Michelle's Blog

My life as a wife, homemaker, friend, Christian

Eggplant Parmesan February 2, 2009

Filed under: Recipes — mrswade @ 10:22 pm
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I was a little nervous about this recipe.  I had left over spaghetti sauce that I had frozen and didn’t know what to do with.  We were tired of spaghetti and I hate to throw anything out so I thought of eggplant parmesan.  I always try to make inexpensive recipes because Jake and I are on a pretty tight food budget.  2 eggplants cost me $2.98 and I threw out almost 1/2 an eggplant.  Next time I’ll just get one big one or two small ones.  Mozzerella was about 2.50, the parmesan I already had and I made my own bread crumbs.  Here’s the recipe.


  • 2 eggplant, peeled and thinly sliced (mine were about 1/4 inch)
  • 2 – 3 eggs, beaten (start with 2 and crack another if needed)
  • 2-2/3 cups Italian seasoned bread crumbs (I just stuck 3 slices of bread in my food processor and then toasted them under the broiler, though I think I should have either toasted them less or not at all so they toasted more to the eggplant later.)
  • 4-6 cups spaghetti sauce (I’m not sure exactly how much I used, but I know I could have used more)
  • 8 ounce package mozzarella cheese, shredded
  • 1/3 cup grated Parmesan cheese (I used way more than this but I wanted to get rid of the parmesan I had sitting in the fridge)
  • 1/4 teaspoon dried basil


  1. Preheat oven to 350 degrees F
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.

Jake kept going on and on about how delicious this was, I really liked it too.  It was far better than the eggplant parmesan I had had in my schools cafeteria 😉  Overall it turned out wonderful and is a cheap way to use up the extra spaghetti sauce (because I always make way too much!)  And healthy…I think (maybe with low-fat cheese?)