Eggplant Parmesan Recipe
Breaded chicken breast, pomodoro sauce topped with melted mozzarella.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with black pepper, oregano, and basil.
Cooking
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, then dip it in the egg wash, and finally coat it with breadcrumbs. Place the breaded slices on a plate.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- 5
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of pomodoro sauce, then add a layer of fried eggplant slices. Sprinkle mozzarella and Parmesan cheese on top. Repeat the layers until all ingredients are used, finishing with cheese on top.
- 6
