Eggplant Parmesan

Lou Kostura


When I make this dish I tend to over buy the eggplant and have to make a smaller second one to share. Now that really disappoints friends for sure :-). The photo is of the smaller one as I cut into the larger one before I took pictures. I also failed to photograph the assembly process, however it is pretty simple and I'll describe below.


★★★★★ 1 vote

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  • 3
    eggplant, peeled and sliced lenghtwise in 1/2" thick slices
  • 1 can(s)
    bread crumbs, seasoned
  • 6
    eggs, beaten
  • 1/4 c
    white wine of choice, ( i used moscoto )
  • 2 c
    vegetable oil for frying
  • 2 Tbsp
    basil, dried
  • 2 Tbsp
    oregano, dried
  • 1 Tbsp
    garlic powder
  • 1 tsp
  • 1/2 tsp

  • 2 jar(s)
    marinara sauce
  • 2 can(s)
    tomato, stewed italian-style
  • 2 can(s)
    tomato, diced
  • 1 1/2 lb
    parmesan, shreaded
  • 1 1/2 lb
    mozzarella cheese, slices
  • 1 bunch
    fresh basil

How to Make Eggplant Parmesan


  1. Peel and slice eggplant
  2. Heat vegetable oil in cast iron skillet for frying
  3. beat eggs, season with salt and pepper, add wine
  4. put bread crumbs in a large bowl, add in dried basil, oregano, garlic powder, salt and pepper
  5. dip eggplant in egg bath, bread crumbs, back in egg, back in bread crumbs ( double bread )
  6. fry about 3-5 minutes in batches, place on paper towels to absorb excess oil
  7. oil a 10 x 15 x 2 inch deep pyrex casserole
  8. put down a base of marinara, diced, and stewed tomato. this will start the layering process
  9. layer in eggplant, add more marinara, diced, stewed, tomato. Add fresh basil, a couple good handful of parmesan, cover with sliced mozzarella
  10. proceed with next layer in same order, sauce, tomato, eggplant, parmesan, and a final layer of mozzarella
  11. cover loosely with foil and bake @ 375 for 45 minutes
  12. remove foil bake additional 15 minutes

Printable Recipe Card

About Eggplant Parmesan

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: For Kids

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