Eggplant (Aubergine) Parmesan Recipe

Name: Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, peeled and thinly sliced into rounds; kosher salt, for sprinkling; 2 cups flour; 2 cups buttermilk; 2 cups unseasoned breadcrumbs; oil (for deep frying); 6 cups shredded mozzarella cheese; 1 cup grated parmesan cheese; 4 tablespoons olive oil; 2 tablespoons minced garlic; 1 onion, chopped; salt and pepper; 2 (28 ounce) cans crushed tomatoes; 2 tablespoons turbinado sugar; 1 tablespoon italian seasoning; 1 quart water

Servings: persons

2 eggplants, peeled and thinly sliced into rounds
kosher salt, for sprinkling
2 cups flour
2 cups buttermilk
2 cups unseasoned breadcrumbs
oil (for deep frying)
6 cups shredded mozzarella cheese
1 cup grated parmesan cheese
4 tablespoons olive oil
2 tablespoons minced garlic
1 onion, chopped
salt and pepper
2 (28 ounce) cans crushed tomatoes
2 tablespoons turbinado sugar
1 tablespoon italian seasoning
1 quart water

1
Place eggplant slices on baking sheet (you'll need two) and sprinkle with Kosher salt.
2
Let sit for 30 minutes to sweat out bitterness.
3
After 30 minutes wipe slices with paper towel and set aside.
4
Heat oil for deep frying.
5
Place flour, buttermilk, and breadcrumbs in three separate containers.
6
Dredge eggplant slices first in flour, then buttermilk, and the breadcrumbs, shaking off excess.
7
Fry eggplant in oil until golden brown, drain on paper towels.
8
Spoon a thin layer of tomato sauce in bottom of 9x13 baking dish.
9
Top with a layer of eggplant, top with a bit more sauce and then half of the mozarella cheese.
10
Top with more sauce, then eggplant, then a bit more sauce, then the remaining mozarella.
11
Top this with grated parmesan.
12
Bake at 400 for 15 to 20 minutes or until hot, bubbly, and the cheese is golden.
13
Let cool for 5 to 10 minutes before serving.
14
To make tomato sauce: Saute onion and garlic in olive oil until onion is clear.
15
Add salt and pepper and continue cooking for a moment.
16
Add tomatoes, Italian seasoning, sugar and water.
17
Bring to boil and then reduce heat.
18
Simmer until reduced to a sauce consistency, about 30 or 45 minutes.
19
Adjust the seasoning if needed.

1997

kcal

Calories

146

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggplants, peeled and thinly sliced into rounds, kosher salt, for sprinkling, 2 cups flour, 2 cups buttermilk, and more.

Yes, Eggplant (Aubergine) Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions