How to Make Eggplant Parmesan


Each and every day we have to settle the same two annoying questions hanging over our heads. The first, what am I going to wear? And the second, what should I have for dinner?
It’s only too easy to fall into a food rut and get tired of your old favourites. Pasta? Had that yesterday. Stir fry? So sick of it. Chicken? Wouldn’t mind if I didn’t see chicken again for a while.
Luckily, there’s a delicious dinner idea loved by all, but it’s one that tends to be overlooked. And, because it just so happens to be in season, we’re sharing our favourite, ridiculously easy recipe for Eggplant Parmesan.

Ingredients (serves 4):

1 eggplant, peeled, thinly sliced
1 egg, beaten
1 ½ cups Italian seasoned breadcrumbs
2 cups marinara sauce
Mozzarella cheese, thinly sliced
Parmesan cheese, grated
Dried Basil


  1. Preheat oven to 350ºF. Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for five minutes. Flip the slices over, and bake for another five minutes.
  2. Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, one scoop for every slice of eggplant. Place an eggplant slice on each dollop, cover with sauce, then lay slices of mozzarella cheese on top. Sprinkle the Parmesan cheese, then, top with basil.
  3. Bake until golden brown, about 30 minutes.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit, and follow her on Twitter @reneereardin.



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