Tower of Eggplant Parmesan

Tower of Eggplant Parmesan

by Nicole on October 24, 2011

I have always had a love for Eggplant Parmesan. I honestly often choose it over chicken in a restaurant. I have made it a million times at home and one day I saw someone suggest how to do it a little differently. I have seen the layered look before but still never thought to make it that way at home. Now I am not going to try to tell you that it is the pancake like stacking that makes a bit of difference in anything but the aesthetics of this dish. That being said it is the thin slicing of the eggplant which somehow does make this taste better. I know sounds silly but it did. Give it a go and see for yourself.  Check out the Oven Roasted Tomato Sauce recipe for a great sauce to accompany the eggplant.

*The amount of sauce and cheese is based on my usage so please feel free to add or subtract based on your preference*

Tower of Eggplant Parmesan
Prep time
Cook time
Total time
Serves: 4
  • 2 medium Eggplant
  • 2 cups Whole wheat breadcrumbs (or your fav)
  • Salt and pepper to taste *I also used a dried Italian herb blend*
  • 2 eggs beaten
  • Oil for frying
  • 3 cups marinara sauce
  • 4 cups Mozzarella cheese (your choice on which type ex-whole milk etc)
  1. Cut eggplant very thinly
  2. Season to taste
  3. Dip into egg
  4. Coat with bread crumbs
  5. Heat oil and lightly fry on both sides till golden
  6. Stack layers of eggplant with sauce and cheese between each one
  7. Put in 350 degree oven for about 10-12 minutes.



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{ 2 comments… read them below or add one }

a farmer in the dell January 29, 2013 at 12:01 AM

Oh my gosh!!! I need to make this ASAP!! sounds amazing!

Nicole January 29, 2013 at 8:43 PM

My eggplant love is deep and real 😉 Enjoy, right now! :)

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