Main Courses, Recipes, Sauces & Marinades

Tower of Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

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.

Tower of Eggplant Parmesan

0 from 0 votes
Recipe by Nicole Course: Main Courses, Recipes, Sauces u0026amp; Marinades


Prep time


Cooking time




  • 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)


  • Cut eggplant very thinly
  • Season to taste
  • Dip into egg
  • Coat with bread crumbs
  • Heat oil and lightly fry on both sides till golden
  • Stack layers of eggplant with sauce and cheese between each one
  • Put in 350 degree oven for about 10-12 minutes.


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


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

Leave a Comment

Your email address will not be published. Required fields are marked *