How to make EGGPLANT PARMESAN at home (a seriously easy method)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still providing a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese that offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for frying.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute for breadcrumbs.

Select a firm eggplant with a nice green cap and taut skin, ensuring it's ripe.

Cut the cap off the eggplant, slice it lengthwise into pieces about a quarter inch thick.

Set up a breading station with 1 cup of all-purpose flour, a few pinches of fine sea salt, and cracked black pepper. Stir to combine.

Crack 3 eggs into a bowl and whisk until yolks and whites are combined.

In a sauce pot, heat extra virgin olive oil over medium-low heat, sweat finely diced yellow onion and minced garlic until soft.

Add canned crushed tomatoes with basil to the pot, season with salt, stir, cover, and let simmer on low heat for 20 to 30 minutes.

Season the eggplant slices with salt on both sides.

Dip each eggplant slice in the flour for a light coating, then into the egg wash, letting excess drip off, and fry in hot oil for a couple of minutes per side until golden brown.

Place fried eggplant slices on a wire rack to cool.

Layer fried eggplant and sliced semi-dry whole milk mozzarella cheese in a baking dish, alternating until all are used.

Bake in a 350°F (175°C) oven for about 10 minutes until the mozzarella is melted.

Top with hot sauce and sprinkle with parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens