Eggsellent Eggplant Parmesan Recipe

Name: Eggsellent Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 1 whole Egg, Beaten; ⅓ cups Milk, More If You Have A GIANT Eggplant; 1- 1/2 cup Bread Crumbs, About; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1 Tablespoon Oregano; 1 Tablespoon Dry Basil; 1/4 teaspoons Cayenne Pepper; 3/4 cups Flour; 16 ounces, fluid Spaghetti Sauce (jarred Or Homemade); 4 Tablespoons Oil For Frying, Plus More To Replenish The Pan; 1 cup Mozzarella Cheese, Give Or Take To Your Liking; 12 ounces, weight Pasta, Cooked, To Serve (optional)

Servings: persons

1 whole Eggplant
1 whole Egg, Beaten
⅓ cups Milk, More If You Have A GIANT Eggplant
1- 1/2 cup Bread Crumbs, About
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 Tablespoon Oregano
1 Tablespoon Dry Basil
1/4 teaspoons Cayenne Pepper
3/4 cups Flour
16 ounces, fluid Spaghetti Sauce (jarred Or Homemade)
4 Tablespoons Oil For Frying, Plus More To Replenish The Pan
1 cup Mozzarella Cheese, Give Or Take To Your Liking
12 ounces, weight Pasta, Cooked, To Serve (optional)

1
Slice eggplant.
2
Lay out and salt pretty heavily to get the water out on both sides.
3
Set aside for half an hour or more.
4
Mix egg and milk.
5
Season the bread crumbs with the seasonings, altering them to your liking.
6
You can salt and pepper the flour too, if you want.
7
Preheat oven to 400 degrees F.
8
Rinse and pat the eggplant dry.
9
Dunk each slice into the flour, then the egg mix, then the breadcrumbs.
10
Spread some sauce on the bottom of a lasagna pan.
11
Keeping the oil at medium or so, fry the coated slices in batches until golden brown, roughly 3 minutes on each side but that can vary.
12
You will likely have to replenish the oil or the later ones burn.
13
Plop them into the lasagna pan.
14
As soon as you have a layer, spoon on sauce and sprinkle (heavily) mozzarella cheese.
15
Put more slices on top as needed.
16
Bake for 20 minutes.
17
Eat with pasta or whatever else you prefer.

667

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

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 14 ingredients. The key ingredients include: 1 whole Eggplant, 1 whole Egg, Beaten, ⅓ cups Milk, More If You Have A GIANT Eggplant, 1- 1/2 cup Bread Crumbs, About, and more.

Yes, Eggsellent 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!

Eggsellent Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions