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Recipe of Parmesan eggplant

Parmesan eggplant

40 mins
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A rich recipe for eggplant weathered and fried with a tomato sauce and mozzarella and parmesan cheese.
Learn more about Daniela De Tagle


4 portions
  • 1 kilo eggplant
  • 1 cup flour
  • 4 eggs
  • 3 cups ground bread
  • 2 tablespoons fresh thyme, chopped
  • 3 cups tomato sauce, marinara
  • 15 leaves basil
  • 2 cups mozzarella cheese, sliced ​​finamentate
  • 1 1/2 cups parmesan cheese
  • to taste black pepper, to taste


Cut the eggplant into slices and place them on a large tray. Sprinkle with coarse salt, cover with paper towels and allow the salt to absorb the juices from the eggplant for 20 minutes. (This removes the sour from the eggplant).
In a deep bowl place the eggs and beat them lightly. In another deep bowl place the flour and finally in another deep bowl place the ground bread mixed with the thyme, salt and pepper.
Heat 4 6 tablespoons vegetable oil in a large skillet. Pass each eggplant first through the flour, then the egg and finally the bread crumbs and place them in the oil so that they are fried. Fry each aubergine for 1-2 minutes on each side, remove from the oil and place on a plate with paper towels.
Preheats the oven to 200 degrees Celsius.
In a rectangular bowl make a layer of fried eggplant and cover with 1 cup of marinara sauce and 1/3 of the mozazarella cheese, parmesan, and basil. Repeat 2 more layers.
Bake the aubergines for 25 minutes or until the cheese is melted and lightly browned. Remove from oven and serve.


Serve the aubergine on a bed of pasta.


Tomato marinara sauce can be purchased at the supermarket.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
29/12/2015 15:59:25
Comida sana!!! Y Deliciosa. Facil de preparar
04/12/2015 11:55:50
Gracias! Berenjenas con tantas recetas!!
Liliana Jurado
11/12/2014 19:09:53
Berenjenas parmesanas!! Las voy hacer...Las he probado y son muy ricas.Ahora quiero hacerlas yo,gracias por la receta!

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