Eggplant Parmesan Recipe
Thinly sliced eggplant, hand battered with bread crumbs topped with mozzarella and house marinara.
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.
Vegetables
Breading
Sauce & Cheese
For frying
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Wash and dry the eggplants. Cut them into 1/4 inch thick slices.
- 2
Salt the Eggplant
Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out moisture.
- 3
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and moisture. Pat them dry with paper towels.
Breading Process
- 4
- 5
Bread the Eggplant
Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it with the bread crumb mixture.
Frying
- 6
- 7
Fry Eggplant Slices
Working in batches, carefully add the breaded eggplant slices to the hot oil. Fry for about 3-4 minutes on each side or until golden brown.
- 8
Drain Excess Oil
Remove the fried eggplant from the oil and place them on paper towels to drain excess oil.
Assembly
- 9
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, add a layer of fried eggplant, sprinkle mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
Baking
- 10
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes or until the cheese is bubbly and golden.
- 11
Cool and Serve
Allow the Eggplant Parmesan to cool for 10 minutes before slicing and serving.