Eggplant Parmesan on square white plate
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5 from 1 vote

Eggplant Parmesan

Battered and fried eggplant slices, covered with pasta sauce and cheese.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish
Cuisine: Italian
Servings: 10 servings
Calories: 309kcal
Author: Beth Mueller


  • 1 1/2 cups Flour
  • 1 1/2 cups Italian Bread Crumbs
  • 1/2 tablespoon Adobo Seasoning with Pepper
  • 1 large firm Eggplant with no soft spots or visible damage
  • 2 large whole Eggs
  • Oil for frying
  • 2 cups Pasta Sauce more will be needed is serving with pasta
  • Shredded Mozzarella Cheese for topping eggplant
  • Shredded or grated Parmesan Cheese for topping eggplant


  • Heat oven to 350°F.
  • Spray a baking sheet with baking spray and set aside.
  • In a large bowl, combine flour, breadcrumbs, and Adobo Seasoning.
  • Peel eggplant and slice into 1/2 to 1-inch slices.
  • Immediately coat eggplant slices with bread crumb mixture to avoid browning.
  • In a small bowl, whisk eggs with ½ cup of water. Set aside.
  • Dip 1 eggplant slice at a time into the egg wash, covering both sides.
  • Place eggplant slice back into bread crumb mixture and make sure it is completely coated with breadcrumb mixture. Set aside.
  • Coat al eggplant slices as above.
  • In a large skillet, add enough oil to the pan so the eggplant slices will not touch the bottom of the pan.
  • heat oil over medium-high heat until oil sizzles when you drop in a little of the breadcrumb mixture.
  • Once the oil is heated, add as many eggplant slices as will fit in the plan, leaving a little room between slices.
  • Cook until the first side is golden brown, carefully flip over and cook the other side.
  • When done, remove to paper towels for draining excess oil.
  • When all eggplant slices are cooked, move them to the prepared baking sheet.
  • Cover each slice with 1 to 2 tablespoons of sauce.
  • Cover sauce with shredded mozzarella, as much or as little as you prefer.
  • Cover mozzarella with a parmesan cheese, as much or as little as you prefer.
  • Place in preheated oven and bake until cheese is melted.
  • Serve immediately with more sauce if desired.


Calorie count assumes 1/2 teaspoon of flour and 1/2 teaspoon of bread crumbs remain on eggplant slices, and 1/2 teaspoon oil remains after frying. All of these things are variable depending on cook, oil temperature. Type of pasta sauce and amount used will greatly affect the calorie count.


Serving: 2Slices | Calories: 309kcal