September 20, 2012

Eggplant Parmigiana - a Step by Step Recipe

There are some recipes which make your mouth water just by the very mention and some which are considered as "comfort food" which pep you up on a not-so-good day. For me, Olive Garden's "Eggplant Parmagiana" fall into both the categories. This classic Italian-American dish is a lovely way to serve eggplant. The very combination of fried eggplant with tomata sauce, pasta, cheese and basil on the top is too good to resist. It is a scrumptious vegetable dish, perfect for any parties or potlucks.

Instead of baking in a casserole dish, I chose to assemble the fried eggplant individually on a bed of pasta & tomato sauce. Since its just two of us eating dinner most of the times, this works as I don't need to worry about left overs.

But, for a bigger group, to make things simple - in a shallow baking dish, arrange fried eggplant slices with cheese, pasta and tomato sauce as layers to form a stack and bake until cheese bubbles. Top with shredded basil leaves. Yum!

{Recipe} Eggplant Parmigiana


1 large eggplant, cut into round slices
1 tsp salt
1 egg
2 tsp olive oil
1 cup bread crumbs
1/2 cup grated (mozzarella + parmesan) cheese
1/2 cup all purpose flour
2 tbsp butter
1 fistful of spaghetti, cooked for about 8 minutes until al dente
1/2 cup tomato sauce (home made or store bought)
few basil leaves


1. Place the eggplant slices in a colander and sprinkle salt all over them. Place it on a bowl so that the extra water oozes out. Let them stand for 10 mins, rinse and pat dry.

2. In a bowl, beat an egg with olive oil.

3. In an another bowl, mix grated cheese with bread crumbs.

4. Place flour in a flat plate. Dip each slice in flour first and gently toss to remove any excess.

5. Then dip in egg + olive oil mixture. Allow excess to drip off again.

5. Finally roll in cheese + bread crumbs mixture. Coat both sides.

6. Place them on a wire wrack and allow it to dry for 30 minutes, atleast.

7. Heat butter in a pan and saute the eggplant slices until golden brown. Place on paper towels to drain excess oil. Repeat the same with all other eggplant slices.

8. Preheat oven to 190 C or 375 F. In a oven proof plate, arrange eggplant slices topped with cheese and basil on a bed of cooked pasta. Drizzle tomato sauce all over. Bake for few minutes until cheese melts. Serve.

I am sending this recipe to September edition of Monthly Mingle which is all about celebrating Americana food. :-)

until next time,

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  1. Looks so delicious Siri. I make this version sporadically as we love the "meaty" version. But your pictures have made me crave for it. I am going to make it one of the weekends. Loved the step-by-step pictures.

  2. Love it...and great clicks!!!

  3. Thank you for the step-by-step!!! Makes is so much easier:)

  4. lovely....looks delicious. You can also try the same recipe out with some other vegetables like carrots or potatoes.

  5. I have been meaning to try this recipe for so long now Siri.. :( Had it first time in Italy and loved every bit of it.

    Thanks for reminding me that I still have to get back to my fav first ..

  6. as i always say i have a bunch of bainganoholics in d family... so i wish they could have that last click siri...


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