Eggplant Parmigiana Recipe (Video Tutorial)

Eggplant lovers, raise your hands proudly! And if you’ve ever wondered how to cook eggplant, today is your day. This eggplant parmigiana recipe will rock your world! It’s easier to make than most people think. Be sure to watch the video for how to make this eggplant parmigiana below. 

More Recipes to Try: Italian Oven Roasted Vegetables; Eggplant Rollatini; Baked Rigatoni with Tomatoes and Eggplant; Grilled Harissa Chicken

One of the things I admire about eggplant parmigiana is that it takes only a handful of ingredients to make, but the end result is every bit as impressive and packed with flavor.

You have five main ingredients to work with: eggplant, Parmesan cheese, mozzarella, basil and tomato sauce. Add some flour, eggs, oil and seasoning, and you’ve got what you need for this eggplant parmigiana recipe.

Now, I have one tip when working with eggplants: Once you’ve sliced your eggplant, lay the slices on a baking sheet lined with paper towels. Sprinkle with salt and let the eggplant sit to “sweat out” any bitterness, then pat dry. I’ll repeat this in the steps so you don’t forget.

Step-by-step for today’ s eggplant parmigiana recipe

Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients.

Preheat oven to 325 degrees F.

Beat eggs in a shallow bowl and season with salt and pepper. Place the flour on a plate next to the eggs.

Pat eggplant dry. Coat an eggplant slice in the flour, shake off the excess, then dip it into the egg and let the excess drip back into the bowl.

Repeat with the remaining slices.

Heat the oil in a large frying pan or skillet over medium heat. Working in batches if necessary, cook the eggplant slices for 5 minutes on each side, or until nicely golden. Drain well on paper towels, then continue until all the slices are fried.

Layer the tomato sauce, eggplant slices, Parmesan, basil, and mozzarella in an ovenproof serving dish. Season to your taste.

Continue layering until all the ingredients are used, finishing with a layer of tomato sauce and the cheese on top.

Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.

Remove from oven, top with extra basil leaves and serve hot. Enjoy!!!

Watch the Video for How to Make Eggplant Parmigiana:

Eggplant Parmigiana

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4.8 from 6 reviews

• Author: The Mediterranean Dish
• Prep Time: 40 mins
• Cook Time: 30 mins
• Total Time: 1 hour 10 minutes
• Yield: serves 4-6 1x

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Description

Eggplant lovers, raise your hands proudly! And if you’ve ever wondered how to cook eggplant, today is your day. This eggplant parmigiana recipe will rock your world!

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Scale 1x2x3x

Ingredients

• 2 eggplants, thinly sliced the long way
• 2 large eggs
• salt and freshly ground pepper
• 1/3 cup all-purpose flour
• 4 tbsp sunflower oil (I used canola oil)
• 2 cups tomato sauce
• 2 oz Parmesan cheese, grated, (more if needed)
• a bunch of basil leaves (reserve a few for garnish)
• 10 oz mozzarella cheese, sliced (more if needed)

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Instructions

1. Preheat the oven to 325 degrees F.
2. Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients.
3. Beat the eggs in a shallow bowl and season with salt and pepper. Place the flour on a plate next to the eggs.
4. Pat eggplant dry. Coat an eggplant slice in the flour, shake off the excess, then dip it into the egg and let the excess drip back into the bowl. Repeat with the remaining slices.
5. Heat the oil in a large frying pan or skillet over medium heat. Working in batches if necessary, cook the eggplant slices for 5 minutes on each side, or until nicely golden. Drain well on paper towels, then continue until all the slices are fried.
6. Layer the tomato sauce, eggplant slices, Parmesan, basil, and mozzarella in an ovenproof serving dish. Season to your taste.
7. Continue layering until all the ingredients are used, finishing with a layer of tomato sauce and the cheese on top.
8. Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
9. Remove from oven, top with extra basil leaves and serve hot.

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Notes

• Visit our store to browse our spices, olive oils and bundles!

• Category: Entree
• Method: Baked
• Cuisine: Italian

Keywords: Eggplant, Italian Eggplant, Parmigiana