Jul 14 2026
Restaurants›Capriccio Kitchen & Bar›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by Capriccio Kitchen & Bar
Time1h 30m
Serves6

Tomato Sauce and Mozzarella

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Ingredients

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Vegetables

Tomato Sauce

Cheese

Breading

Method

Preparation of Eggplant

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out excess moisture and bitterness.

  2. 2

    Rinse and Dry

    After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.

Making Tomato Sauce

  1. 3

    Cook the Garlic

    In a large saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 4

    Add Tomatoes and Seasonings

    Stir in crushed tomatoes, oregano, dried basil, sugar, and black pepper. Simmer the sauce on low heat for 20-25 minutes, stirring occasionally.

Breading the Eggplant

  1. 5

    Bread the Eggplant

    Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dip each eggplant slice first in flour, then in eggs, and finally coat with breadcrumbs.

Frying the Eggplant

  1. 6

    Fry the Eggplant Slices

    In a large skillet, heat about 1/2 inch of oil over medium-high heat. Fry the breaded eggplant slices for 3-4 minutes on each side until golden brown. Drain on paper towels.

Layering and Baking

  1. 7

    Layer the Dish

    In a baking dish, spread a thin layer of tomato sauce, then layer half of the fried eggplant, a layer of mozzarella, some basil, and more sauce. Repeat layers and finish with remaining mozzarella and parmesan cheese on top.

  2. 8

    Bake

    Preheat your oven to 375°F (190°C). Bake the assembled Eggplant Parmigiana for about 30-35 minutes until the cheese is bubbly and golden.

  3. 9

    Serve

    Let it cool for a few minutes before slicing. Garnish with fresh basil and serve warm.

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