Eggplant Parmigiana

by katerina on September 30, 2011

Eggplant Parmesan, or Eggplant Parmigiana, is possibly my very favourite vegetarian dish. Of that long list, it may also be the least healthy, unless of course you count french fries or ice cream. When done properly eggplant parmagiana should be a melty mess of tomato sauce, breaded eggplant, and stringy cheese.

Eggplant Parmesan Recipe

Admittedly, this recipe isn’t quick. Between the breading and the frying it takes at least 30 minutes to make, but it is worth it. Before all the local eggplants disappear and we are into the butternuts and cranberries, make this on a rainy afternoon.

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Eggplant Parmigiana

(serves 4)

2 globe eggplants
2 eggs
olive oil
1 cup flour
1 cup breadcrumbs
1 cup tomato sauce
1 cup sliced fresh mozzarella cheese
1 handful fresh basil

Slice the eggplant into 1cm slices. Sprinkle with salt and place in a strainer. Allow to sit for at least 30 minutes to allow any bitter juices to drain away. Remove from the strainer and pat dry. In a small bowl beat the eggs gently and add a teaspoon of olive oil. Set aside. Prepare two plates, one with the breadcrumbs and one with the flour. Sprinkle the flour with salt and pepper and mix up with your fingers. Setup a cooling rack nearby to hold your breaded eggplant.

With each eggplant slice dredge it in flour, shake off excess, then dunk it in the egg mixture and then coat in the breadcrumbs. Place on the cooling rack as you go to prevent the slice from growing soggy. Repeat with the remaining slices. (If you can bread and cook at the same time go for it.) Heat a large skillet to medium high heat and add a few tablespoons of olive oil. Fry the eggplant on each side until golden brown and again store on a rack. If there is no oil left in the pan add a tablespoon at a time, allow to heat up and then continue adding the eggplant until all slices have been cooked.

On a baking sheet spread one third of the tomato sauce. Place one layer of the eggplant down on the sheet and cover with a slice of mozzarella, a sprinkle of basil and then a dollop of the tomato sauce. Top with another slice of eggplant another sprinkle of basil, dollop of sauce and then slice of cheese. Place under the broiler until nice and bubbly. Serve hot.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time:60 minutes
Calories(approximate per serving): 500

{ 9 comments… read them below or add one }

Tasha September 30, 2011 at 10:06 am

This is my idea of ultimate comfort food. Perfect for when you are in a funk or feeling under the weather. I wish I had some right now.


katerina September 30, 2011 at 10:10 am

Me too, even though I had veal parmesan last night, I am still not sick of this kind of comfort food.


Belinda @zomppa September 30, 2011 at 10:48 am

What perfection – the time is well worth it – work of beauty.


Lizette October 1, 2011 at 7:18 pm

For the first step, do you sprinkle salt on each slice and stack them in the strainer? And how much salt? I want to be sure to eliminate all the bitterness, but not oversalt the eggplant. Also do you have any suggestions for successful dredging? I never seem to be able to get much breading to cling to whatever I’m dredging. Thanks in advance!


katerina October 1, 2011 at 7:51 pm

Lizette – I usally put a layer down, as little overlapping as possible and sprinkle ~1/4 teaspoon of salt, and then another layer, etc. It isn’t a science :)
I am surprised you have trouble with the breading, it is always the order. If for some reason it doesn’t stick, dunk it again.


Lizette October 11, 2011 at 5:39 pm

I made this tonight. It was so, so good, but it was tedious to prepare. Will not make the regular rotation with 3 kids running around while I make dinner! I used only half a slice of cheese between and on top of each piece of eggplant to cut the calories a little, and it was still cheesy and decadent.


katerina October 13, 2011 at 10:07 am

@Lizette – tedious is a good word. it requires patience and determination to make, you are braver than I , I probably wouldn’t make it with three kids running around!


Candy Swart October 13, 2011 at 11:37 am

Just to be healthier, I grill the eggplant with a bit of oil sprayed on it and it works quite well. Probably not quite as delicious as with the crisp breadcrumbs, but ok.


katerina October 13, 2011 at 11:43 am

@Candy, that is lovely too, you miss out on some texture but the flavours are all there!


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