Eggplant Parmigiana


  • 2 cups unseasoned, dry bread crumbs
  • 2/3 teaspoon dried basil
  • 2/3 teaspoon dried parsley
  • 1 1/3 cups all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 cup finely grated parmesan cheese
  • 2 medium eggplants, peeled and sliced lengthwise in 1/4" thick slices
  • light olive oil, for frying
  • marinara sauce
  • 1 teaspoons dried oregano
  • 2.5 cups shredded mozzarella


  1. Heat oven to 375. Line a baking sheet with parchment paper. Line a second baking sheet with paper towels.
  2. Combine bread crumbs, basil, and parsley in a shallow dish. Place flour in a second shallow dish. Whisk together eggs and 3/4 cup parmesan. Pour egg mixture into a third, larger, shallow dish. Dip sliced eggplant in flour, shaking off any excess. Dip floured eggplant in egg mixture to coat both sides. Dip eggplant in seasoned bread crumbs to lightly coat both sides. Transfer to parchment-lined baking sheet.
  3. Heat 1/4 inch olive oil in large over medium heat until hot but not smoking. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the baking sheet lined with paper towels.
  4. In a 3-quart shallow baking dish, spread 2/3 cup Marinara Sauce evenly over bottom. Layer eggplant slices to cover sauce. Spread 1 cup sauce evenly over eggplant. Sprinkle with 1 teaspoon parmesan, 1/3 teaspoon dried oregano, and 1/3 cup shredded mozzarella. Repeat procedure three times, omitting mozzarella on top of final layer.
  5. Cover casserole with foil, and bake about 30 minutes, or until bubbling slightly. Remove foil, and sprinkle remaining shredded mozzarella over casserole. Bake until cheese is just melted. Allow to cool and set, about 20 minutes.


  • Adapted from a recipe on Martha Stewart's old TV show
© Lisa Miner 2017