Baked Eggplant Parmesan

Baked Eggplant Parmesan
Photo by Maren Caruso


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


Related Articles

Recipe Downloader


Best Wine Deals

See More Deals »

Snooth Media Network