My Baked Eggplant Parmesan Recipe

Today I am sharing my delicious Baked Eggplant Parmesan recipe with my readers. For years, I have been enjoying other people's recipes for this nutritious vegetarian dish. It was high time that I make baked eggplant parmesan in my own kitchen. This is one tasty dish that surely tastes better than it actually looks! The challenge is how to make it look pretty on a plate.

Well, at least it is a pretty plate! You've probably seen the Corelle Bamboo Leaf Square Round 16-Piece Dinnerware Set a lot in my various food recipes. I really love the square shape of the Corelle dinnerware along with the pretty bamboo leaf design.

My Baked Eggplant Parmesan Recipe Cost

I went shopping at my local Publix to pick up the necessary ingredients. So, how much does it cost to make?

I didn't need to pick up the olive oil, which I used to coat my two baking dishes, since I already had that item. You get a pretty good idea how much it will cost to make baked eggplant parmesan. I spent a little over $30.00 on that shopping trip. Depending upon your serving portions, you can easily serve up to 8-12 with this recipe.

It surely isn't a cheap dish as the cheese cost is a bit much. You may opt to use a bit less cheese in your recipe! In my ingredients photo below, you don't see the second jar of spaghetti sauce that I used.

My Baked Eggplant Parmesan Recipe

Ingredients:
2 bags shredded mozzarella cheese
2 bags shredded parmesan cheese
8 oz. ricotta cheese
2 jars spaghetti sauce
3 cups bread crumbs
4 eggs
6 tablespoons of olive oil
Dash of salt and pepper

Instructions:
Prepare for bread crumb dip: Crack the eggs into a dipping dish and blend well. Pour the bread crumbs into another dipping dish.

Prepare baking dishes: You will need two baking dishes. I use a large Pampered Chef rectangular stoneware dish and a Corningware square casserole dish. Add olive oil to bottom of both dishes and distribute evenly.

Remove the skin from the eggplants. Cut into ½ inch slices. Dip the eggplant slices in the egg wash and then into the bread crumbs; generously coating both slides with bread crumbs.

Add one layer of the eggplant slices to your baking dishes. On top of that layer, distribute the ricotta cheese in teaspoonfuls. Add one jar of spaghetti sauce on top. Sprinkle one bag of mozzarella cheese and one bag of parmesan cheese on top.

Add second layer of the eggplant slices to your baking dishes. Add second jar of spaghetti sauce on top. Sprinkle second bag of mozzarella cheese and second bag of parmesan cheese on top.

Bake at 350 deg. F for sixty minutes.

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Eggplant Parmesan in Baking Dishes

I love my Pampered Chef rectangular stoneware baker! You can find something like it at Amazon; Rectangular Baker 9" x 13". I love how the stoneware evenly distributes the heat for baking your casserole dish.

That is my 2 qt. baking dish from the Corningware StoveTop 4-pc Blue Cornflower Casserole Set. I have had this casserole set for over forty years! It sure does go the extra mile.

My Baked Eggplant Parmesan Recipe - Done!

My Baked Eggplant Parmesan Recipe - Freezer Dishes

I opted to only prepare three corningware freezer dishes and the rest went in the refrigerator. I sure had more than my fill of baked eggplant parmesan for a lot of meals. You probably don't want to prepare the full recipe if you are a single person ... not unless you invite the family over for dinner. This would be a great recipe to prepare as a Thanksgiving side dish! If you are attending a family get-together, you can take the stoneware casserole dish and keep the corningware dish for yourself!

What's different about my recipe? In some other recipes, you will bake the eggplant slices first. I personally prefer to not go through that extra step, but instead to bake the two dishes a bit longer to ensure the eggplant is fully baked. Also, you may opt to not add any extra salt and pepper to your recipe and let your guests season their own dishes. I find the ingredients I used had enough seasonings for my personal taste. I've also noticed that in some recipes, the skin is still on the eggplant!

Eggplant Nutritional Information

Hey! They say you should eat more eggplant as it is good for you. And, if you find younger eggplants, to leave the skin on for additional nutritional benefits. Check out the facts on eggplant nutrition from that printer-friendly page!

