Eggplant Parmesan Recipe

Name: Eggplant Parmesan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants); Kosher salt; 1 cup all-purpose flour; Freshly ground black pepper; 2 large eggs, beaten; 1/2 cup whole milk; 1 1/2 cups panko; 1/2 cup finely grated Parmigiano-Reggiano cheese; Olive oil, for frying; 1 1/2 cups warm Basic Tomato Sauce (see recipe intro), plus more for serving; 24 medium whole basil leaves; 24 thinly sliced pieces of fresh mozzarella (about 8 ounces total)

Servings: persons

24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants)
Kosher salt
1 cup all-purpose flour
Freshly ground black pepper
2 large eggs, beaten
1/2 cup whole milk
1 1/2 cups panko
1/2 cup finely grated Parmigiano-Reggiano cheese
Olive oil, for frying
1 1/2 cups warm Basic Tomato Sauce (see recipe intro), plus more for serving
24 medium whole basil leaves
24 thinly sliced pieces of fresh mozzarella (about 8 ounces total)

1
Position a rack in middle of the oven and heat the broiler to low.
2
Place the eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with salt, toss to combine, and set aside to drain for about 5 minutes.
3
Place the flour in a wide, shallow dish and season generously with salt and pepper.
4
Combine the eggs and milk in another shallow dish and set aside; mix the panko and cheese together in a third shallow dish.
5
Remove the eggplant slices from the colander and pat dry with paper towels.
6
Bread the eggplant by coating a few slices in the flour mixture.
7
Shake off any excess flour, dip the slices into the egg mixture, and press them into the panko mixture; be sure to coat the slices thoroughly at each step.
8
Set the breaded eggplant on a baking sheet and repeat with the remaining slices.
9
Line another baking sheet with paper towels and set a wire rack over the towels; set aside.
10
Fill a large, straight-sided skillet or frying pan with 1 inch of the olive oil.
11
Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fat thermometer (the oil should be shimmering but not smoking).
12
Add about a third of the eggplant slices and fry on one side until golden brown, about 2 minutes.
13
Carefully flip and fry the other side for another 2 minutes or until golden brown.
14
Remove to the wire rack and repeat with the remaining eggplant.
15
Pour the warmed tomato sauce over the bottom of an 8-by-8-inch baking dish.
16
Shingle 1 eggplant slice, 1 basil leaf, and 1 mozzarella slice over the tomato sauce, repeating until all of the ingredients are arranged in the baking dish.
17
Place in the oven and broil until the cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes.
18
Serve immediately with extra tomato sauce on the side.

2341

kcal

Calories

119

Fat

127

Carbs

208

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

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 12 ingredients. The key ingredients include: 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants), Kosher salt, 1 cup all-purpose flour, Freshly ground black pepper, and more.

Yes, Eggplant Parmesan Recipe 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!