Jun 09 2026
Restaurants›Garozzo's Overland Park›Eggplant Parmigiano Recipe

Eggplant Parmigiano Recipe

Inspired by Garozzo's Overland Park
Time1h 10m
Serves4

Breaded, fried, and topped with Maggie’s sugo and fontina cheese.

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Ingredients

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Eggplant Preparation

Sugo Preparation

Topping

Method

Eggplant Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

  2. 2

    Bread the Eggplant

    Set up a breading station with three bowls: one with flour, one with beaten eggs, and the last with breadcrumbs. Dip each eggplant slice in flour, then the egg, and finally coat with breadcrumbs, pressing gently to adhere.

Frying

  1. 3

    Fry the Eggplant

    In a large skillet, heat the oil over medium heat. Once hot, carefully add the breaded eggplant slices in batches, frying until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Sugo Preparation

  1. 4

    Make the Sugo

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, basil, salt, and black pepper. Stir well and let it simmer for about 20 minutes.

Assembly

  1. 5

    Assemble the Dish

    Preheat your oven to 375°F (190°C). In a baking dish, layer half of the fried eggplant slices, then spread half of the sugo over them. Sprinkle with half of the fontina cheese. Repeat with the remaining eggplant, sugo, and cheese.

  2. 6

    Bake

    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

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