P.S. The next time I prepare My Baked Eggplant Parmesan Recipe, I will be cutting the recipe in half.

Stuffed Cabbage Rolls Vegetarian Recipe

Some of my loyal readers have asked if I had a vegetarian recipe for making Stuffed Cabbage Rolls. Well, as a matter of fact, I do! And, the recipe is also Hungarian. As I am a fan of all things made in Hungary, I am proud to share this delicious recipe for all the vegetarians who don't eat meat.

This is the Toltott Kaposzta Vegetarian Recipe and it is a rather famous recipe, you know?

It was presented at the Magyar Kongresszus of the Hungarian Association in Cleveland, Ohio in November 2005. I wasn't there, but wished I was.

I'm originally from Cleveland, Ohio which is a big melting pot of Eastern Europeans and Hungarians who know their stuffed cabbage.Without further ado, here is what you are waiting for!



Toltott Kaposzta Vegetarian Recipe
Preparation of the ingredients.

Saute in a pan:
3 Tbsp. olive oil
2 small onions, chopped
1 eggplant, peeled and cubed
12 oz. tofu, crumbled
1 Tbsp. season-salt mix or Vegeta

Next add to above:
1 pkg. Morning Star crumbles
1 Tbsp. Hungarian paprika
1/4 teaspoon white pepper
1-2 cups finely ground walnuts
1 Cup shredded cheddar cheese (optional)
1-2 cups bread crumbs -- may substitute with Pepperidge Farm Herb stuffing mix

Then add:
4 eggs beaten
4-5 cups Brown Minute Rice or cooked Brown Rice
Approx. 1 cup water
Pinch of seasoning
Few drops of oil

Instructions:
Put all the above into a pressure cooker or microwaveable dish: Wrap above filling, large spoonful each, into parboiled cabbage leaves. Then place the stuffed cabbage pockets into microwave dish or pressure cooker. Fill with about 1 inch of water seasoned with seasoning salt or Vegeta and bit of oil.

Steam cook in pressure cooker about 4 minutes or in microwave. (Time depends on quantity -- just a few minutes cooking time is all that is needed.)

Prepare shredded cabbage:
Approx 1/4 cup olive oil
2 small onions thinly sliced
1 small head of cabbage (use outer leaves for rolls and shred remainder)
1 pkg. of sauerkraut, rinsed and drained
1 bay leaf
Seasoning salt or Vegeta
1/2 cup water
Pam or other vegetable spray
Sour cream
Salt to taste

Slice onions thin and saute in oil for a few minutes - until glassy. Add cabbage, sauerkraut, seasoning and salt. Cook shredded cabbage mixed with drained sauerkraut until cabbage is soft.

In baking dish spray pam on bottom. Spread approx half of cabbage on bottom. Then place stuffed cabbages next to each other throughout the pan. Cover with remainder of cabbage. Spread top with sour cream.

Bake 350-375 for about 1/2 hour until it bakes through real well and sour cream is well set. --Magyar Marketing.

How to Make Stuffed Cabbage Two Different Ways!
You get the vegetarian version along with the more traditional meat version.

Get a Hungarian Cook Book!

Try Helens Hungarian Heritage Recipes. This is a large print edition.

I have actually chatted with the author of this excellent book. Clara Czegeny has shared "a culinary treasure of truly Hungarian Classic Recipes" that have been in the Szabo-Czegeny families for generations.

Learn about the use of paprika in traditional dishes. Get detailed instructions to prepare these recipes. They've got my favorite dishes from Chicken Paprikas and Cabbage Rolls to Poppy seed and Walnut Rolls.

You'll feel like you were immersed in the flavors of Hungary; with a little humor thrown in for good measure.

Thanks for visiting!

Are you a long-time vegetarian or recent convert? Hey, you don't have to be vegetarian to try this recipe. If you love Hungarian food like I do, you must try it. Normally, I make mine with meat ... but it is all good.

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content.