Eggplant Parmesan Supreme (And Other Eggplant Recipes!)
Eggplant Parmesan Supreme is one of my absolute favorite dishes! This version avoids the flour that most recipes of Eggplant Parmesan require, therefore creating a lower carb and gluten-free dish. But this Eggplant Parmesan recipe is anything but lower in taste! Why? Instead of coating the eggplant in flour, I coat it in flavorful Parmesan cheese! You really have to try it to believe it!
The flavors of the Parmesan cheese, spaghetti sauce, and eggplant blend so delightfully together! Mmmmm.....!
Eggplant Parmesan Supreme Recipe
- Easy illustrated step by step directions for Eggplant Parmesan
Note: Printable directions can be found farther down the page!
1 large eggplant
1 five oz tub of finely grated Parmesan cheese
Additional shredded, grated, or shaved Parmesan cheese (3 to 4 ozs)
2 cups of mozzarella cheese
1 44 oz jar spaghetti sauce or homemade spaghetti sauce
Olive oil or other oil for cooking the eggplant
Step 1: Wash and cut the eggplant into 1/4 in thick slices.
Dip the sliced eggplant in egg and then into grated parmesan cheese.
If necessary, use the back of a spoon to press the cheese onto both sides of the eggplant. Place the egg and cheese covered slice of eggplant into a 3rd empty container. It's fine to stack the cheese covered slices of eggplant in the container. Repeat the process with the remaining slices of eggplant.
Each slice should look something like this.
Step 2: When all of the slices are covered in egg and cheese, cover the container with a lid or plastic wrap, and refrigerate for 30 minutes to an hour.
Step 3: Grease a 13 by 9 inch casserole dish and set aside. Preheat the over to 350 F.
Drizzle a little olive oil on a skillet. Cook the eggplant on medium heat in the skillet..
When the cheese on the top becomes smooth and melted, and the bottom turns a golden brown, flip the slices of eggplant over and cook the second side until it's golden brown.
As each slice finishes cooking, place it in the greased casserole dish.
Step 4: On top of the first layer of eggplant, place a layer of spaghetti sauce, followed by a layer of mozzarella. Top this with more eggplant as it becomes ready. Continue making layers of eggplant, sauce, and mozzarella until you've used all of the eggplant. It's fine if the top layer of eggplant isn't enough to cover the whole casserole. On the very top, add a layer of Parmesan cheese. Bake in the oven for 35 minutes.
Layer: eggplant, sauce, and mozzarella,
ending with a layer of Parmesan cheese on the top.
Bake for 35 minutes.
Eggplant Parmesan Supreme with Salad
- 1 large eggplant
- 1 five oz tub of finely grated parmesan cheese*
- 2 eggs
- 2 cups of mozzarella cheese
- 1 44 oz jar spaghetti sauce or homemade spaghetti sauce*
- Additional shredded or grated parmesan cheese (3 to 4 oz)
- Olive oil
- Wash and cut the eggplant into 1/4 in thick slices. Select two bowls or storage containers that are fairly shallow and only a little bigger than the slices of eggplant. Put the finely grated Parmesan cheese into one of these containers. Crack the eggs into the other container, and beat them gently with a fork. You'll need a larger bowl, storage container, or dish to place the eggplant slices in once they have been dipped. (The container needs to be one that can fit into your refrigerator.) Use a fork to dip the first slice of eggplant into the egg, making sure to turn the eggplant over so that it becomes completely covered in egg, Next, dip the egg-covered slice of eggplant into the Parmesan cheese. Use the back of a spoon to gently press the Parmesan cheese onto both sides of the eggplant. Place the egg and cheese covered slice of eggplant into the 3rd empty container. Repeat the process with the remaining slices of eggplant. When all of the slices are covered in egg and cheese, cover the container with a lid or plastic wrap, and refrigerate for 30 minutes to an hour.
