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Servings: 9

Total Time: 1 hour

In this dish, breaded eggplant slices are layered with tomato sauce, mozzarella, provolone cheese, and basil.

Eggplant Parmesan


  1. Wash and cut eggplant into 1/2 inch thick rounds.
  2. Cut mozzarella cheese into thin slices.
  3. Arrange eggplant rounds in a single layer on 2 baking sheets.
  4. Sprinkle with salt and allow to sit for about 1 hour. Salting it draws out the liquid and bitter flavor.
  5. Rinse with cold water and dry thoroughly.
  6. Put flour in a medium bowl and season with salt and pepper.
  7. In another bowl, whisk together the eggs and milk; season with salt and pepper.
  8. In a third bowl, combine the breadcrumbs with oreano, thyme, salt and pepper.
  9. Dip each eggplant slice in the flour and shake off any excess.
  10. Dip into egg mixture and then into breadcrumbs.
  11. Make sure to coat both sides of each eggplant slice.
  12. Arrange them in a single layer on baking sheets.
  13. In a large skillet, pour enough oil to cover the bottom of the pan.
  14. Heat until the oil is hot and use a pair of tongs to add a single layer of eggplant.
  15. Cook until golden brown, about 2 minutes per side.
  16. Remove from oil and transfer to a paper towel lined dish.
  17. Preheat oven to 350° F.
  18. To assemble: in a 9x13" baking dish, spoon sauce. Top with a layer of egg plant (they can slightly overlap).
  19. Top with 1/3 of mozzarella and sprinkle with ¼ of the Parmesan and provolone. Top with a layer of torn basil leaves.
  20. Repeat, starting with sauce, 1 more time.
  21. Place dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes.
  22. For extra browning, put the dish under the broiler for a minute or two just before serving.


290 calories; 14 g fat; 8 g saturated fat; 100 mg cholesterol; 725 mg sodium 19 g carbohydrate; 2 g fiber; 20 g protein

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