• extra virgin olive oil
  • (2) medium eggplants, peeled and sliced ¼-inch thick
  • (1½) cups all-purpose flour
  • (3) eggs, whisked
  • (3) cups panko bread crumbs
  • (32) oz marinara sauce
  • (12) oz mozzarella cheese, dried out* and sliced
  • (4) oz Romano cheese, grated
  • salt & pepper
  • basil leaves (optional)


  1. Preheat oven to 350ºF
  2. Prepare your breading stations (flour – eggs – breadcrumbs) and make sure each is seasoned with salt and pepper
  3. Coat each side of eggplant slices flour
  4. Dip into eggs to coat both sides of the eggplant slices
  5. Do the same to coat both sides with the seasoned breadcrumbs
  6. Repeat this process until all eggplant slices are breaded and ready to fry
  7. Heat some oil in a large pan (or you can use a deep fryer if you have one)
  8. When oil is hot, put one batch of eggplant in the pan and fry until golden brown — about 2 minutes per side, but check as this can vary — look for some patience, this step can take a little while if you’re not deep frying the slices in larger batches
  9. Let fried eggplant slices drain on paper towel-lined dish as they finish
  10. In a large, rectangular baking dish add a thin layer of marinara sauce to the bottom of the dish
  11. Then begin the layering process by adding the eggplant, sauce, mozzarella cheese, Romano cheese and a few ripped basil slices
  12. Continue to layer until you have reached the top of the pan
  13. Top off with the rest of the sauce, mozzarella, grated Romano and ripped basil leaves
  14. Place the eggplant in the oven and bake for 20-25 minutes until cheese is golden brown and melted

*NOTE: to dry out the mozzarella ahead of time, simply remove mozzarella cheese from liquid and wrap in paper towel. Place in a cup and refrigerate for at least an hour to allow any excess moisture to escape. Doing this keeps the eggplant parmesan from becoming watery and soggy.

Recipe adapted from Food Network

Eggplant Parmesan