- Grease a 13 by 9 inch casserole dish and set aside. Preheat the over to 350 F. Drizzle a little olive oil on a skillet. Cook the eggplant slices on medium heat. When the cheese on the top becomes smooth and melted, and the bottom turns a golden brown, flip the slices of eggplant over and cook the second side until it's golden brown. As each slice finishes cooking, place it in the greased casserole dish. When the bottom of the casserole dish is covered, add a layer of spaghetti sauce, followed by a layer of mozzarella cheese. Continue making layers of eggplant, sauce, and mozzarella until you've used all of the eggplant. It's fine if the top layer of eggplant isn't enough to cover the whole casserole. On the very top, add a layer of Parmesan cheese. Bake in the oven for 35 minutes.
- * Note: You might want to have extra spaghetti sauce and finely grated parmesan cheese on hand when preparing this recipe. The amount you'll need really depends upon how big your eggplant is. A larger eggplant may require a little more of each of those items. Also, the finely grated - almost powdery - parmesan cheese works MUCH better for coating the eggplant, but any kind of parmesan cheese (except moldy! ;-) ) will work for adding to the top of the casserole.
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Vegan Eggplant Recipes - All the eggplant recipes in this section are vegan! If you try one and like it, please come back and let us know in the guestbook.
- Vegan Roasted Eggplant Recipe
Recipe includes: eggplant, red onion, mushrooms, olive oil, sea salt, red rice, balsamic vinegar, and your choice of greens.
- Eggplant and Chickpea Curry
Recipe includes: eggplant, onion, red bell pepper, cumin seeds, ground coriander, turmeric, asafetida (or garlic), diced tomatoes, ginger paste or minced ginger root, cayenne or other hot red pepper, chickpeas, parsley or cilantro and garam masala.
- Spicy Sichuan Eggplant
Recipe includes: Asian eggplant, vegetable stock, chili bean paste, soy sauce, rice vinegar, yellow rice wine, sugar, peanut or vegetable oil, garlic, ginger. Sichuan peppercorn, cornstarch, and scallions.
- Mediterranean Eggplant and Barley Salad
Recipe includes: eggplant, zucchini, extra-virgin olive oil, salt, black pepper, scallion, ground cumin, ground coriander, cayenne, pearl barley, vegetable broth. fresh lemon juice, garlic, sugar, cherry tomatoes, Kalamata or other brine-cured black
© 2010 JanieceTobey
Jeni on December 09, 2017:
I love this recipe and make it often. Question... Have you ever assembled put in freezer and baked it later? I'm thinking about Christmas.
Shawn M Hayes on April 17, 2017:
WOW WOW. So, I really appreciate this recipe. I made it exactly as described except I did sweat the eggplant with salt for close to an hour. Then I dipped it in the egg mixture followed by the freshly grated parmesan and stacked the slices in the containers. I however, put the containers in the fridge overnight. The eggplant sweated out much more and allowed me to discard much more liquid. I fried the slices until golden brown but I added garlic, oregano, and basil. Then I layered the finished pieces with sauce and cheese in the greased dish and baked in the oven at 350 for 35 min. The results were so good.
This recipe provided the main baseline for me and I was just tweaked it a little. Came out really really good!! Oh, I used two eggplants for three people and some leftovers for lunch.
DEBANGEE MANDAL from India on April 15, 2017:
Eggplants have always been my favourite.. Loved it!
JanieceTobey (author) on September 18, 2014:
Thanks for writing Cobo! You are right that in many recipes, it's necessary to sweat the eggplant with salt. I haven't found this to be true with my Low Carb Eggplant Parmeasan Recipe. This recipe works well without using the salt. Feel free to try it anyway, if you like though! Maybe some people will like it better that way. Enjoy!
Cobo on September 17, 2014:
IMHO, the eggplant needs to be sweated with salt to get the nasty taste liquid out of it. And don't make the mistake of using fresh Mozzarella. It make it watery.
Fay Favored from USA on April 01, 2014:
I haven't made this is so long I've forgotten how. Thanks Janiece. Found this on Pinterest.
Canterburybelle on January 23, 2014:
Nice collection of recipes. I love eggplant, too.
VspaBotanicals on January 14, 2014:
Thank you for giving me a new way to prepare eggplants. Looks sooooooo yummy!
seleen fouad on January 12, 2014:
pictures are great well done!!
SquidooPower on January 02, 2014:
I make a very similar recipe using nutritional yeast and it's amazing. Nice work.
