About this Recipe

A classic Italian baked Eggplant Parmesan casserole with breaded eggplant slices layered with Mozzarella, Parmesan, basil, and tomato sauce


Servings: 6

Preparation: 45 minutes

Cook time: 10 minutes



Eggplant Parmesan








1 medium eggplant

Kosher Salt for pressing eggplant

cup all-purpose flour

tsp ground pepper

3 eggs

3 ounces water (6 tsp)

cup bread crumbs

Canola Oil for frying

1 cup tomato sauce

cup grated parmesan cheese

cup mozzarella cheese




1.   Cut eggplant into inch slices

2.   Liberally sprinkle the slices with kosher salt and place on a paper towel in a baking sheet. Place another piece of paper towel on top of the eggplant. Place a 2nd baking sheet top of the paper towel, and press for 30 minutes (place weight on top of the baking sheet to improve osmosis kinetics).

3.   Rinse salt off of eggplant and pat dry.

4.   Set aside three different bowls for dipping of the eggplant. In the first bowl, season flour with tsp kosher salt and pepper in a bowl. In the second bowl, whisk the eggs together with water. In the final bowl, mix of parmesan cheese with the bread crumbs.

5.   Dredge the eggplant slices in the flour followed by a dip in the egg mixture, and then coated in the bread crumb mixture.

6.   In a heavy-bottom pot, heat inches of oil to 350 F. Fry eggplant slices until the bottom is browned. Then, flip until the other side is browed. Place on a rack in a warm oven set to 250 F until all slices are done and dried.

7.   Heat oven to 375 F and heat tomato sauce on the stovetop.

8.   In a glass baking pan, Pour cup tomato sauce on the bottom of the baking pan. Place eggplant slices on the glass baking pan. Pour the rest of the tomato sauce on top of the eggplant slices. Top with remaining parmesan cheese, mozzarella cheese, and basil.

9.    Bake until cheese is melted.