Jul 13 2026
Restaurants›Piccola Italia Ristorante Bar›Xp Eggplant Parmesan Recipe

Xp Eggplant Parmesan Recipe

Inspired by Piccola Italia Ristorante Bar
Time1h 30m
Serves4

Hand-breaded, fried, and baked in pecorino Romano, mozzarella served with your choice of pasta and housemade marinara sauce

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Ingredients

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Eggplant Preparation

Cheese Layer

Marinara Sauce

Pasta

Method

Eggplant Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.

  2. 2

    Dredge the Eggplant

    Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Dip each eggplant slice first in flour, then in eggs, and finally coat with bread crumbs.

  3. 3

    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. Drain on paper towels.

Cheese Layer

  1. 4

    Assemble the Cheese Layer

    In a baking dish, layer the fried eggplant slices, followed by a sprinkle of pecorino Romano cheese and mozzarella cheese. Repeat the layers until all ingredients are used, ending with mozzarella on top.

Marinara Sauce

  1. 5

    Make the Marinara Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, oregano, salt, pepper, and bring to a simmer. Cook for 15-20 minutes, then stir in fresh basil.

Pasta

  1. 6

    Cook the Pasta

    Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.

Baking

  1. 7

    Bake the Eggplant Parmesan

    Preheat the oven to 375°F (190°C). Bake the assembled eggplant parmesan for 25-30 minutes or until the cheese is bubbly and golden.

Serving

  1. 8

    Serve

    Serve the eggplant parmesan hot over a bed of pasta, topped with the housemade marinara sauce.

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