Stuffed Eggplant Parm Website

Best Stuffed Eggplant Parmesan

Eggplant parmesan has alway been a favorite in our house. I don’t know if it’s the fried eggplant or the comfort of hot tomato sauce and bubbling cheese. If I had to bet, it is a combination of them both.  So I decided to up the bar. That brought this recipes to life. I added more cheese and some delicious prosciutto. I then rolled and up into a packet of flavor. I have so many people ask for this with the small caterings I do. Now I am releasing my recipe so you can bring it home and share it with your family.

Best Stuffed Eggplant Parmesan

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: basil, breadcrumbs, Eggplant, Eggplant Parmesan, Feed the Band, fried, mozzarella, Southern Fellow, thyme, tomato sauce
Servings: 8



  • 1 large eggplant Try to find the longest
  • Breading recipe is in notes
  • tomato sauce recipe is in notes


  • 1 1/2 cup ricotta
  • 1 cup mozzarella shredded
  • 1/2 cup parmesan shredded
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 10 slices prosciutto

Cheese for Top

  • 1 cup mozzarella shredded
  • 1 cup parmesan shredded



  • Combine all except the prosciutto. Place in fridge.


  • Combine the cheese and place in fridge.


  • Trim bottom and tops off the eggplant. Cut the eggplant lengthwise into slices about 1/4 inch of thickness. You should get about 10 slices.
  • Follow the breading and frying procedure in our recipe mentioned in the notes. 


  • preheat oven to 375 degrees
  • spray a 13x9 pan with pan spray.
  • Line each slice of fried eggplant with 1 slice of the prosciutto. 
  • Next add 2 tablespoons of the filling and the roll the eggplant up into a nice packet.
  • Add the rolled eggplant to the greased pan
  • Top each stuffed eggplant with 1/4 cup of tomato sauce. You can add more or less depending on your preference. 
  • Add the cheese topping to each rolled eggplant.
  • Place in the oven and cook for 20-30 minutes until cheese is bubbly.


Use this recipe for the breading and frying the eggplant
This is our recipe for our tomato sauce

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