Fried Eggplant Parmigiana

Catherine O'Hara


Probably my hubby's favorite dinner dish! Even my kids like it!


☆☆☆☆☆ 0 votes

1 Hr 15 Min
40 Min
Deep Fry


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large eggplant
2 c
bread crumbs, italian seasoning
eggs, medium
1/4 c
2 1/2 c
canola oil or olive oil
2 jar(s)
spaghetti sauce
1/2 c
parmesan cheese
1 c
mozzarella cheese
1/2 c
ricotta cheese
1 box
linguine pasta

How to Make Fried Eggplant Parmigiana


  • 1Wash & dry eggplant. Slice eggplant into 1/2 inch slices. Put aside.
  • 2Pour 1 cup of bread crumbs into a pie dish. (reserve the other cup for later if you need more bread crumbs)
  • 3In another pie dish, crack 3 eggs and add milk and whisk together. Add pepper if desired.
  • 4In a large, deep frying pan pour oil and heat on medium high.
  • 5While oil is heating, take eggplant(individually)and Dip into egg mixture then into the bread crumbs, Coating both sides. Depending on the size of you pan, Place 4 slices at a time to fry, 4 minutes on each side or until golden brown. In the mean time,on a large plate, place paper towels for the eggplant to drain on once it is fried.Continue until all eggplant is used.
  • 6Once eggplant has been fried, place in an 13x9 baking dish, layering with spaghetti sauce,until all eggplant is layered in the dish and sauce is used.
  • 7Once the eggplant and sauce are in the dish, sprinkle the parmasan and mozzarella cheeses over the eggplant/sauce.
  • 8Cover with foil and bake in oven at 350F for 30-40 minutes or until heated thoroughly.
  • 9While the Eggplant is a large pot boil water for linguini, follow instructions on pasta box.
  • 10Serve Eggplant atop of the linguini with a dollop of ricotta cheese. Sprinkle with extra parm/mozzarella if desired. Enjoy!

Printable Recipe Card

About Fried Eggplant Parmigiana

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian

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