Eggplant Parmesan

Eggplant Parmesan
This is one of the more labor intensive recipes on the site, but don't let that scare you away because it is delicious and well worth the effort.  It is cheesy, saucy, Italian goodness that melts in your mouth.  Enjoy!


  • Vegetable oil
  • 3 eggplants 
  • 3 cups flour 
  • 3 cups Italian breadcrumbs 
  • 6 oz finely shredded parmesan cheese
  • 16 oz mozzarella cheese
  • 48 oz spaghetti sauce 
  • 9 eggs 
  • kosher salt 


Slice eggplants into 1/2 inch circles, lay eggplant out on cookie sheets and sprinkle with kosher salt.  Let sit for one hour.  This will pull the moisture and bitterness from the eggplant.    Rinse eggplant thoroughly and pat dry.  Return eggplant to cookie sheet.  Place eggplant in oven for  You will need 3 separate bowls.   Put flour in one, eggs (lightly beaten) in the next, and breadcrumbs in the third.   Heat 2 inches of oil in a large frying pan.  Then dredge eggplant in the flour, then in the eggs, and then in the breadcrumbs.  Fry coated eggplant in the frying pan until golden brown (about 2 minutes on one side, flip, and then about 1 minute on the other side).   In a large casserole dish, add a layer of spaghetti sauce to the bottom of the pan.   Place fried eggplant into pan, making a single layer.   Top with mozzarella and parmesan cheese, and then repeat the layers, starting with the spaghetti sauce (then eggplant, then mozzarella and parmesan) until all ingredients have been used.   Bake in the oven at 350 degrees, for 30 minutes.    

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