Jul 14 2026
Restaurants›Remo's›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by Remo's
Time1h 30m
Serves6

Make Eggplant Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Cheese

Sauce

Coating

Method

Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplant into 1/2 inch thick rounds. Sprinkle a little salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

  2. 2

    Make the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, salt, black pepper, oregano, and sugar. Simmer for 15-20 minutes, stirring occasionally.

  3. 3

    Prepare the Coating

    Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third bowl.

Cooking

  1. 4

    Bread the Eggplant

    Dip each eggplant slice in flour, then in the beaten eggs, and finally coat with breadcrumbs. Set aside.

  2. 5

    Fry the Eggplant

    In a large skillet, heat oil over medium-high heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.

  3. 6

    Assemble the Dish

    In a baking dish, spread a thin layer of tomato sauce, place a layer of fried eggplant, followed by mozzarella and basil. Repeat layers until all ingredients are used, finishing with mozzarella and a sprinkle of Parmesan on top.

  4. 7

    Bake

    Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until bubbly and golden on top.

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