Eggplant Parmesan


  • Eggplant
  • Flour, wheat or white
  • One beaten egg, or milk
  • Breadcrumbs
  • Marinara Sauce
  • Mozzarella–fresh is best

If you use a fresh eggplant (picked within 5 or so days) there is no need to “sweat” it.  If it’s been around a little longer, salt the slices to draw out the bitter liquid.

  1. Peel the eggplant.
  2. Slice the eggplant into thin circles—I try for about 1/4 inch thick.
  3. Dredge the slices in flour to coat both sides.
  4. Dip the floured pieces in beaten egg or milk.
  5. Coat in breadcrumbs and fry in mild oil (I use canola) over medium-high heat for about 3-4 minutes, or until golden brown.
  6. Flip and fry for a couple more minutes, then transfer to a cooking sheet.
  7. Top each piece with marinara sauce and fresh mozzarella.
  8. Bake at 350 for 20 minutes, or until cheese is melted and eggplant can be very easily cut.

One Reply to “Eggplant Parmesan”

  1. My husband lovers egg plant, but I have never been able to make it like his grandmother did. I will try again and see, if I can make this his new favorite. Thanks for the recipe.

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