Contributor Two Contributor Two
LISA DAGG's Eggplant Parmesan
Contributor Two Contributor Two
Why do I like this? It has a great flavor, it’s always a hit and simple to make. I’m not really big on meat dishes. So this is great for veggie lovers. I also have some dear Italian friends here in California who say that my recipe is even better than their mama’s! They often ask me to make this dish. Not bad for a country girl, huh?

Eggplant Parmesan


• 1 med / large eggplant
• 3 eggs
• 2½ cups of flour
• 1 tsp of garlic powder (or more to taste)
• ½ tsp of salt
• ½ tsp of pepper
• ¼ cup of butter (just use half of it at a time)
• 2 tbsp of olive oil (also use half at a time)
• 3 cups of pasta sauce (I prefer Italian imported)
• 12-16 oz of shredded mozzarella
• ½ cup of grated parmesan cheese


1.  Set oven to 350°
2.  Slice eggplant into ¼-inch slices, discarding the top and bottom pieces.
3.  Beat eggs in bowl.
4.  Mix flour, garlic, salt and pepper in separate bowl.
5.  Heat half the butter and olive oil in skillet on medium heat.
6.  Dip each slice of eggplant into egg mixture, then fl our mixture, and brown each side in skillet.
7.  When fi nished browning, layer in fan-like style into 9½ x 11 greased Pyrex.
8.  Pour pasta sauce over eggplant, cover with shredded cheese and sprinkle parmesan on top.
9.  Bake for 45 minutes.