Baked Eggplant Parmesan

Baked Eggplant Parmesan
Photo by Maren Caruso


  • 10 oz. fresh mozzarella, thinly sliced (about 2 cups)
  • Canola oil for frying (about 2 cups)
  • 16 basil leaves, torn into large pieces
  • 4-½ ounces (1 cup) unbleached all-purpose flour
  • Kosher salt
  • 2 medium globe eggplant (about 2 lbs.), cut crosswise into ¼-inch-thick rounds
  • 3 cups marinara sauce, warmed
  • + 4 more ingredients
    • 3 cups dry fine breadcrumbs
    • 2 tsp. chopped fresh thyme
    • 4 large eggs, beaten
    • 1-½ cups freshly grated Grana Padano

Line a large plate with paper towels. Put down a layer of eggplant slices, sprinkle generously with salt; add another layer of paper towels and another layer of eggplant and salt; repeat until you’ve layered the rest of the eggplant. Let sit for 20 minutes. Put the flour and eggs in separate wid...

View full recipe at Fine Cooking


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