ALEXIA’S SIMPLE, CLASSIC EGGPLANT PARM
Dinner
Intermediate

ALEXIA’S SIMPLE, CLASSIC EGGPLANT PARM

Thin fried eggplant cutlets—great alone or layered with marinara and romano for parm or rollatini.

"Be careful — these eggplant slices are as addicting as potato chips!" - Alexia

70 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 2 large eggplants (avoid seedy slices)
  • Eggs
  • Grated Pecorino Romano cheese
  • Cracked black pepper (to taste)
  • All-purpose flour
  • Italian-style bread crumbs
  • Garlic salt (to taste)
  • Fresh chopped parsley
  • Milk
  • Canola oil (for frying)
  • Fresh basil
  • Marinara sauce

Instructions

1

Prepare the Eggplant

Wash and peel the eggplant. Slice very thinly, keeping all slices uniform in thickness. Discard any seedy slices, as they can be bitter.

2

Make the Egg Wash

In a bowl, whisk together eggs, milk, grated Pecorino Romano cheese, parsley , garlic salt, and cracked black pepper.

3

Make the Dry Mix

In another large bowl, combine flour and Italian-style bread crumbs in a 60/40 ratio (more flour than breadcrumbs).

4

Coat the Eggplant

Dip each eggplant slice into the egg wash, then into the dry mixture to coat evenly. Lay the coated slices flat on a sheet of foil before frying.

5

Fry the Eggplant

In a frying pan, heat canola oil over medium heat. Lightly pan-fry each slice until golden brown. Remove and place on a paper towel-lined dish to absorb excess oil.

6

Layer and Bake

In a Pyrex baking dish, layer the fried eggplant with marinara sauce and grated Pecorino Romano cheese. Press the layers down tightly. Top with fresh basil. Cover with foil and bake at 375°F for 30 minutes.

7

Finish and Serve

Remove the foil and continue baking for 10–15 more minutes until bubbly and slightly crisp on top. Garnish with fresh basil and serve warm.