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The Easiest Eggplant Parmesan


-2 large eggplants, sliced

-1 cup bread crumbs

-1 cup flour

-2 eggs, beaten

-30 oz fresh mozzarella, sliced 

-1 cup parmesan cheese, grated

-Salt & pepper

-Vegetable oil for frying


-1 Tbsp olive oil

-1 medium onion, diced

-2 cloves of garlic, minced

-12 oz can of crushed tomatoes

-A few basil leaves, minced

-Salt & Pepper


-Begin by slicing your eggplant into 1/4 in slices

-Thoroughly salt the sliced eggplant and set aside for 30 min-1 hour to allow the salt to pull out the bitter juices within the eggplant

-While the eggplant is sitting, make your sauce (or use a caned sauce if in a rush)


-Place a pan on med heat and add oil

-Add in diced garlic and cook until translucent, about 3 mins

-Add in garlic and stir until aromatic, about 40 seconds 

-Season with salt and pepper

-Pour in crushed tomatoes and simmer on low for at least 20 minutes

-Finish the sauce by adding in basil and seasoning as needed

-Pre-heat oven to 400 deg

-Once beads of liquid form on top of the eggplant your good to move on to the next step

-Get a paper towel and pat all the bitter juices off of the eggplant that the salt has extracted

-Coat the eggplant pieces with flour, then in egg mixture, and finally dredge in breadcrumbs until thoroughly coated. 

-Place a frying pan on med-high heat and add in 1/4 in of veg oil 

-Once hot fry eggplant until golden brown on each side, about 3 min per side 

-Transfer eggplant to wire rack or plate w/ paper towel to drain

-Get a baking dish and coat the bottom with sauce, add a layer of fried eggplant, then sauce again and top with cheese. Continue this process until the baking dish is full 

-Bake eggplant parmesan in over for 30 min at 400 deg

-Broil on high for the remaining 5 mins to get a golden brown top