Classic Eggplant Parmesan

Classic Eggplant Parmesan

Sara Sullivan
To allow for even cooking, cut the eggplant into uniform slices about ¼ inch thick. Save on time with this dish by using a jar of your favorite pre-made marinara sauce. Yield: 12–14 rounds, serves about 4 people
Course Main Course


  • 1 medium eggplant sliced into ¼-inch rounds
  • 2 eggs beaten
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup finely grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • cup olive oil
  • 1 cup marinara sauce plus more for the pasta
  • 1 cup shredded mozzarella cheese
  • 8 ounces dry fettuccine pasta
  • Garnish: 4–5 thinly sliced basil leaves, finely grated parmesan cheese


  • Slice eggplant and layer the rounds in between some paper towels to absorb excess water. Meanwhile, beat 2 eggs in a medium bowl and set aside.
  • In another medium bowl, stir together Italian seasoned breadcrumbs, finely grated parmesan cheese, salt, pepper and oregano.
  • Dip an eggplant round into beaten egg and then place it in the breadcrumb mixture to coat. Place on a large plate and repeat this process with the remaining slices.
  • Heat oil in a large skillet on medium-high. Working in batches of 4, fry the eggplant for about a minute on each side, or until golden brown. Turn the heat down if they start to get too dark. Remove from pan and place on a plate lined with paper towels to absorb any excess grease.
  • Once all eggplant rounds are cooked, set your oven to broil. Cover a sheet pan with foil and lay the fried slices on top, a few inches apart. Cover each one with a tablespoon of marinara sauce and top with shredded mozzarella cheese. Place this in the oven to broil for 5 minutes, or until the cheese is nice and melty.
  • While the eggplant is cooking, prepare the pasta. Bring 4–6 quarts of water to a boil in a medium saucepan. Once it has reached a rolling boil, add pasta and a pinch of salt. Cook for 12–13 minutes and then strain using a colander. Place 1–2 cups of the premade marinara sauce into that same pan and heat for a few minutes on medium-low. Remove from heat, add the fettuccine back in and stir to coat. Cover and set aside.
  • Serve this dish “family style” by placing the pasta onto a large platter and then arranging the eggplant parmesan on top. Garnish with thinly sliced basil leaves and finely grated parmesan cheese. Enjoy.
Keyword eggplant

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