Eggplant Parmigiana

Name: Eggplant Parmigiana
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 Fried Eggplant; 3 cups tomato sauce, store-bought or homemade; 2 teaspoons dried oregano; ¼ teaspoon black pepper; 1½ cups shredded mozzarella (6 ounces); ⅔ cup grated Parmesan (about 2½ ounces); 2 teaspoons chopped parsley

0sPrep Time
15m Cook Time
15m Ready In

Cuisine : Italian
Course : Dinner

A classic Italian dish featuring fried eggplant layered with tomato sauce and topped with mozzarella and Parmesan, baked until bubbly.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

Show sub-recipe ingredients

1 Fried Eggplant (opens in new tab)
- 1 medium eggplant, stem ends trimmed
- 3 large eggs
- 1 tablespoon water
- ⅓ cup flour
- 1½ cups dry bread crumbs
- (¼ to ½ cup grated Parmesan [2 to 4 ounces])
- (1½ teaspoons dried rosemary, thyme, or oregano, crumbled)
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼ cup vegetable oil
Sub-recipe steps
1. Peel and cut into ½-inch-thick slices or sticks: 1 medium eggplant, stem ends trimmed
2. If desired, salt the eggplant as instructed. Whisk together in a shallow bowl: 3 large eggs; 1 tablespoon water
3. Dredge the eggplant in: ⅓ cup flour
4. Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of: 1½ cups dry bread crumbs; (¼ to ½ cup grated Parmesan [2 to 4 ounces]); (1½ teaspoons dried rosemary, thyme, or oregano, crumbled); 1½ teaspoons salt; 1 teaspoon black pepper
5. Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat: ¼ cup vegetable oil
6. Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches.
3 cups tomato sauce, store-bought or homemade
2 teaspoons dried oregano
¼ teaspoon black pepper
1½ cups shredded mozzarella (6 ounces)
⅔ cup grated Parmesan (about 2½ ounces)
2 teaspoons chopped parsley

Let's Prepare

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Gather these ingredients — no prep needed yet.

1 Fried Eggplant
3 cups tomato sauce, store-bought or homemade
2 teaspoons dried oregano
¼ teaspoon black pepper
1½ cups shredded mozzarella (6 ounces)
⅔ cup grated Parmesan (about 2½ ounces)
2 teaspoons chopped parsley

Let's Cook

Step 1.

Prepare or have ready: Fried Eggplant; 3 cups tomato sauce, store-bought or homemade
Step 2.

Position a rack in the upper third of the oven. Preheat the oven to 425°F.
Step 3.

Coat a 13 × 9-inch baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish. Top with the remaining tomato sauce and: 2 teaspoons dried oregano; ¼ teaspoon black pepper
Step 4.

Combine and sprinkle over the eggplant: 1½ cups shredded mozzarella (6 ounces); ⅔ cup grated Parmesan (about 2½ ounces)
Step 5.

Sprinkle over the top: 2 teaspoons chopped parsley
Step 6.

Bake until the cheese is melted and bubbling, about 15 minutes. Serve at once.