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  • Writer's pictureSami

Eggplant Parmesean

This recipe comes straight from my grandmothers heart. Even if you don't like eggplant, trust me, you'll like this! My father always says "You can eat almost anything if it's covered in enough sauce and cheese."


  • 2 large eggplants

  • 1 lemon, juiced

  • 2 eggs, beaten

  • 2 tbsp milk

  • 2 cups breadcrumbs

  • Oil for frying

  • 2 cups mozzarella cheese

  • 1 cup parmesan cheese

  • 2 cups marinara sauce

  • Salt

  • Pepper


Peel* and cut the eggplant horizontally in very thin slices. As you cut, put the slices into a bowl and sprinkle with salt and lemon juice to prevent browning.

In a medium bowl, mix together eggs, milk and a sprinkle of salt and pepper. In a separate bowl, mix together breadcrumbs and a shake of salt and pepper.

In a large frying pan, heat up enough oil to cover the bottom of the pan. Dredge eggplant slices in eggs and then coat in breadcrumbs, and place directly in hot oil. Fry on each side until golden brown, flipping once, about 1-2 mins per side. Once cooked, remove from pan and place on a paper towel lined plate. Repeat until all eggplant is cooked.

Preheat oven to 350°.

In a large pan, cover the bottom of the pan in a thin layer of marinara sauce. Next add a single layer of fried eggplant. Sprinkle a good amount of mozzarella & parmesan cheese, enough to cover but still see the eggplant. Repeat this process; sauce, eggplant, cheese, until all eggplant is used. For the last layer, skip the sauce and just top with cheese.

Bake for 30 minutes or until cheese is melted and sides are slightly browned.

Enjoy with your favorite pasta and extra sauce!

*We choose to peel our eggplant because we don't like the consistency of the skin, but you can leave it on if you prefer!

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