Mommy Hates Cooking

Eggplant Parmigiana

Share Now: Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneShare on Google+Share on LinkedIn

Just one visit to a local restaurant and an introduction to Eggplant Parmigiana meant it immediately had to be recreated at home, and this recipe does not disappoint.  Eat up!

Eggplant Parmigiana

My husband and I went out on a date recently and ended up at a local pizza place in town.  The biggest drawl for us with this restaurant is that they offered gluten free options.

Eggplant Parmigiana

Hands down, the best gluten free pizza I have EVER had and worth every single cent.  Then, there was my favorite part the Eggplant Parmigiana.  I honestly had never had this up until this point.  I ordered it and was a bit skeptical if we would like it.  Let’s just say that my husband filled up so fast on this that he couldn’t even eat the pizza until the next day.

Eggplant Parmigiana

I could have eaten this all by myself.  Immediately, I knew that I had to recreate this soon, very soon!  We don’t live close to most restaurants so having it at home is necessary too.  I have to say it came VERY close to the real deal from the restaurant.  We had it with a Deep Dish Pizza for dinner.  Again though, I could have just had this dish as the main meal.  It’s just that good.

Eggplant Parmigiana

The delicious cheese in between each slice of eggplant is sort of like icing on the cake.  It gives such a huge burst of flavor to the eggplant.  Just writing this post and looking at it is making my mouth water for it all over again.

Print Print

Eggplant Parmigiana

Yield: About 12 Slices


  • 1 Eggplant
  • 2 Eggs, Beaten
  • 1/4 Cup All-Purpose Flour or Gluten Free All-Purpose Flour
  • 1/2 Cup Breadcrumbs or Gluten Free Breadcrumbs
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp Basil
  • 1 Tbsp Parsley
  • 1 Tsp Rosemary
  • 1 Tsp Oregano
  • 1 Tsp Dried Thyme
  • Lb Fresh Mozzarella (Slice into about 1/8 Inch Thick Slices)
  • Marinara Sauce (Warmed)
  • Fresh Parsley to Garnish


  1. Preheat the oven to 400°F.
  2. Thinly slice the eggplant, about 1/8"-inch slices and set aside.
  3. In a small bowl, crack the eggs and whisk or beat them well to combine.
  4. In another bowl, combine the flour, breadcrumbs, cheese, and spices.
  5. Dip each eggplant slice in the egg mixture, then into the flour mixture.
  6. Shake off the excess and then place on a greased baking sheet or wire rack.
  7. Once all the eggplant slices are on the baking sheet, evenly coat them with the cooking spray.
  8. Bake for 20 minutes until browned, carefully remove.
  9. Once removed, carefully turn the eggplant slices and spray the other side.
  10. Place back in the oven for an additional 20 minutes or until slightly browned.
  11. Once they are fully cooked, using tongs, place one slice on a plate, then a slice of mozzarella and continue until all have been plated.
  12. Evenly pour warm marinara sauce over the top of them.
  13. Garnish with parsley and serve.

Note:  These cool off very quickly, so if not done immediately place on a microwave or oven safe plate so that they can be warmed up in the oven and it will also allow the cheese to melt.

The struggle is real, friends.  Seriously.

Eggplant Parmigiana

This is by far the best match for pizza night for an appetizer in my opinion.  I say skip the garlic bread and make this Eggplant Parmigiana, you’ll be in heaven later!

Ready for a bite?  It’s time!  Enjoy!


Share Now: Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneShare on Google+Share on LinkedIn

3 Responses to “Eggplant Parmigiana”

  1. Sande Sawyersposted February 1, 2016 at 5:55 pm

    This sounds so yummy!! Much better than what I had been making all these years.. I will try this the next time I make them (wait for a deal on egg plant). I usually serve mine with spaghetti noodles. I would never consider with pizza.. hrmmmmmmmmmm. BLESSINGS!


    • Kristyreplied February 1st, 2016 at 7:26 pm

      Yes it’s such a tasty pairing!!! I even ended up making it again yesterday. 🙂


  1. Pingback: This Week’s Good Eats – Week of May 1st | Start Gluten Free

Leave a Comment