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Eggplant Parmesan

Prep Time:

45 Minutes

Cook Time:

1 Hour


6 Servings


Main Dish

About the Recipe

One of our oldest family recipes! This has been lovingly passed down through the generations (along with the Abundant Garden marinara recipe!) and it's a staple meal in our family. Perfect for a cold winter's day.

*A note about the eggplants: they will suck up a lot of oil during the skillet phase. Be aware of how much oil you are using as it may seem like you haven't used much, but have actually used quite a bit! There is a bit of a learning curve to this. We recommend using a basting brush and lightly brushing the eggplant slices with the olive oil. We find that that helps us from overusing oil.


  • 2 medium Eggplants, cut into 1/2" slices

  • 1 jar Abundant Garden marinara

  • 2 cups Parmesan Cheese, shredded

  • 1 cup Mozzarella Cheese, shredded

  • Olive Oil

  • Salt and pepper to taste


Step 1

Preheat your oven to 350°F. Wash and slice the eggplants into 1/2 inch slices, leaving the skin on.

Step 2

In a skillet, or on a griddle, fry the eggplant slices in olive oil until softened and browned on both sides. 

Step 3

In an oven safe baking tray, place a layer of the cooked eggplant slices. Sprinkle liberally with salt and pepper. Spread over a thin layer of parmesan cheese over the eggplant. Add a layer of the Abundant Garden marinara sace to cover the cheese and eggplants. Repeat until baking tray is full. The last layer should be the marinara sauce.

Step 4

Bake in your preheated oven for 1 hour. After an hour, remove tray from oven, spread the mozarella evenly over the top of the dish and place back in the over to melt cheese, about 10-15 minutes.

Step 5

Serve hot on its own or over pasta and with a side of our Industrial Strength Garlic Bread.

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