Traditional Italian Eggplant Parmesan Recipe


2 cups marinara sauce

2 large eggplants, cut into slices


Olive oil

1 cup grated Parmesan cheese

1 cup all-purpose flour

2 cups shredded mozzarella cheese

3 large eggs, beaten

Fresh basil leaves (optional, for garnish)

2 cups bread crumbs


  • Slice the eggplants into 1/4-inch thick rounds.
  • Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture. Pat the slices dry with paper towels.
  • Bread the Eggplant Slices*
  • Preheat your oven to 375°F (190°C).
  • Place the flour in a shallow dish, the beaten eggs in another, and the bread crumbs in a third.
  • Dip each eggplant slice first in flour, then in beaten eggs, and finally in bread crumbs, pressing to adhere.
  • Cook the Eggplant*
  • Heat a generous amount of olive oil in a large skillet over medium heat.
  • Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed. Transfer the fried slices to a paper towel-lined plate to drain.
  • Assemble the Parmigiana*
  • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  • Arrange a layer of fried eggplant slices over the sauce.
  • Spoon more marinara sauce over the eggplant, and sprinkle with a layer of Parmesan and mozzarella cheeses.
  • Repeat the layers (eggplant, marinara, cheeses) until all the eggplant slices are used up, ending with a final layer of marinara sauce and cheeses.
  • Bake*
  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.


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