Eggplant parmigiana

Make an Eggplant Parmigiana perfect for your lunch and dinner!

Eggplant parmigiana

Recipe by Caion Alves


Prep time


Cooking time



Check out the ingredients and follow the step-by-step instructions to make your Eggplant Parmigiana.


  • 2 large eggplants

  • 1 cup wheat flour

  • 2 eggs

  • 2 cups breadcrumbs

  • 1 teaspoon of salt

  • 1/2 teaspoon black pepper

  • 1 cup oil for frying

  • 2 cups of tomato sauce

  • 2 cups grated mozzarella cheese

  • 1/2 cup grated parmesan cheese

  • Basil leaves to decorate


  • Preheat the oven to 200°C.
  • Cut the eggplants into slices approximately 1 cm thick. 
    Place them in a colander and sprinkle with salt. 
    Let rest for about 30 minutes for the eggplants to release excess liquid.
  • Rinse well under running water and dry with a paper towel.
  • In a small bowl, mix the flour with the salt and black pepper. 
    In another bowl, beat the eggs. 
    In a third bowl, place the breadcrumbs.
  • Pass the eggplant slices in the wheat flour, then in the beaten eggs and, finally, in the breadcrumbs.
  • In a large skillet, heat oil over medium-high heat. 
    Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
  • Remove the eggplant slices from the skillet and place on a paper towel-lined plate to absorb excess oil.
  • In a baking dish, spread some tomato sauce on the bottom.
  • Place a layer of fried eggplant slices, followed by a layer of grated mozzarella cheese and a little tomato sauce.
  • Repeat the layers until you run out of ingredients, finishing with the grated parmesan cheese.
  • Cover the baking sheet with aluminum foil and place in the oven for 25 minutes. 
    Remove the foil and let it brown for another 10-15 minutes or until the cheese is melted and golden.
  • Remove from oven and let rest for a few minutes before serving.

Recipe Video

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