How to make Italian Vegetarian Eggplant Parmesan! ||Cooking With Confidence

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Italian Vegetarian Eggplant Parmesan! Let me show you how to make a easy Eggplant Parmesan. This will taste like its straight out of Italy. This dish is easy to make and delicious. It’s the perfect Vegetarian Italian dish. This recipe is full of flavor, and fresh ingredients.

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Total Time: 45min
Prep: 25 min
Level: Easy
Serves: 4-5

INGREDIENTS —- (All can be found in your local grocery)

2 Medium Sized Eggplants (sliced thinly)
2 Eggs beaten
1 cup flour
2 ½ cups Italian seasoned breadcrumbs, or Plain bread crumbs
¼ cup grated Parmesan cheese
1 tbls salt
1tbls pepper
1-2 tbls dried Italian seasoning
2 cups Spaghetti Sauce
2 cups Mozzarella cheese shredded
½ fresh shredded Parmesan cheese
1/3 cup Chopped Fresh Basil
1 big tomato, freshly diced
1 cup Olive oil (for frying eggplant)


Add Salt, Pepper, dried Italian seasoning and grated Parmesan to the breadcrumbs and mix together. Slice eggplant as shown in video. Dip slices in the flour and shake off any excess flour, then dip in egg wash, then dip into seasoned breadcrumbs mixture. Place olive oil in pan and let get hot for frying. Also preheat your oven to 375 degrees. To test your oil drop a pinch of bread crumbs in the oil and if it sizzles your oil is now hot enough for frying. Fry two to three of your battered eggplant slices at a time being sure to flip over so that both sides cook until a golden brown color. Remove and place on napkins to drain any excess oil. Continue until you have cooked all the eggplant. Take a baking dish and spray with non-stick spray. Next begin to assemble the eggplant. Starting with one slice, then top with a spoonful of spaghetti sauce ,then sprinkle on some shredded mozzarella cheese, then diced tomatoes and fresh chopped basil, then add another layer of eggplant and do the same. Each eggplant serving should be stacked with no more than 3 slices of eggplant and toppings. (See video) Once you are at the last topping add everything but also add some fresh shredded Parmesan cheese. Once complete, place in preheated oven and let bake for 10 minutes. Remove from the oven top with more fresh Parmesan cheese and basil and serve.

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End Card Music:
Music by: David Cutter Music –

Video Music:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (


sanjay singh negi says:

I want your number mam

Robert Anthony says:

That look's deliciousoso im going try

Péqueux d'Arleux says:

T'as le feu aux fesses,parle doucement on a le temps ?

Aatmiya Patel says:

What can you use instead of eggs since it's considered meat for most vegetarians?

Laarni vlog says:

Love your Italian vegetarian eggplant recipe thanks for sharing

Дмитрий Певцов says:

А разрезать и попробовать?

Shikha Sharma says:

Eggs are not vegetarian

Ola Marie says:

What would you suggest using in place of the eggs, which is actually considered meat to a vegetarian


Wow tasty😋😋👌👌🌷❤💖plz subscribe🔔👍🏾my channel

Alex Daniel says:

Parmesan cheese isn’t vegetarian.

Jessica Gabriel says:

Hi can u make this in advance and freeze it

J Johnson says:

Will you prepare this dish for me?

Dilini Jayasuriya says:

Nice music and your food looks good

Teresita Chaves says:

My God youre voice i hate it as if uoure singing. Stop that..its irritating.

Patti Smith says:

This looks so gooood! I can't wait to try this recipe. 👌👌

Kevin C O'Dunn says:

Thanks Sooo Much!!

Jane VanSkike says:

It looks amazing!

Isas Dance says:

There is vegetarian parmesan yall

Axella Johannesson says:

Sadly, anything with parmesan cheese is NOT vegetarian (contains lipase).

Dalida Camdzic says:

This looks so yummy! Btw- parm cheese isn’t actually vegetarian 😊

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