2 ratings

Restaurant-Style Eggplant Parmesan

It's worth the extra work
Photography and styling by Peri Photography

Making this recipe will remind you of cooking with grandma. It may be time consuming to bread and fry the eggplant but the crispy exterior that forms is well worth it. Top the eggplant with marinara sauce and mozzarella cheese.  

Courtesy of Nitra Ladies Auxiliary, provided by Kosher.com


  • 1 eggplant
  • 1/2 Cup flour
  • 2 eggs, slightly beaten
  • 2-1/2 Cups Gefen Bread Crumbs
  • 1-1/2 Cup  Tuscanini Marinara Sauce
  • 1 Pound mozzarella cheese 


Wash eggplant well and cut off stem. Cut lengthwise to one-inch slices.

Set up a breading station and coat eggplant slices with flour, eggs, and bread crumbs.

Fry on both sides over medium heat or spread four tablespoons oil on a cookie sheet and bake on 400 degrees Fahrenheit for 10 minutes on each side.

Place eggplant in 10- by 16-inch pan.

Pour thick layer of sauce (about one third of a cup) over each slice.

Sprinkle cheese.

Bake uncovered at 400 degrees Fahrenheit for 20 minutes.