Fried Eggplant Parmigiana


This parmigiana made with fried eggplant is a vegetarian recipe with cheese, tomato sauce and fresh herbs. It is absolutely delicious – you have to try this!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Fried eggplant parmigiana
Veronique van Ohmydish

Made by Véronique

Published at 2020-09-08, this recipe is for 6 people and takes 2 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 04-01-2022

2 hour 6 people Main course
Fried eggplant parmigiana


(✓ Tip: click to check off)

  • 3 medium-sized eggplants
  • 150 grams of flour
  • 6 large eggs
  • A good splash of milk
  • 150 grams panko (Japanese breadcrumbs)
  • 200 grams of Parmesan cheese (Grana Padano)
  • 2 tablespoons dried oregano
  • 100 grams of shredded mozzarella
  • Pepper and salt
  • Sunflower oil or a different neutral oil for frying
  • Fresh parsley

Ingredients for the sauce

  • 1 onion
  • 6 cloves of garlic
  • 1 can of tomato paste (140 grams)
  • 2 cans of diced tomatoes (800 grams)
  • 3 – 4 sprigs of fresh basil
  • 1 tablespoon dried oregano
  • Pepper and salt
Fried eggplant parmigiana ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Oven
  • Paper towels
  • Cutting board & chef’s knife
  • Oven dish
  • 3 medium-sized bowls
  • Whisk
  • Medium-sized pan
  • Wooden spatula
  • Baking tray
  • Parchment paper

Fried Eggplant Parmigiana

2 hour 6 people Main course

View the original recipe via:

Check out the recipe for an easier and faster version of this melanzane alla parmigiana

Preparation – 45 minutes

Wash and cut the eggplants into medium-sized slices. Put some paper towels on a baking tray, or the kitchen counter, and distribute the eggplant over the covered surface.

Generously salt the slices and put a layer of paper towels on top of the eggplant, so the salt can draw out as much moisture as possible. Leave the eggplant like this for 45 minutes while you prepare the sauce.

Make your sauce – 30 minutes

Peel and cut the onion and six cloves of garlic. Heat a splash of olive oil in a medium-sized pan at low heat. Add the chopped onion and garlic and cook them until they become translucent.

Add the tomato paste and cook everything for a few minutes using the wooden spatula.

Adjust your stove to medium heat and add the two cans of diced tomatoes. Gently tear up the fresh basil and add this to the sauce with a tablespoon of dried oregano.

Add a little bit of water and let the sauce simmer at low heat for 20 minutes, seasoning it with pepper and salt. If you want a very smooth sauce, you can use your immersion blender.

Fry the eggplant – 20 minutes

Add some flour to one of the bowls. Use a whisk to beat the eggs with a splash of milk in another bowl.

Add the panko (japanese breadcrumbs) and two tablespoons of dried oregano, with approximately 150 grams of parmesan cheese to the third bowl. Make sure everything is properly mixed.

Pre-heat the oven at 180 degrees celsius or 350 degrees fahrenheit.

Heat a good amount of sunflower oil in the dutch oven or another pan with a thick bottom. Check the temperature of the oil by dipping a small piece of paper towel into it. Are there little bubbles rising to the surface? if so, your oil is at just the right temperature – if not, it will need a few more minutes to heat up.

Blot the eggplant slices with paper towels. Dredge three pieces into the bowl of flour, making sure both sides of each slice get fully coated. (you can use a pair of tongs if needed)

Dip a slice of floured eggplant into the egg mixture, covering both sides once again.

Dredge the eggplant slice now through the bowl with panko, ensuring an even coating of breadcrumbs on all sides. Repeat these steps for the rest of the eggplant slices.

Place the eggplant on parchment paper so they won’t stick to any surface.

Fry the breaded slices for two minutes on each side until they’re golden brown. Take the eggplant out of the hot oil and let them drain on some paper towels on the baking tray, this will remove the excess grease. Repeat this for the other slices.

Fried eggplant parmigiana
Fried eggplant parmigiana

Finish the fried eggplant parmigiana – 25 minutes

Ladle some of the sauce into an oven dish and cover this with a layer of fried eggplant. Add a handful of shredded mozzarella and a good amount of parmesan cheese.

Repeat those layers two or three more times, or until you run out of eggplant. Finish the dish with a layer of sauce and shredded cheese on top.

Bake the fried eggplant parmigiana for 20 to 30 minutes in the preheated oven, or until the cheese looks nice and golden. Garnish with fresh parsley and/or fresh basil. Enjoy!

Rank this recipe!
1 vote