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Eggplant Parmesan

  • Author: Fluffy


  • 2 large eggplants
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 2 eggs, beaten
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • Olive oil for frying


  • Preparing the Eggplant:
  • Slice the eggplants into half-inch rounds.
  • Sprinkle salt over the slices and place them in a colander for 30 minutes to draw out any bitterness.
  • After 30 minutes, pat the eggplant slices dry with a paper towel.
  • Dredging the Eggplant:
  • In a shallow bowl, beat the eggs.
  • In a separate bowl, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.
  • Dip each eggplant slice into the beaten eggs, ensuring they are fully coated.
  • Press the eggplant slices into the breadcrumb mixture, coating them evenly.
  • Frying the Eggplant:
  • In a large skillet, heat olive oil over medium heat.
  • Fry the breaded eggplant slices in batches until golden brown on each side.
  • Transfer the fried slices to a paper towel-lined plate to drain excess oil.
  • Assembling the Eggplant Parmesan:
  • Preheat the oven to 375°F (190°C).
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Arrange a single layer of fried eggplant slices on top of the sauce.
  • Sprinkle grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh basil over the eggplant.
  • Repeat the layers until all the ingredients are used, finishing with a layer of sauce, mozzarella cheese, and a sprinkle of Parmesan on top.
  • Baking:
  • Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.
  • Serving:
  • Once baked, remove the Eggplant Parmesan from the oven.
  • Allow it to cool for a few minutes before serving.
  • Serve hot, garnished with additional fresh basil if desired.