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Easy Eggplant Parmesan

Easy Eggplant ParmesanThis eggplant is dipped in an egg batter and shallow-fried in a small amount of olive oil. This method prevents the eggplant from absorbing too much oil and yet preserves the authentic flavors of Italy.

Serves 4.


  • 1 medium globe eggplant
  • 1 tsp coarse salt
  • 2 eggs
  • 6 Tbsp milk
  • 1/3 c all purpose flour
  • 1/2 tsp Italian seasoning
  • 1/4 tsp baking powder
  • 1/8 tsp red pepper flakes
  • 3-4 Tbsp olive oil
  • 1 1/2 c marinara sauce or spaghetti sauce
  • 1/4 c Italian seasoned dry bread crumbs
  • 1/3 c Parmesan cheese, shredded
  • 1/2 c mozzarella cheese, shredded


  1. Leaving the peel on the eggplant, remove the stem and slice lengthwise in 1/4 inch slices. Sprinkle with coarse salt and place a baking sheet over the slices and a heavy can or similar weight on top. Allow to stand 20 minutes. Using a clean towel, wipe any condensation and salt from the eggplant slices until dry.
  2. In a large shallow dish such as a pie plate, beat the eggs. Add the milk, flour, Italian seasoning, baking powder, and red pepper flakes; blend this batter well.
  3. In a large skillet, heat a tablespoon of the olive oil over medium heat, spreading the oil over the entire bottom of the pan. Dip 3-4 slices of eggplant in the batter, and fry in the hot oil for 2-3 minutes per side or until golden. Repeat with the remaining slices.
  4. Preheat the oven to 350 degrees F. Place a spoonful of sauce in the bottom of an 11 x 7 x 2 inch baking dish or similar dish. Place 3-4 slices of fried eggplant in the bottom. Spread a tablespoon of sauce on each slice. Sprinkle each slice with 1/4 – 1/3 of the bread crumbs, Parmesan cheese and mozzarella cheese. Repeat 2-3 times, forming a layered dish.
  5. Cover the dish with foil and bake 15 minutes. Uncover and bake another 10 minutes. Allow to cool 20-30 minutes before serving for best flavor.

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