-2 c. grated Swiss cheese
1/4 c. additional Parmesan

Bake 10-15 minutes. Can be made ahead and refrigerated.


  • Broil eggplant instead of frying
  • Substitute zucchini for eggplant
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