Eggplant Parmesan

Eggplant Parmesan is one of my favorite Italian dishes. In fact, I order it almost every time we go out to an Italian restaurant! I like to serve this with an Italian pink sauce, but you can definitely use your favorite marinara sauce instead.

Eggplant Parmesan Recipe

The key to making this dish is by first salting your eggplant. This draws out a lot of the moisture from the vegetable so you don’t have a soggy casserole.

Salting eggplant

To begin, rinse off two medium-sized eggplants. Cut into 1/2 inch slices and place on a cookie sheet rack. Sprinkle each side with salt. This is going to add a little flavor, pull out the moisture, give it a better texture, and remove some of the bitterness.

Once the eggplant’s moisture has released, dab with a paper towel to remove the excess liquid. 

Eggplant Parmesan Ingredients

  • 2 cups eggplant sliced and salted
  • 3 cups Italian pink sauce or marinara sauce
  • 8 ounces mozzarella cheese sliced
  • 1 tablespoon oregano
  • 1 cup parmigiano-reggiano shredded
  • 1 cup all purpose flour
  • 1 1/2 cups panko bread crumbs
  • Oil for frying

Egg Wash

  • 2 eggs
  • 1/4 cup milk

How to Make Eggplant Parmesan

Cut eggplant into slices and place on a wire rack. Salt the eggplant and wait for the moisture to draw out of the eggplant. Pat with a paper towel and remove the rest of the water.

Whisk the egg wash ingredients and place in a shallow casserole dish.

Add parmesan and oregano to the bread crumbs and mix well.

Take a piece of eggplant, coat well on both sides with the flour. Drop into the egg wash and coat. Drop eggplant and coat into the bread crumbs.

Preheat pan to medium high with oil to cover. When oil is nice and hot, drop the eggplant slices into the pan and brown each side, about 1 minute each side.

After your second batch, you may need to add more oil to the frying pan.

Grab a 9×13 casserole dish. Pour in 1/3 of the pink sauce. Layer the bottom with fried eggplant slices. Next, layer on the mozzarella cheese over each eggplant slice. Top with more sauce and repeat.

Place in 375 F oven, uncovered, for 35 minutes.

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More Easy Italian Recipes

Eggplant Parmesan

Eggplant Parmesan Recipe

Recipe by Jason Hill – CookingSessions.com
Eggplant Parmesan is one of my favorite Italian dishes, and I order it almost every time we go out to an Italian restaurant. The key to making this dish is by first salting your eggplant, which draws out a lot of the moisture from the vegetable so you don't have a soggy casserole.
I like to serve this with an Italian pink sauce, but you can definitely use your favorite marinara sauce instead.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 2 cups eggplant sliced and salted
  • 3 cups Italian pink sauce or marinara sauce
  • 8 ounces mozzarella cheese sliced
  • 1 tablespoon oregano
  • 1 cup parmigiano-reggiano shredded
  • 1 cup all purpose flour
  • 1 1/2 cups panko bread crumbs
  • Oil for frying

Egg Wash

  • 2 eggs
  • 1/4 cup milk

Instructions
 

  • Cut eggplant into slices and place on a wire rack. Salt the eggplant and wait for the moisture to draw out of the eggplant. Pad with a paper towel and remove the rest of the water.
  • Whisk the egg wash ingredients and place in a shallow casserole dish.
  • Add parmesan and oregano to the bread crumbs and mix well.
  • Take a piece of eggplant, coat well on both sides with the flour. Drop into the egg wash and coat. Drop eggplant and coat into the bread crumbs.
  • Preheat pan to medium high with oil to cover. When oil is nice and hot, drop the eggplant slices into the pan and brown each side, about 1 minute each side.
  • After your second batch, you may need to add more oil to the frying pan.
  • Grab a 9×13 casserole dish. Pour in 1/3 of the pink sauce. Layer the bottom with fried eggplant slices. Next, layer on the mozzarella cheese over each eggplant slice. Top with more sauce and repeat.
  • Place in 375 F oven, uncovered, for 35 minutes.
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Keyword eggplant, parmesan cheese, tomatoes, vegetarian
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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