Jul 13 2026
Restaurants›The Lucky Turtle Grill›Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

Inspired by The Lucky Turtle Grill
Time1h 30m
Serves4

Lightly breaded and fried eggplant topped with marinara, mozzarella, provolone and fresh parmesan. Served with spaghetti.

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Ingredients

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Eggplant Preparation

Toppings and Sauce

Spaghetti

Method

Eggplant Preparation

  1. 1

    Slice the Eggplant

    Wash the eggplants and slice them into 1/4 inch thick rounds. Arrange them in a single layer on a baking sheet.

  2. 2

    Salt the Eggplant

    Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

  3. 3

    Prepare the Breading Station

    Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  4. 4

    Bread the Eggplant

    Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it in breadcrumbs. Make sure each slice is evenly coated.

  5. 5

    Fry the Eggplant

    In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Assembly

  1. 6

    Preheat the Oven

    Preheat your oven to 375°F (190°C).

  2. 7

    Layer the Ingredients

    In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices on top, followed by mozzarella, provolone, and a sprinkle of fresh basil. Repeat the layers until all ingredients are used, finishing with marinara and a generous topping of fresh parmesan.

  3. 8

    Bake the Eggplant Parmesan

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Spaghetti Preparation

  1. 9

    Cook the Spaghetti

    While the Eggplant Parmesan is baking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

  2. 10

    Drain and Toss

    Drain the spaghetti and return it to the pot. Toss with olive oil and season with salt to taste.

Serve

  1. 11

    Plating the Dish

    Once the Eggplant Parmesan is done baking, let it cool for a few minutes. Serve hot alongside the spaghetti, garnished with fresh basil if desired.

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