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Eggplant Parmigiana Appetizer

November 2, 2011

A great start for any meal yet easy enough to do for a weeknight without making an entire pan of Eggplant Parmesan.  I usually do have Marinara in the freezer but have made it with a “good” jar of Marinara from a local store and since everything else is bursting freshness your guests will never know.

Eggplant Parmgiana Appetizer


  • 1 Lg. Eggplant (1/2″ slices)
  • Salt & Pepper
  • 2-3 T. Olive Oil
  • 3/4 C. Bread Crumbs
  • 1-1 1/2 C. Marinara Sauce (or purchase your local favorite)
  • 1/2 lb. Fresh Mozzarella
  • 2 Beefsteak Tomatoes
  • 1/2 C. Parmesan Cheese (grated)
  • Fresh Basil Leaves (for garnish)


  1. Salt and pepper eggplant slices
  2. Place in breadcrumbs on both sides
  3. Saute in olive oil on both sides 2-3 minutes; remove. drain on paper towels and let cool
  4. Warm the Marinara Sauce
  5. Set eggplant slices on baking pan; add about 1-2 T. Marinara Sauce on top
  6. Add 1 slice of tomato, a slice of Mozzarella and some Parmesan Cheese
  7. Bake at 350 degrees for about 15 minutes
  8. Remove from oven; place on warmed plates; top with a t. of Marinara Sauce and some basil leaves

(Serves 6-8)

Recipe adapted from

4 Comments leave one →
  1. November 3, 2011 11:58

    Oh boy does that look great!

  2. November 2, 2011 18:27

    Such a delicious appetizer. I only think of eggplant parmigiana as a main course. Thank you for your great idea.

    • November 2, 2011 19:00

      I think you will love them. I cannot take credit though, had them in Italy many times at many restaurants. Thank you for visiting.

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