Eggplant Parmesan
Eggplant Parmesan
This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.


  • Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
  • All-purpose Flour, about 1 cup
  • Fine Sea Salt, a few large pinches
  • Ground Black Pepper, as needed
  • Large Eggs, 3 each
  • Cooking Oil, enough to fill your fry pan with about 1/4" of oil
  • Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
  • Homemade Tomato Sauce, recipe below
  • Parmigiano-Reggiano Cheese, as needed to finish


  • Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
  • Yellow Onion,  2.25 oz. (64g or 1/2 cup)
  • Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
  • Great Quality Canned Tomatoes,  28 oz. (or 794g) 
  • Kosher Salt, .1 oz. (3g or 1 tsp.)


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