Eggplant Parmesan is a popular Italian dish that consists of breaded and fried slices of eggplant, topped with tomato sauce and melted mozzarella cheese.

Eggplant Parmesan

Recipe by caion


Prep time


Cooking time



The dish is typically served as a main course, although it can also be served as a side dish or appetizer.


  • 2 large eggplants, sliced into rounds

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 2 cups Italian-seasoned breadcrumbs

  • 1 cup vegetable oil, for frying

  • 2 cups marinara sauce

  • 2 cups shredded mozzarella cheese

  • 1/4 cup grated parmesan cheese

  • Fresh basil, for garnish (optional)


  • Preheat your oven to 375°F (190°C).
  • Prepare 3 shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
  • Dip each eggplant slice into the flour, then into the eggs, and finally into the breadcrumbs, making sure to coat well.
  • Heat the vegetable oil in a large skillet over medium heat.
  • Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
  • Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  • Layer the fried eggplant slices over the sauce, then top with more sauce and shredded mozzarella cheese.
  • Repeat this layering process until all ingredients are used up, finishing with a layer of cheese on top.
  • Sprinkle the grated parmesan cheese over the top.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Let cool for 5 minutes before serving, and garnish with fresh basil if desired.

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