Italian recipes

Eggplant Parmesan Recipe

I’ve been kind of obsessed with eggplant lately, so it’s not a surprise that we tried our hand at eggplant parmesan. This is so easy to make and tastes AMAZING! Eggplant Parmesan also called parmigiana di melanzane or melanzane alla parmigiana is a dish made with breaded and fried with cheese and salsa (Italian sauce). It is a dish full of amazing flavors that really makes a wonderful meal.  It is said to come from Campania and Sicily. I remember as a girl my neighbor had her Italian Mother-in-law come to visit. The kitchen smelled of garlic and tomato, as she worked wonders making this amazing dish. I’d never eaten eggplant before this but was in for a big surprise.
 
photo of a white bowl with crispy fried eggplant parmesan covered with red Italian sauce | yummy eggplant parmesan
 

Ingredients:

1/4 Cup Flour
1/4 cup parmesan cheese plus more for a topping
Sea salt
Pepper
Garlic powder
Onion powder
1 egg
Eggplant slices
Italian sauce [Try our recipe for sauce]
Olive oil

 

Directions:

In a bowl mix cheese, flour and seasonings. In another bowl crack and beat an egg. Heat oil in a frying pan over medium heat. Once hot, dip eggplant slices into the egg, then into the flour mix. Return to the egg, make sure the flour is completely covered then return to flour mixture. Make sure all of the egg has been covered. Drop into the oil, flip when golden. Cook until eggplant feels tender of both sides is golden. Remove to a plate and continue breading and frying (if you run out of flour mixture just make more), when you are ready to serve, stack several pieces on top of each other and spoon sauce over the top. Top with shaved parmesan.

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Eggplant Parmesan Recipe

Ingredients

  • 1/4 Cup Flour
  • 1/4 cup parmesan cheese plus more for a topping
  • Sea salt
  • Pepper
  • Garlic powder
  • Onion powder
  • 1 egg
  • Eggplant slices
  • Italian sauce [Try our recipe for sauce]
  • Olive oil

Instructions

In a bowl mix cheese, flour and seasonings. In another bowl crack and beat an egg. Heat oil in a frying pan over medium heat. Once hot, dip eggplant slices into the egg, then into the flour mix. Return to the egg, make sure the flour is completely covered then return to flour mixture. Make sure all of the egg has been covered. Drop into the oil, flip when golden. Cook until eggplant feels tender of both sides is golden. Remove to a plate and continue breading and frying (if you run out of flour mixture just make more), when you are ready to serve, stack several pieces on top of each other and spoon sauce over the top. Top with shaved parmesan.

Before you go, check out these other recipes:

 

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