Johanna Eisler on November 24, 2013:
I must try this when my GF daughter comes to visit! She'll love it!
anonymous on September 18, 2013:
Awesome recipe. Just a suggestion: If you want a little more tasty flavor, try adding some dried spices to the parmesan cheese before you coat the eggplant. This will give you a whole new flavor experience.
Mary Norton from Ontario, Canada on September 15, 2013:
We love to eat eggplant and I will try your recipe.
quicpost on August 28, 2013:
I love your recipes and will try the eggplants dipped in egg and coated with parmesan cheese only for I love eggplant tempura and this sounds so delicious itself. Thanks for the recipes! The way meat, pork, seafood prices are today it's nice to have many vegetable recipes to stay on budget.
quantumthots on August 13, 2013:
tammywilliams09 on July 06, 2013:
Thanks for the recipe. The ingredients are simple and instructions are easy to follow.
Judy Filarecki from SW Arizona and Northern New York on June 28, 2013:
One of my favorites since I'm gluten free. You've given me some great new ideas. Thanks
Kellylouisa on June 26, 2013:
This sounds delicious and I l ike having a printable version of the recipe. I hope mine comes out as good as your pictures!
wiseriverman on June 26, 2013:
This sounds so good. I can't wait to try it.
mina009 on June 24, 2013:
Wow, your recipe looks absolutely yummy! I love eggplants, they can make really delicious dishes.
SusanSuggests on June 24, 2013:
Great lens! Thanks for the recipes!
rattie lm on June 23, 2013:
Eggplant is the one vegetable I do not like, I have never made a dish from it that I like, but...I am prepared to try this one as it does sound good.
Rhonda Lytle from Deep in the heart of Dixie on June 23, 2013:
This looks so yummy. I hope my eggplants make this year. Fingers crossed. When they do, this will be the first recipe I make!
Shinichi Mine from Tokyo, Japan on June 21, 2013:
Thank you for this recipe. I can't wait to try it out!
RazzbarryBreeze on June 20, 2013:
I love eggplant Parmesan! I will be making this for sure! Thanks for sharing. I also liked the other recipes you shared on here as well. Enjoy your day!
mj11769 on February 24, 2013:
loved your lens...eggplant Parmesan is my favorite food to eat but since I've been doing the Atkins diet for the past few years, I haven't had it very often. I'm very excited to try your recipe.....thank you:)
mj11769 on February 24, 2013:
I couldn't resist your lens once I saw low carb eggplant:) my favorite thing to eat, but since I've been following the Atkins diet or at least some sort of low carb diet, I haven't had too much eggplant Parmesan in the past few years. Looks like a wonderful recipe...I'm very excited to try it....thank you!
Frankie Kangas from California on January 31, 2013:
Oh yum. The parmesan looks terrific. I'm going to add eggplant to my shopping list next week so I can try your recipe. Thanks for sharing. Blessed. Bear hugs, Frankie
ismeedee on December 27, 2012:
Ingredients on shopping list for next week!! Brilliant step by step instructions! Looks so yum!
BarbaraCasey on October 22, 2012:
Bookmarked. Thank you!
Mandy Stradley from Riverton, Utah on October 01, 2012:
ahrendi on July 23, 2012:
I've been looking for a good recipe of eggplant parmesan. Glad to have found your lens. Thanks.
jaredsgirl on July 19, 2012:
Wow does that look super delicious!! I'm definitely trying your eggplant parmesan recipe! Thanks for sharing!
AlleyCatLane on June 17, 2012:
Wow! Definitely got to try this recipe.
eccles1 on June 11, 2012:
I been wanting to try an eggplant parmesan recipe this one looks simple
charlb on June 08, 2012:
I was just informed that this was my 900th Squidlike! Yay! I am happy it's this lens since this is one of my favourite recipes :D
Lenskeeper on June 07, 2012:
Blessed. This looks great. I'm going to adapt it to vegan. Thank you for also including links to vegan eggplant parmesan as well :)
Yvonne L B from Covington, LA on June 04, 2012:
Thanks for the great eggplant parmesan recipe. I'm going to pick some eggplant this afternoon and will enjoy it for dinner.
