Eggplant Parm

Eggplant Parm

9 reviews, 5 star(s). 78% would make again

Ready in 2 hours 30 minutes

An easy recipe for an eggplant dish, each piece looks like a piece of lasagna with several layers of eggplant.

"The kids weren't sure about this one but one bite and they were sold. This was delicious. You can taste everything except eggplant. "


1 medium sized Eggplant
4 cups Seasoned Breadcrumbs
2 Eggs; (up to 3)
1 cup milk
2 cups Parmesan cheese
salt and pepper
2 cups Flour
3 cups canola oil; (any oil used to fry may be substituted)
4 oz mozzarella
spaghetti sauce

Original recipe makes 6



Cut top off eggplant, peel/slice lengthwise about 1/4” wide

layout the eggplant and salt on both sides (minimum 1 hour)

Set up breading station, place flour in 1 bowl, combine breadcrumbs and parmesan cheese in another, beaten eggs, milk, salt and pepper (to taste) in third.

Place oil in fryer and set temp to 350 degrees (just past med heat on stovetop)

Rinse eggplant slices and pat dry

Begin breading, placing slices in flour, then eggwash, then breadcrumb mixture (this process can be done all at once or on the go while frying breaded pieces)

Deep fry breaded eggplant until golden brown on both sides, as eggplant comes out of fryer, lay in square casserole that has been coated with sauce on the bottom. Once in casserole, cover in sauce (or dip in bowl of sauce 1st) then sprinkle Parmesan cheese and cover in mozzarella.

Repeat until all eggplant is gone, using the bricklaying method, placing first level up and down, and the next level side to side etc. Bake in 350 degree oven for 25-30 minutes or until top level of cheese is golden and bubbling.

Alert editor   

Eggplant Parm served lasagna style!


Calories Per Serving: 2026 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good recipe. I chose to cut the eggplant crosswise into circles and layer them that way. I used a deep fryer which took a little longer to make because I only fried 2-3 slices at a time. It was delicious. Even better the next day.
Shelltine 9m ago

AMAZING! Thanks for making my husband so happy :)
stephmoniz 2y ago

So good. My ten year ld said it was excellent.
hollyloveland 2y ago

This was delicious!! I make it all the time!
Dmb324 3y ago

Can I give it more than 5 stars?? My husband and I loved it. There were barely any leftovers!
TokenSookie 4y ago

re sprinkle Parmesan cheese, golly, I used it in the breadcrumbs as it stated above! grrr. Also re the breadcrumbs, I have at least 3 cups of breadcrumb/parmesan mixture left. I would have preferred a smaller recipe for a huge eggplant than have to throw so much expensive parmesan out!
Umama 5y ago

boil for few minutes sliced eggplants by addig salt and vinegar in the water and blot it with paper towel then follow instruction.Will save you the first hour.
marcello55 5y ago

The kids weren't sure about this one but one bite and they were sold. This was delicious. You can taste everything except eggplant.
Antiquerie 5y ago

This works best when you get 9 slices, using 3 for each layer but if you get less, just layer the eggplant until you run out. I use my own sauce but your favorite jar sauce will work fine. [I posted this recipe.]
jgmargo 7y ago

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