Betty's Eggplant Parmesan

You'll need:

  • 1 large eggplant
  • 3 eggs
  • 2 Tbsp water
  • olive oil 
  • 1 1/2 c part skim mozzarella cheese, shredded
  • 1/2 c grated parmesan cheese
  • 15 oz. spaghetti sauce 


  1. Peel and thinly slice eggplant.
  2. Beat together 3 eggs with 2 Tbsp water to create an egg wash. 
  3. Heat enough oil in a skillet to cover the bottom. 
  4. Dip slices of eggplant in egg wash and place in skillet, browning on each side. 
  5. Place browned eggplant on paper towel to drain.
  6. Cover the bottom of a 13x9x2, or lasagna pan, with spaghetti sauce. Place browned eggplant in pan, layering with mozzarella and parmesan cheeses. You should have 3 or 4 layers in all. 
  7. Cover top layer with sauce, then add mozzarella cheese.
  8. Bake covered in 375 degree oven for about 35-40 minutes. 
  9. Remove cover and let the cheese brown slightly.

TIP: This can be made a day ahead and stored in fridge before baking