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Eggplant Parmigiana Recipe

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 servings


  • 3 pounds medium-sized eggplant
  • 4 tablespoons kosher salt
  • 4 eggs
  • 3 tablespoons water
  • ½ teaspoon salt
  • 6-8 cups tomato sauce
  • 1 cup extra virgin olive oil
  • 1 cup grated Parmigiano-Reggiano


  • Wash and dry the eggplant, and peel if desired. Slice eggplant in ½ slices. Sprinkle kosher salt over eggplant, and place in colander, then place bowl or pan under colander. Let the eggplant rest for about an hour, then rinse and pat dry.
  • In a bowl large enough to dip several eggplant slices, add eggs, water, and salt. Beat slightly with a fork until blended.
  • Dredge each eggplant slice in flour, then dip in egg wash, and then flour. Heat olive oil in skillet and add eggplant slices, a few at a time, cooking until golden brown. Drain on paper towels.
  • In a 13x9-inch baking dish, add a cup of sauce, and a layer of eggplant. Sprinkle with 2 or 3 tablespoons of grated cheese, then cover layer with a cup of sauce (more if needed). Repeat step for the next two layers.
  • Bake at 350°F for about 30 minutes, or until the sauce is bubbly.
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