Eggplant Parmigiana

Eddie Szczerba


Melts in your mouth!!


★★★★★ 1 vote

30 Min
40 Min


Add to Grocery List

  • 1 large
    eggplant or two small
  • 2 lb
    mozzarella cheese,shredded
  • 1 1/2 pt
    romano cheese, grated
  • 3 qt
    marinara sauce
  • 2 1/2 c
    bread crumbs, seasoned
  • 1 1/2 c
    all purpose flour
  • 3 large
    eggs beaten
  • 1 1/2 c
    half and half
  • 1 bottle
    cooking oil
  • 1/2 c
    parsley, italian fresh,chopped

How to Make Eggplant Parmigiana


  1. Rinse and peel the eggplant,slice them as thin as possible in rounds. Layer the eggplant in a large strainer and place two or three one pound plastic bags of beans,rice,whatever you have that has weight to it.This will squeeze out the excess water in the eggplant.
  2. Combine the eggs and cream,mix well.
    Combine the bread crumbs,grated cheese,mix well.
    Bread the eggplant slices by dipping them in the egg batter then the bread crumb mixture shaking off any excess bread crumb.
    Now fry the the eggplant slices and drain on paper towels to absorb any excess fat.
  3. Time to assemble the casserole.
    Spread a layer of sauce in the casserole dish the one layer of the fried eggplant followed by more sauce,mozzarella,grated cheese. Repeat until the dish is full. Garnish the top with more of the cheeses. Bake in a pre-heated oven for 40-45 minutes. Let it rest for ten minutes before serving so it sets. Enjoy!! :)

Printable Recipe Card

About Eggplant Parmigiana

Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: For Kids

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