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Yo Mama's Eggplant Parmesan

Serves 6-8

Note: it is worth it to bread and bake extra eggplant and freeze. That provides an easy-to-finish dish for a later meal. Just add the Yo Mama's Marinara Magnifica and the cheeses and bake when ready.


  • 1 large (approximately 1-1/3 to 1-1/2 pounds) Eggplant, thinly sliced

  • 2 Eggs, beaten

  • 2 cups Panko bread crumbs

  • 1/2 tsp. dried basil

  • 1/2 tsp. dried Oregano

  • 1 jar of Yo Mama’s Marinara Magnifica

  • 1 8- oz. package Fresh mozzarella cheese, cut into thin slices--divided

  • ½ cup Shredded parmesan cheese--divided

  • 3-4 oz. Ricotta cheese


  1. To remove bitterness in eggplant, start by washing and slicing into pieces and sprinkling with salt. Let sit for 30 minutes, then rinse with cool water and let dry on paper towels.

  2. Preheat oven to 375 degrees F.

  3. Beat eggs in small shallow dish.

  4. Measure bread crumbs into second small shallow dish and stir in dried basil and oregano.

  5. Dip eggplant slices in egg, then dredge both sides through the bread crumbs to coat.

  6. Place eggplant in single layer on 2 rimmed baking sheets lined with Silpat mats. Bake for 15 minutes, flip eggplant, then rotate baking sheet positions in oven and bake 15 minutes more until golden brown.

  7. Grease a 9x13” baking dish and coat the bottom with ½ cup of Yo Mama’s Marinara Magnifica.

  8. Layer eggplant slices on the sauce. Scatter slices of fresh mozzarella on eggplant pieces, then sprinkle with ½ of parmesan. Drizzle half of the remaining Yo Mama’s Marinara Magnifica over all.

  9. Repeat with another layer of eggplant; top with remaining mozzarella and parmesan, and end with remaining Yo Mama’s Marinara Magnifica.

  10. Place spoonfuls of Ricotta cheese in dollops in gaps made between eggplant slices. Cover pan with foil.

  11. Bake in preheated oven for 35 minutes, removing foil in last 10 minutes and baking until cheese is melted and top is golden brown.