Susie’s Eggplant Parm

This eggplant is so delicious! It’s one of those dishes that everyone loves, and you keep going back to. You don’t even feel that guilty eating it because it’s baked and not fried. It’s a bit time consuming, but definitely worth the wait!


We first discovered this recipe Junior year, when we cracked open Susie Fishbein’s newest book; Kosher by Design: Teens and 20-Somethings. Since then it has become a staple in our diet! Amanda always is in the mood for Eggplant, Elli just has to take her lactose pills first.

The Recipe


2 medium, 3 inch diameter, Italian eggplants (1.5 pounds total), peeled and sliced in ¼ -inch rounds

coarse or kosher salt

2 cups of all purpose flower

4 large eggs, lightly beaten

4 cups (8 ounces) panko breadcrumbs

¼ cup grated parmesan cheese

1 teaspoon dried oregano leaves

1 teaspoon garlic powder

½ teaspoon of dried parsely

½ teaspoon of dried basil

2 jars marinara sauce

1 cup fat-free ricotta cheese

16 ounces shredded mozzarella


  1. Preheat oven to 450o F. Spray two cookie sheets or pans with nonstick cook spray
  2. Place the eggplant slices in a single layer on a flat surface. Sprinkle with salt, cover with paper towels, and let sit for 20 minutes (this allows the salt to extract the bitterness from the eggplant)
  3. Rinse the eggplant and dry.
  4. Make a three part breading station with the flour in one bowl, eggs in the second, and the breadcrumbs, Parmesan, oregano, garlic powder, parsley and basil into the third.
  5. Dip a piece of eggplant in the flour, shake off excess, then dip it in the egg, and then dip into the flavored breadcrumbs. Put it on the cookie sheet and repeat with all slices.
  6. Bake the eggplant slices for 8 minutes on each side
  7. In a 9-by-13-inch baking pan spread a layer of marinara sauce and then put a layer of eggplant on top of it.
  8. In a bowl mix the ricotta with the second jar of marinara. Put one layer of this sauce over the eggplant and then put half of the mozzarella on top of it.
  9. Repeat for a second layer; plain sauce, eggplant, ricotta sauce, and cheese
  10. Bake in the oven, covered for 10 minutes, and then uncovered for about 15 minutes.



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