Mom's Amazing Eggplant Parmigiana


  • 3-4 large eggplants, peeled and cut into 1/4-inch slices 
  • 1-2 cups canola oil, for frying 
  • 3-4 eggs, beaten 
  • 3-4 tbsp. water
  • 3-4 cups Italian seasoned bread crumbs 
  • 4+ cups marinara sauce, homemade or store-bought
  • 1 1/2 cups Romano or Parmesan cheese, grated
  • 4 cups Mozzarella cheese, shredded

Spray 10x13" pan and set aside. 

Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess. 

Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.

Preheat oven to 350 degrees F.

Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.

Bake 1 hour or until cheese is melted and sauce bubbly.

by The Savvy Kitchen