Eggplant Parmesan Recipe

Italian cuisine is renowned for its robust flavors and time-honored traditions, and Eggplant Parmesan, or “Melanzane alla Parmigiana,” is a cherished classic that embodies the heart of Italian cooking. This mouthwatering dish features tender slices of eggplant, breaded and fried to golden perfection, layered with velvety tomato sauce, and smothered in a generous amount of melted cheese. Each bite reveals a harmonious blend of textures and tastes that pay homage to the culinary legacy of Italy. Whether you’re celebrating a special occasion or simply seeking a taste of Italian comfort, our Eggplant Parmesan recipe is a culinary treasure that brings the flavors of Italy right to your table.


  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups breadcrumbs (preferably Italian seasoned)
  • Vegetable oil, for frying
  • 3 cups tomato sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Salt, to taste
  • Black pepper, to taste


  1. Preheat the oven to 375°F (190°C).
  2. Place the sliced eggplant rounds in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the eggplant slices and pat them dry with paper towels.
  3. Set up three separate shallow bowls or plates: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
  4. Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs, pressing gently to adhere.
  5. In a large skillet, heat vegetable oil over medium heat. Fry the breaded eggplant slices in batches until they are golden brown and crispy on both sides. Place the fried slices on a paper towel-lined plate to drain excess oil.
  6. In a baking dish, spread a layer of tomato sauce at the bottom.
  7. Arrange a layer of fried eggplant slices on top of the sauce.
  8. Sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over the eggplant.
  9. Repeat the layers with the remaining ingredients, ending with a layer of cheese on top.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
  12. Garnish the Eggplant Parmesan with fresh basil leaves before serving.
  13. Enjoy the authentic taste of Italy with our Eggplant Parmesan, served hot and paired with your favorite pasta or crusty bread.

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