Eggplant Parmesan
By Let's Cook It · May 3, 2026
Layers of fried eggplant baked with tomato sauce, mozzarella and parmesan.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Serves
- 6
- #italian
- #vegetarian
- #eggplant
- #baking
- #comfort food
Ingredients
- 2 large eggplants, sliced 1 cm
- Salt for sweating
- 200g flour
- 4 eggs, beaten
- 300g panko breadcrumbs
- Vegetable oil for frying
- 800ml tomato passata
- 4 cloves garlic, minced
- Handful fresh basil
- 350g mozzarella, sliced
- 150g parmesan, grated
- 3 tbsp olive oil
- Salt and pepper
Cooking for a different number of people? Open this recipe in the app to rescale every ingredient in one tap.
Instructions
- 1
Salt eggplant slices and let sit 30 minutes, then pat dry.
⏲ 30 min timer — runs automatically in the app
- 2
Sauté garlic in olive oil for 1 minute, add passata and basil. Simmer 15 minutes.
⏲ 16 min timer — runs automatically in the app
- 3
Bread eggplant: dredge in flour, dip in egg, coat in panko.
- 4
Fry slices in 1 cm hot oil for 2 minutes per side until golden.
⏲ 4 min timer — runs automatically in the app
- 5
Layer in a baking dish: sauce, eggplant, mozzarella, parmesan. Repeat.
- 6
Finish with sauce and parmesan, bake at 200°C for 25 minutes until bubbly.
⏲ 25 min timer — runs automatically in the app
- 7
Rest 10 minutes before serving.
⏲ 10 min timer — runs automatically in the app
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