Paperquest5 on June 03, 2012:
What a great recipe. We grew some beautiful eggplant last year in our garden and weren't sure what to do with them. I wish I had had this recipe then. Filing for future use. Great job!
anonymous on June 03, 2012:
Eggplant is one of my favorite foods ever. Now I must go inspire my husband to make this for me. Great job.
Lisa Morris on June 03, 2012:
Yum, I love Eggplant Parmesan. Blessings.
glowchick on June 02, 2012:
I love Eggplant Parmesan~ have tried some recipes in the past but will give your a try~ looks delicious :)
julieannbrady on June 01, 2012:
I have bought a lot of eggplant parmesan over the years and think I need to learn how to make it for myself. You've spelled it out quite deliciously!
Renaissance Woman from Colorado on April 10, 2012:
This recipe sounds delicious. I'm sure I will try it. Thank you!
JaneEyre9999 on March 31, 2012:
susansweaters on March 31, 2012:
Wow, this looks delicious
Fran Tollett on March 21, 2012:
Looks great. I can hardly wait to make my own. Thanks for sharing.
bames24 lm on March 06, 2012:
haven't tried this before but I definitely will :)
ChrissLJ on February 15, 2012:
Eggplant Parmesan is one of my favorite foods to order at restaurants. I've never tried to make it myself as I didn't know how well it would refrigerate and I can't eat a full batch in one setting.
anonymous on February 15, 2012:
Someone posted this in their GOOGLE+ posts stream and when I saw it, I re-shared it in my GOOGLE+ circles. This is not a recipe that should classified as TOP SECRET. YUM! YUM!!
Ruthi on February 13, 2012:
I also love eggplant parmesan. I don't flour mine either but have not tried cheese instead of flour. I will definitely try out your recipe, thank you!
Tony Payne from Southampton, UK on February 10, 2012:
Nom nom nom this sounds so good. I love Chicken Parmesan, and love Eggplant too, this just looks so tasty. Love the photos and recipes, blessed.
CherylsArt on January 25, 2012:
sheezie77 on January 20, 2012:
It looks Delicious..thumbs up!
Pam Irie from Land of Aloha on January 17, 2012:
I do love eggplant. I've never made eggplant parmesan....only sampled at restaurants. I'll have to make this for me and the hubs. Thank you!
Gerald McConway on January 16, 2012:
Couldn't stand this as a kid and now I eat it all the time, great recipe!
Julia M S Pearce from Melbourne, Australia on January 15, 2012:
I also love eggplants and this recipe looks delicious!
Lisa Morris on January 15, 2012:
This looks like a yummy recipe, I will have to try it sometimes.
Frischy from Kentucky, USA on January 15, 2012:
This looks delicious! I appreciate your step-by-step instructions, because I have not made this before. I have grown eggplant in my garden. This looks like a wonderful way to prepare it. Used to love to get this dish at Joe Bologna's in Lexington, KY. Yum!
E L Seaton from Virginia on January 15, 2012:
Looks interesting. Coming from down home country, we didn't have a lot of eggplant anything. Looks like I need to add to this year's garden plant list.
victoriuh on January 15, 2012:
Looks delicious! I emailed it to my husband. He's been looking for a recipe for this. I provide him with recipes and he provides me with food ;)
Nancy Carol Brown Hardin from Las Vegas, NV on January 15, 2012:
Yum, sounds like the best recipe I've ever heard of for Eggplant Parmesan. I also love your photos. I will try it next week (already grocery shopped this week) and see how it goes. Thanks for sharing, Blessed by a SquidAngel.
DesignedbyLisa LM on January 15, 2012:
I like this variation on the recipe. I'll make sure to try it when y local farm is selling eggplants again.
Annamadagan on January 09, 2012:
Sounds like a fun recipe to try! Nice lens.
Pat Broker from Templeton, CA on December 27, 2011:
I love the eggplant parmesan recipe! It's nice to have a gluten free alternative. I also like your vegetarian lasagne recipe.
menskincaretips on December 14, 2011:
I love eggplant and this recipe looks tasty! I will give this one a try, thanks for sharing!
