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Eggplant Parmesan In Sansonetti Sauces Marinara Sauce




  • Cut top and bottom off eggplants.

  • Slice 3/4 inch slices of eggplant.

  • Add salt, pepper, and granulated garlic to flour.

  • In separate bowl, beat eggs with water.

  • Coat eggplant slices in flour, drench in egg wash and then coat in bread crumbs.

  • Fry breaded eggplant in olive oil on both sides until brown, drain on paper towels, and place in baking dish.

  • While eggplant is still hot sprinkle on Parmesan cheese.

  • Top with Sansonetti Sauces Marinara Sauce, Eggplant Pasta Sauce or Spicy Arrabiata Pasta Sauce.

  • Top with more Parmesan cheese and shredded mozzarella cheese.

  • Bake at 250 for 30 minutes.

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