Real Recipes From Real Home Cooks ®

eggplant parmesan

★★★★★ 3
a recipe by
Carol Perricone
Massapequa Park, NY

My mother-in-law taught me how to pick, peel, and slice eggplants. My daughters now know how to do the same. My family just loves eggplant, but it has to be skinless and cooked this way. Can you say "spoiled"? lol Here is our family eggplant parmesan recipe. I hope you enjoy it too.

Blue Ribbon Recipe

This is a great step-by-step Eggplant Parmesan recipe. What we love is that this recipe is fancy enough for a special occasion but easy enough to cook anytime. We loved the dredging method. The result is a perfectly crisp crust. Fried eggplant is layered with gooey cheese in between, then topped with marinara sauce and finally more shredded mozzarella cheese. This is just like an Eggplant Parmesan you'd order at a fancy Italian restaurant. So good!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For eggplant parmesan

  • 2 or 3
    whole eggplants
  • 1 c
    all-purpose flour, or more as needed
  • 3
    eggs, or more depending on how many eggplants you cook
  • salt and pepper
  • vegetable oil, for frying
  • 16 oz
    mozzarella cheese, sliced
  • 1 1/2 c
    shredded mozzarella cheese
  • 1 jar
    your favorite sauce, 24 oz. (I use homemade)

How To Make eggplant parmesan

Test Kitchen Tips
If you look at our photos closely, we did 3 layers of eggplant because we had a lot of eggplant slices. We didn't want anything to go to waste and the outcome was a tasty tower of Eggplant Parmesan.
  • Eggplant cut into slices.
    Heat oven to 350 degrees. Peel and slice your eggplants thin.
  • Flour and egg in bowls.
    Season flour with salt and pepper. Scramble eggs in a shallow bowl. Heat oil in a large skillet.
  • Dipping a slice of eggplant into the flour.
    Dip eggplant in flour first.
  • Dipping floured eggplant into the egg.
    Then in the egg.
  • Frying the eggplant slices.
    Place in hot oil in a skillet. Cook until browned on both sides.
  • Draining the fried eggplant.
    Drain on paper towels.
  • Layering the fried eggplant with sliced cheese.
    In a shallow casserole dish, make little sandwiches with 2 pieces of eggplant and slice of mozzarella cheese. Fill the casserole, stacking the eggplant sandwiches 2 times.
  • Topping the eggplant with tomato sauce.
    Cover with your favorite sauce.
  • Covering eggplant with shredded cheese.
    Then top with the shredded mozzarella cheese.
  • Eggplant Parmesan baking in the oven.
    Bake for 30 minutes or until hot and bubbly. Serve with a nice green salad and garlic bread for a delicious meal.