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10Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, sliced into 1/2" thick slices)
- 2 Tbsp. kosher salt
- 1 1/2 cups Italian seasoned breadcrumbs
- 3 eggs
- 1/2 cup milk
- 4 Tbsp. vegetable oil (for lightly pan-frying)
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups mozzarella (whole milk, shredded)
- 1 cup Parmesan cheese (shredded)
- 1 handful fresh basil leaves (chopped, for garnish, optional)
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Reviews(37)
Aimee 3 months ago
This turned out well. I felt like it was missing something, though I’m not certain just what that is. Quite tasty!
Rosanne Ducharme 2 years ago
Delicioso!!! Yes I would definitely make it again. I used Panko breadcrumbs. Remainder the same.
Deb Patterson 2 years ago
Great.. I baked it another 10 minutes extra. Also I used skewers to hold together while cooking.
Sam R 2 years ago
When yummly asked me how the recipe was it was still cooking... Super worth the effort. Tasty, hearty and filling on its own. Husband added cayenne for some spice. Do not skip the first prep of getting mositure out! Would make again.
Coco 3 years ago
Absolutely the best! Everyone loved it and now doubling the recipe so we have some leftovers. 😁
Carolyn Crowder 3 years ago
I made this and followed the recipe. It was wonderful. Hubby didn’t miss the meat. Don’t skip the step os drawing the excess moisture out of the eggplant; that step is key to the success of this recipe. Will make again.
Sara Rogers Johnson 3 years ago
I followed the recipe even the prep of pulling the water out of the egg plant before breading and frying it although .next time I think I will bake the egg plant instead of frying I did add some dollops of ricotta cheese and I would add a little bit more sauce to my next time but overall it was delicious
Yummly User 3 years ago
So we had extra egg, tomato sauce and milk because we didnt get a big enough eggplant but we used it in rice and laid the eggplant parm on top and it was very good. We will make this again for sure.
Catherine 3 years ago
I adjusted the recipe to make it Keto and it came out great. Only needed 1 egg and 1/4 cup cream. Will make again. I used a duck egg which are equivalent to 1 1/2 large chicken eggs.
Lesley Middleman 3 years ago
Fantastic! The best eggplant parm I've ever had. I will never buy frozen again! the salt wicking away the moisture is brilliant. Not drowning the dish in marinara was another key element. And the cheese...oh the cheese! Definitely on the schedule to be made again.
Ben J. 3 years ago
Tasty and easy to make. Though this meal twkes some time to prep (so plan ahead) it requires few ingredients and is very enjoyable.
William B. 4 years ago
Made with zuchinni instead of eggplant...delicious!
Only needed two eggs and still had enough to scramble in the hot skillet after frying/browning the zuchinni.
B 4 years ago
Hands down best Eggplant Parm I have ever made! The preparation of the eggplant was time consuming, however, it was definately worth it. Amazing texture with the crispy eggplant and gooey mozzarella! I added some asiago too just for fun!
Eileen 4 years ago
I made this exactly as the recipe called for and it was perfect! I’m going to use less sauce next time and more cheese.
Cynthia Wehmer 4 years ago
The video gave me confidence that I could do it and I have now made this more than 3x and each time I get rave reviews! I use Italian seasoned panko for extra crisp eggplant, and sliced fresh mozzarella to be sure I have enough cheese 😋
Robyn G. 4 years ago
This was really quick and easy. I received an eggplant in my farmers box today, and I had all the ingredients for this. becaise of the heat wave in our area, I cooked it outside on my Treager smoker with the rest of our meak.
Aline Bristol 4 years ago
This was delicious ... a great addition to our vegetarian adventure. I’ll fix it again.