Eggplant Parmesan

Prep Time: 40 mins | Cook Time: 25 mins | Yield: 4 Servings


  • 1 1/2 Cup of Primizie Flatbread Crisps crumbs - Simply Salted or Italian Everything (Food Process to bread crumb consistency)

  • 1 large eggplants, peeled and cut into 1/3 inch slices

  • 2 eggs, beaten

  • 1/4 cup olive oil

  • 3 cups spaghetti sauce - house made or your favorite brand

  • 1/2 lb shredded mozzarella cheese

  • 1/3 cup grated parmesan cheese


1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes.

2.Rinse and pat dry. Dip each eggplant slice in beaten egg, & dredge with Primizie Flatbread Crisp crumbs.

3. Heat oil in a heavy skillet. Over medium high heat, fry eggplant in hot oil for about 2 minutes per side until golden. Drain on absorbent paper.

4. Preheat oven to temperature 350 degrees F. Arrange half the eggplant slices in the bottom of a baking dish that's sprayed lightly with nonstick spray.

5. Spread half the sauce over top. Sprinkle with half the mozzarella & half the Parmesan. Repeat layers.

6. Bake 20-25 minutes or until mixture is bubbly.