It is an excellent Italian dish.



  • Olive oil, for baking sheets
  • 2 large eggs or water
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  •  1 large eggplant  peeled and sliced into thin slices
  • 6 cups (48 ounces) store-bought chunky marinara sauce 
  • 1 1/2 cups shredded mozzarella


  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip eggplant slices in water or egg, then in bread crumbs. Place in a single layer on a baking sheet.
  • Bake for 10-15 minutes on both sides or until the egg plant gets crispier.
  • Add 1 tablespoon of butter in a saucepan and warm up the marinara sauce.
  • In a  casserole, arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
  • Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
  • Let stand 5 minutes before serving. Add oregano,dried basil, pepper, salt and crushed red pepper according to taste and enjoy!

By Mrs. Janani Sriram, my daughter.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s