Eggplant Parmesan


  • 1 large eggplant
  • 2 eggs
  • 2 tablespoons milk
  • All purpose flour, for breading
  • Regular or Italian style bread crumbs
  • Vegetable oil, for deep frying
  • 4 cups marinara sauce
  • 2 cups shredded mozzarella or Italian blend cheese



  1. Slice one eggplant and set out slices on a tray. Sprinkle both sides with salt and let sit in the refrigerator for 30 minutes. Rinse thoroughly and place in a colander to drain.
  2. Set up a breading station with three shallow dishes. Fill one with flour, another with egg and milk, and the last with seasoned bread crumbs. Pat eggplant slice dry with a paper towel, coat with flour, then dip in the egg wash, and last, cover with breadcrumbs.
  3. Fill a saucepan with about 3/4″ of oil and heat. Then fry about 4-5 of the breaded eggplant slices at a time, flipping over to brown both sides. Remove from oil and let drain over paper towels.
  4. In a baking or casserole dish, layer red sauce, eggplant, sauce, cheese, eggplant, sauce, cheese, etc., just like you were making lasagna, until you run out of fried eggplant slices.
  5. Bake, covered, in a 400 degree oven for about 30 minutes (remove the lid for the last 10 minutes or so).  Remove from the oven and let rest for about 20 minutes before serving.

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