Roma® Breaded Eggplant Parmesan


  1. Preheat oven to 400 degrees.
  2. Combine ground tomatoes with Italian seasoning, garlic and salt. Simmer for 10 minutes while oven heats.
  3. Use ¼ cup olive oil to grease a 4”half hotel pan dish. Spread 2 cups sauce in the bottom of the pan. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with Parmesan.
  4. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes (or chill and reheat) before serving.


  • 1/4 cup Roma® Pure Olive Oil
  • 6 cups Piancone® Il Famoso Ground Peeled Tomatoes
  • 2 tbsp Roma® Italian Seasoning
  • 2 tsp Roma® Garlic, Granulated
  • 1 tsp Morton® Kosher salt
  • 24 pieces Roma® Breaded Eggplant 3/8” cut
  • 2 cups Bacio® Mozzarella, shredded
  • 1/2 cup Roma® Cheese, Romano, grated