Eggplant Parmigiana Recipe

A delicious gooey layered eggplant recipe with layers of eggplant, delicious cheese and flavors that will tantalize your tastebuds.


2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 cup all-purpose Flour
4 tablespoons Milk
Vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
1 jar marinara sauce


Preheat oven to 350F.

Peel and slice eggplant and sprinkle slices with salt and place in a strainer for 1 hour to release any extra moisture from the eggplant.

Pat the slices dry with a paper towel.

Place in a ziploc bag with flour to coat.

Beat eggs and milk with a fork in bowl and season with salt and pepper.

Place breadcrumbs in a new bowl.

Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs.

Transfer to a dish and repeat until all eggplant is breaded.

In a large skillet pour in oil. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on paper towel.

Cover the bottom of 9 X 13 baking pan with a thin layer of marinara sauce.

Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese.

Continue to layer eggplant and cheese.

Cover the top with a generous amount of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes.