Eggplant Parmesan


This classic Italian dish is a favorite among vegetarians. It is delicious served piping hot with Italian bread and a nice salad.

    • 3 tablespoons olive oil
    • 1 large eggplant
    • 1 whole egg, cracked and in a small dish
    • 1 cup of flour
    • 1 cup of cornmeal
    • 2 teaspoons of seasoning salt
    • 2 cups of marinara sauce
    • 2 cups of mozzarella cheese
    • 1 cup of parmesan cheese
    • More olive oil
    • Basil, oregano and rosemary


Preheat oven to 350° F. Mix cornemeal, flour and seasoning salt together with a wire whisk. While heating three tablespons of olive oil in a frying pan, peel the eggplant and then slice it into 1/4 inch slices. Dip a slice in the egg, then into the dry mix, coating it on both sides and the edges. Place in the hot oil to brown. Once they are fried, put the slices on a cookie rack or paper towel to drain.

Next, use a little more oil to coat the bottom and sides of a large baking dish. Smear a soonful of marinara sauce on the bottom. Then, layer the fried eggplant slices, smear sauce on top of them then, generously sprinkle some mozzarella and parmesan on top of the slices. Repeat this in the second layer and maybe third. Top the whole thing with the remaining cheese, the basil, the oregano and the rosemary. Cover and put in the oven for 30-40 minutes, until cheese bubbles. Remove the cover for the last ten minutes then take the eggplant parmesan out. Serves 6.