Easy Eggplant Parmesan
A Note from Feedfeed

Love from Munchkin Time Blog created this recipe using Muir Glen Fire Roasted Diced Tomatoes.  She found all the ingredients at her local co-op! You can find your local co-op here and try this recipe too. 


Prep time 20mins
Cook time 20mins
Serves or Makes: 6


For the Tomato Sauce:

For the Eggplant Parmesan:

  • 1 eggplant, thinly sliced into 1/4" thick pieces
  • 1/ 3 cup flour
  • Kosher salt, as needed
  • Black pepper, as needed
  • 1/ 2 cup milk
  • 1 egg
  • 1 cup Italian Seasoned bread crumbs
  • 3 tablespoons avocado oil, plus more for frying
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, for garnish
  • Fresh basil, for garnish

For the Sauce:


  • Step 1

    Place all ingredients inside the sauce pan & bring it to a boil, reduce the heat and simmer for about 30 minutes. Stirring few times.

For the Eggplant Parmesan:

  • Step 1

    Preheat the oven to 400˚F. To prepare eggplant, into 1st bowl add flour and season it with salt and pepper to taste. Using 2nd bowl, beat 1 egg with 1/2 cup milk. In 3rd bowl place 1 cup of bread crumbs.

  • Step 2

    Now, coat each side of eggplant slices in flour mixture, follow by egg mixture and then bread crumbs. After place them on a plate.

  • Step 3

    Over medium/high heat, heat about 3 tablespoons of avocado oil in large skillet. Cooking in batches, add eggplant slices and cook for about 3-4 minutes on each side or until golden color - adding more oil as needed. Remove to a paper towel. Repeat until all eggplant slices are fried.

  • Step 4

    Using a baking dish, spread 1/2 of the tomato sauce on the bottom of the dish. Then place eggplant slices over the top. Spread the rest of the tomato sauce over each eggplant slice and cover it with mozzarella cheese.

  • Step 5

    Bake for 15 minutes on a middle rack, or until cheese is melted and has a golden color on top. Garnish with freshly chopped parsley or basil. Serve with pasta of your choice. Enjoy!