Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 rounds eggplant, 1/3-inch, peeled; 1 quart buttermilk; 2 cups plain Asian breadcrumbs (panko); 1 tablespoon Parmesan powder; 1 tablespoon chopped fresh parsley; 1 teaspoon minced fresh thyme; 2 quarts vegetable oil; 2 cups all-purpose flour; 2 cups egg wash (equal parts egg and milk); Salt and ground pepper; 3 cups red sauce; 1 pound cooked linguine; 1 cup shredded Parmesan, reserved for plating

Servings: persons

12 rounds eggplant, 1/3-inch, peeled
1 quart buttermilk
2 cups plain Asian breadcrumbs (panko)
1 tablespoon Parmesan powder
1 tablespoon chopped fresh parsley
1 teaspoon minced fresh thyme
2 quarts vegetable oil
2 cups all-purpose flour
2 cups egg wash (equal parts egg and milk)
Salt and ground pepper
3 cups red sauce
1 pound cooked linguine
1 cup shredded Parmesan, reserved for plating

1
For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours.
2
During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.
3
Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot.
4
Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well.
5
Once breaded, fry the eggplant, in batches, for 1 1/2 minutes.
6
Flip and finish for a final 1 minute.
7
Then remove to paper towels and allow excess oil to drain.
8
Season with salt and pepper.
9
Next, in a saucepan, warm the prepared red sauce until on the verge of simmering.
10
Then add the cooked pasta and stir.
11
Warm for 2 minutes.
12
After heating, remove and portion to plates and top with 2 slices cooked eggplant.
13
Finish with the reserved Parmesan.

1391

kcal

Calories

Fat

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.
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 13 ingredients. The key ingredients include: 12 rounds eggplant, 1/3-inch, peeled, 1 quart buttermilk, 2 cups plain Asian breadcrumbs (panko), 1 tablespoon Parmesan powder, and more.

Yes, Eggplant 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 Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions