Baked Eggplant Parmigiana

(Makes 4 servings)


1                                           large egg

1 tablespoon (15 ml)            water

2/3 cup (160 ml)                   coarsely crumbled soda crackers

1/2 cup (125 ml)                   freshly grated Parmesan cheese

2 tablespoons (30 ml)           freshly grated Parmesan cheese set aside for final layer

1/2 teaspoon (2.5 ml)           dried oregano

1/2 teaspoon (2.5 ml)           dried basil

1                                           large eggplant, peeled, sliced into 1/2-inch rounds

1                                           can (680 ml) tomato sauce

1 1/4 cups (310 ml)              freshly shredded mozzarella


Preheat oven to 375° F (190° C).

Cover a baking sheet with parchment paper.

In a bowl, combine egg and water. Whisk to mix well.

In a larger bowl, combine the crackers, Parmesan cheese, oregano, and basil. Mix well.

Dip the eggplant slices in the egg mixture, shake to remove excess liquid, and place the slices into the cracker mixture. Turn the eggplant over to be sure all sides are coated with crackers.

Place the breaded eggplant on the parchment lined baking sheet.

Bake for 20 minutes then turn and bake for 20 minutes more.

Remove the eggplant from the oven. Turn the oven temperature up to 400° F (204° C).

Cover the bottom of an 8 x 8 baking dish with 1/3 of the tomato sauce.

Arrange 1/2 of the breaded eggplant over the sauce.

Cover the eggplant with 1/3 of the tomato sauce. Spread 1/2 of the mozzarella cheese over the tomato sauce.

Place a second layer of eggplant. Cover the eggplant with the remaining tomato sauce. Cover the sauce with the remaining mozzarella. Top the mozzarella with the remaining Parmesan cheese.

Bake for 20 minutes. Let stand for 5 minutes before serving.

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