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  • Writer's pictureL.D. Walters

Eggplant Parmesean

I will be making two types. One traditional and one gluten and dairy-free.



TRADITIONAL

  • 1 jar of spaghetti sauce

  • Parmesean

  • Mozzarella

  • Eggplant thinly sliced

  • 1tsp of basil

  • Panko or crushed croutons

  • 2 eggs


  1. Preheat oven to 350. Get a long pyrex dish if you have behemoth eggplant slices like I had. 🤣🤣🤣🤣A small one if you have normal sized eggplant.


  1. Pour the jar of spaghetti sauce-I used prego chunky style because it tastes fabulous-into the pyrex.


3. Whisk two eggs in a bowl together and pour panko or croutons in another bowl.



4. Now, dip the slices of eggplant in the eggs and then the croutons.

5. Place them in the pan before spreading the mozzarella parmesan mixture over it. Repeat until all slices are layered on top of each other.

6. Put in the oven for an hour













Gluten/Dairy-free


  • 2 eggs

  • 1 jar of Prego chunky style

  • Eggplant thinly sliced

  • 4 cups of gluten-free Panko

  • 2 cups Daiya mozzarella or as needed


  1. Get a long pyrex pan and pour 1 jar of prego on the bottom.


2. Whisk two eggs in a bowl


3. Pour 1 package of gluten-free panko in another.

4. Dip eggplant slices in egg and panko. Add in the pan. Spread cheese on top. Repeat until all slices are layered on each other.


5. Put in the oven for an hour or until golden brown






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