Quarantine Recipe: Vindog's Signature 20.5 lb. Eggplant Parmesan

As a kid, I never "ate my vegetables". I liked canned peas and corn on the cob, but that was about it. When my mother first made eggplant parmesan I couldn't believe eggplant was a vegetable. I should've hated it, but I didn't, and it's been one of my favorites ever since. I like fried eggplant in a sandwich, on pizza, or just plain. Once I was on my own, out of necessity I had to learn how to make eggplant parm myself. It may be a little time consuming, but it's always worth the effort. 

When I make it I usually make a lot. I actually think it tastes even better a day later, after it's been in the fridge a while, and then reheated in an oven or microwave. You can freeze it too, and then have it whenever you want. It's still amazing!

Every Super Bowl for the past 25 years I've featured eggplant parm at my parties. I've made anywhere from 15- 20.5 pounds, last year's all-time Super Bowl record. But now that we're all in quarantine, this recipe doesn't have to wait for Super Bowl. Making it now can make eating at home just as good as dining out. 

If I can make it, you can make it. I'm no gourmet chef, but when I decide to make eggplant parm, you may think  I am...

Vindog's Eggplant Parmesan (Super Bowl Recipe, feeds 24+)


4 - Large Eggplants, firm (need 4, but get 5 in case there are any surprises) 

25 fluid oz. - Extra Virgin Olive Oil (California Olive Ranch recommended)

1 Dozen Grade A, Large Eggs

48 ounces Italian Style Bread Crumbs (Progresso recommended)

2 - Large Shredded Mozzarella Cheese (Galbani recommended)

4 - jars of store-bought or homemade marinara sauce (Botticelli Recommended)


  • Beat up 5 eggs in a shallow bowl
  • Pour breadcrumbs into a shallow bowl
  • Peel one eggplant (I don't like skin!)
  • Thinly slice just enough eggplant to fit in the pan, put the remainder on cutting board, cut end down to prevent browning
  • Dip eggplant slices in egg & let excess drip  
  • Drop eggplant slices in bread crumbs and lightly batter both sides
  • Drop eggplant slices into a hot, oiled skillet or fry pan on medium heat & lightly brown both sides (don't burn it!)
  • Remove eggplant slices and put them between paper towels to absorb excess oil
  • Pour sauce in 3" deep x 16" long x 12" wide lasagna or casserole pan and spread across the entire bottom (not too heavy)
  • Place one layer of eggplant over sauce & cover entirely with more sauce (cover, but don't smother!) 
  • Generously sprinkle Mozzarella over sauce 
  • Repeat process (eggplant slices, sauce, & cheese) until the desired number of layers are achieved (Super Bowl LIV: 9 layers, 20.5 Lbs)
  • Bake on 350 degrees for approximately 35 minutes or until edges begin to bubble. (I don't like to burn the top layer of cheese)
  • Serve with garlic bread, salad, and wine... Mangiare!