StephanieH on November 26, 2011:
This looks SOOOO... good! Eggplant Parmesan is one of my favorite dishes to order at an Italian restaurant -- with this recipe maybe I'll be inspired to make my own! Thanks!
anonymous on November 10, 2011:
Oh yummy! I really must try this, as I just love Eggplant - but we call them Aubergines in the UK :)
JanieceTobey (author) on November 06, 2011:
@wyrm11268: Hope you enjoy my eggplant parmesan recipe!
JanieceTobey (author) on November 06, 2011:
JanieceTobey (author) on November 06, 2011:
@firstcookbooklady: There's no need to peel the eggplant! In this recipe, they have no bitter taste whatsoever!
quicpost on October 05, 2011:
Thanks for a great recipe! I love eggplants. Trying your recipe made to my specifications one day!
RecipePublishing on August 17, 2011:
Very nice lens.
Paula V Stout from Midwest on July 17, 2011:
Can't wait to try it! Going to the store today to get the ingredients! Thanks!
Char Milbrett from Minnesota on June 27, 2011:
I am going to try it, although my hubbie wants me to peel them, because he claims the peels are bitter.. I don't know that I can tell the difference myself. Great lens!
Nancy Tate Hellams from Pendleton, SC on June 22, 2011:
Oh me! Your Eggplant Parmesan Recipe sounds and looks delicious. Our son is coming on in a couple of weeks and he loves Eggplant Parmesan so I just might get brave enough to try this. Thanks.
Mishael A Witty on June 11, 2011:
I have actually never even had this dish. I feel like I'm missing out. It sounds (and looks) wonderful. Great pics!
hotbrain from Tacoma, WA on February 05, 2011:
I'm going to try this recipe for Eggplant Parmesan. Your pictures make it look easy!
poutine on February 03, 2011:
Nicely presented with good pictures.
LouisaDembul on January 30, 2011:
Well done! Good pictures and easy to follow. I like this dish and the little twist you gave it!
anonymous on January 23, 2011:
Looks yummy! One of my favorite dishes,thanks for the recipe.
KimGiancaterino on January 23, 2011:
We love to make (and eat) this at our house! Nice job ... congratulations on the purple star!
Sheilamarie from British Columbia on January 15, 2011:
You are so good at including photos with your recipes. Ever consider putting together a book?
wyrm11268 on January 14, 2011:
My husband grew up in an Italian family and has been asking me to make Eggplant Parmesan for ages - I haven't not only because I am not a good cook but for some reason thought that egg plants needed special preparation. However, after reading your lens I can now see how easy (and tasty) it is. Thanks I am going to try to make them this weekend.
capriliz lm on January 12, 2011:
You did an amazing job with your lens! I see why you have a purple star. Congratulations! And the recipe looks soooo good!
the777group lm on January 10, 2011:
Your Eggplant Parmesan Supreme recipe will be added to http://www.squidoo.com/vegetable-lenses-on-squidoo when it is relaunched in a couple of days.
KokoTravel on January 09, 2011:
Excellent presentation of eggplant parmesan... I will even be able to make it for my daughter who is celiac. Thanks so much!
Julianne Gentile from Cleveland, Ohio, US on January 07, 2011:
This looks great! I've been meaning to experiment with a vegan eggplant parm recipe. I just love eggplant in all forms.
hlkljgk from Western Mass on January 03, 2011:
looks sooooo good. one of my favorite dishes. thanks for sharing!
anonymous on January 02, 2011:
I have never ever tried eggplant but I have heard of eggplant parmesan and wondered how to make it....I don't have to wonder anymore. Removing the gluten is wonderful for those who are sensitive and yours sounds and looks like it is heavenly! I love your step by step here, very excellently done once again!
Anthony Godinho from Ontario, Canada on January 01, 2011:
Beautiful and delicious lens with step-by-step instruction and lovely pictures. I love eggplant so I think I'll really like this recipe...blessings! :)
anonymous on January 01, 2011:
I have not been an eggplant fan, but I have been looking to try it again with your recipe.
Sandy Mertens from Frozen Tundra on January 01, 2011:
This looks so yummy!
sukkran trichy from Trichy/Tamil Nadu on January 01, 2011:
i am not a vegetarian but this tempt me. nice lens