Baby Eggplant Parmigiana

Baby Eggplant Parmigiana

Serves 4 to 6 


  • 1 jar Monte Bene Garlic Marinara pasta sauce 
  • Vegetable Oil
  • 4 baby eggplants
  • 3  eggs, beaten
  • 1/2 cup Parmesan, freshly-grated 
  • 6 slices fresh mozzarella
  • 2 cups seasoned bread crumbs
  • Fresh basil leaves

Preheat oven to 350. Rinse baby eggplant, remove the skin and slice into 1/2 to 3/4  inch slices. In a large frying pan, heat oil. Dip eggplant slices into egg and then into bread crumbs, coating completely. Place the breaded eggplant in hot oil and cook each side until golden brown.

Coat the bottom of a baking dish with 1 to 2 cups of Monte Bene Garlic Marinara pasta sauce. Layer the sauce with half of the cooked eggplant slices. Top with mozzarella and a second layer of eggplant slices and pasta sauce. Sprinkle with grated Parmesan cheese. Bake uncovered for 10 to 15 minutes or until mozzarella cheese is fully melted. Remove from oven and sprinkle with Parmesan cheese. Garnish with basil and serve.