Joanne's Eggplant Parm Recipe

Name: Joanne's Eggplant Parm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; 3 large eggs, beaten; 2 cups panko breadcrumbs; ¼ cup plus 3 c grated parmigiano-reggiano cheese; 2 tablespoons dried oregano; 2 ½ teaspoons salt; 2 teaspoons finely ground red chili pepper flakes; 2 medium eggplants; 2 cups extra virgin olive oil; 3 whole garlic cloves; 6 cups marinara sauce; 3 cups shredded mozzarella cheese; 10 basil leaves, rolled and thinly sliced

Servings: persons

½ cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
¼ cup plus 3 c grated parmigiano-reggiano cheese
2 tablespoons dried oregano
2 ½ teaspoons salt
2 teaspoons finely ground red chili pepper flakes
2 medium eggplants
2 cups extra virgin olive oil
3 whole garlic cloves
6 cups marinara sauce
3 cups shredded mozzarella cheese
10 basil leaves, rolled and thinly sliced

1
Preheat the oven to 375F Set up a breading station using three separate shallow bowls.
2
One bowl for flour and one for eggs.
3
Whisk together bread crumbs, 1/4 c parmesan, oregano, salt, and chili flakes and place in the third bowl.
4
Slice off 1/2 inch from the bottoms and tops of the eggplants and discard.
5
Use a vegetable peeler to remove the skin.
6
Slice the eggplant into 3/4 inch thick rounds.
7
Dredge each slice of eggplant in flour, then egg, then breadcrumb mixture.
8
Heat the olive oil and garlic cloves in a large saute pan over medium heat.
9
Saute the garlic for 10-15 minutes, until golden brown.
10
Remove the garlic and disard.
11
Increase the heat to medium high and fry the breaded eggplant slices for 3 minutes per side, until golden brown.
12
Remove to a cooling rack.
13
Ladle 3/4 cup tomato sauce into an 8x8 inch baking dish.
14
Layer the eggplant, sauce, mozzarella, parmesan, and basil.
15
Repeat until you have three layers of eggplant.
16
Top with remaining cheese.
17
The key is to have each layer of eggplant surrounded by tomato sauce.
18
Cover with foil and place the dish on a baking sheet.
19
Bake for 35 minutes, removing foil after 25 minutes.
20
The sauce and cheese should be bubbling.
21
Let rest at room temperature for 5-10 minutes before serving.

1863

kcal

Calories

149

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 13 ingredients. The key ingredients include: ½ cup all-purpose flour, 3 large eggs, beaten, 2 cups panko breadcrumbs, ¼ cup plus 3 c grated parmigiano-reggiano cheese, and more.

Yes, Joanne's Eggplant Parm 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!

Joanne's Eggplant Parm

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions