Italian Eggplant Parmesan Recipe – Just like Mom and Grandma used to make

by Sugar on July 11, 2012 · 32 comments

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Italian Eggplant Parmesan is a dish that I have been making with my family since I was a little girl. It’s a simple Italian dish that my mother and my grandmother taught me how to make. The crunchy eggplant combined with homemade marinara sauce and melted mozzarella cheese is just a magical combination.

Although this recipe takes some time to make it is well worth the Ohhs and Ahhs you will get from your family and friends when you serve it. So the next time you are at the market pick up some eggplant and surprise your family with this amazing Italian treat.

Serves approximately 12-15 people


  • 2 large eggplants
  • 4 large eggs, beaten
  • 4 tablespoons of milk
  • 2 cups flour
  • 2 cups seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 cups mozzarella, shredded
  • Salt and pepper
  • 4 cups basic marinara sauce, (click for my marinara sauce recipe)
  • Small bunch of chopped fresh basil as garnish
  • 1 cup vegetable oil for frying (you may need more)


Preheat the oven to 350 degrees F. Peel the eggplant and slice into 1/2 inch slices.

Lightly season each disk with salt and pepper and place in a large bowl or strainer and cover with a paper towel.

In a shallow bowl, beat the eggs with the milk. Spread the breadcrumbs in a separate shallow bowl, and the flour in a third shallow bowl.

Dip a slice of eggplant in the flour then the egg mixture and then in the breadcrumbs being sure to coat well with each step. Set aside on a baking tray. Repeat until all the eggplant is coated. Place vegetable oil in a 10-inch frying pan and heat oil over medium high heat until oil is hot enough for frying. About 2-3 minutes.

Fry a few pieces of eggplant at a time placing the fried pieces on a separate plate covered with a layer of paper towels to absorb excess grease. Once all the eggplant is fried you can begin to assemble it. In a large rimmed baking dish add a thin layer of sauce.

Place one slice of fried eggplant on the bottom of the baking dish in a single layer making sure you don’t over lap the pieces. Place about a tablespoon of shredded mozzarella on top of each slice.

Sprinkle each piece with some grated Parmesan cheese. Top each piece with another eggplant slice and some marinara sauce.

Add another sprinkle of Parmesan cheese and cover with foil and bake for about 30 minutes. Remove from over and add more shredded mozzarella cheese on top of each of the eggplant pieces. Place back in the oven uncovered and bake until cheese is melted and browned slightly. Remove from oven and allow the dish to cool for a few minutes before serving. Garnish with fresh chopped basil.

Please be sure and share this recipe on Pintrest and Facebook so we can spread some kitchen love.


viviana says:

hey, sugar i just got married and this is our first valentines day together i want to make him something special to show him how much i appreciate all his work.
can you please help meon makeing him something for dinner?

Profile photo of Sugar Profile photo of SugarSugar says:

Hi, I have so many great recipes on my site. Just pick one that you think he wil like. My steak one is great. Have you seen that video?

liV says:

Good morning Sugar,

Do you happen to have a recipe for lasagna please. Thank you for all your amazing recipes, your website is the only place I look to for recipes 😉

Profile photo of Sugar Profile photo of SugarSugar says:

I don’t have one up yet but I will wirk on it. Thanks for the feedback.

julian says:

Hi my name is JULIAN i really like to cook, i am 12 years old but i don’t know how to make eggplant so if you can please make a video so i can learn more my family and firends loved the chicken parmesan that i got the recipe from your website. SO THANK YOU!!!!!!!!!

Profile photo of Sugar Profile photo of SugarSugar says:

Hi, I don’t have a video yet but I will try to make one soon. If you follow this recipe it’s very easy to do. Until then give it a try and let me know how it goes. Enjoy! Sugar XXOO

liV says:

hi Sugar,

THANK YOU SO MUCH FOR ALL THE AMAZING RECIPES! Like I told you in my previous comment this is my first time cooking and I was super aprehensive about doing so, but after reading your recipes I felt a lot more confindent because you explain everything so well. So far, I’ve tried making the chicken picatta and it turned out DELICIOUS! I actually impressed my husband (we just got married 2months ago) THANKS SO MUCH! We both LOVE italian food and I would like to learn how to make this recipe. Sugar, is there a way that I can make this recipe as well as the chicken marsala, chicken picatta, and chicken parmesan without frying it just baking it? That way it’ll be healthier. If you can please help me!
With much gratitude,

Profile photo of Sugar Profile photo of SugarSugar says:

Oh you are so sweet. Yes you can bake the cutlets in the oven but it’s not going to be exactly the same as I am sure you already know but it will be yummy. Preheat the oven to 450°F. Spray a large baking sheet lightly with Pam spray, prepare your chicken then place it on the sheet and lightly spray a little more Pam on top of the chicken. Bake in the oven for about 15-20 minutes. Turn chicken over and bake another 5 minutes. It should be nice and golden by then and you can follow the recipe from there. Enjoy! :)

Amanda says:

Thank you so much your recipes are fabulous. Your ideas have reached the kitchens of England and are a revelation. My friends and family think I’ve been taking cooking lessons. Your the perfect secret weapon thank you xx

Profile photo of Sugar Profile photo of SugarSugar says:

Amanda, that is so sweet of you to take the time to write me. XXOO You made my day. :)

mc_janine says:

My husband announced at a market one day, that after 18 years of marriage he would like to try eggplant, and bought one. (I have eaten them many times.) After checking him for signs of an alien takeover, I looked for a recipe to ease the purple beast into his palate, and came across this one from your emails. I knew I was onto something when he said “that smells good” at the deep-fry stage. Sugar, he LOVED it! And we received a home-made peach pie from the neighbours in return for the lemonade cake (from your website) we shared with them earlier in the week, so it was a bountiful “Sugar” feast tonight. :)

Profile photo of Sugar Profile photo of SugarSugar says:

Oh how great is that??? Thanks so much for the wonderful feedback honey. You made my day. XXOO

Sugar :)

don says:

Did anyone ever make this with Zuccinni ?

Profile photo of Sugar Profile photo of SugarSugar says:


Yes I do it with zucchini too. It comes out great. I like to layer it in a lasagna pan when I do it with the zucchini because it’s smaller I do it in a whole layer on the bottom and then repeat the steps like you would a lasagna. Enjoy!

Joe Famulari says:

Dear Sugar

Reading your recipe brought back fond memories of my Mom, her sisters and my Grandmother who were all great Italian cooks. You make eggplant just like they did…..

Thank you for making me smile and realize how great these ladies were in the kitchen.
I will make this tonight in their honor and yours!
Mille Grazie !!

Profile photo of Sugar Profile photo of SugarSugar says:

Joe you made my day.


Sugar :)

Linda says:

Hi Sugar,

I made this recepi and It came out perfect! I’m a very bad cook and am not good in the kitchen but let me tell you that this recepi came out delicious! Everything was perfect. My picky eater (5 yr old son) also loved it and he doesn’t like anything. Everyone needs to try this cuz it’s so easy and delicious :) thanx again for all your great easy receipts.

Profile photo of Sugar Profile photo of SugarSugar says:

Oh I am so glad to hear that. Thanks for the feedback! :)


Angie Dzurinko says:

I love this recipe! Thank you so much for sharing! I make ONLY your marinera sauce now …my family loves it!

Profile photo of Sugar Profile photo of SugarSugar says:

Oh Angie that is so sweet. Thank you for the lovely feedback. It makes my day to know that. XXOO


Holga says:

Thank you so much for sharing this. I am excited to make this for the family this weekend. It looks super delic!

Profile photo of Sugar Profile photo of SugarSugar says:

Enjoy it Holga and let me know how it turns out. :)

Sandy Morrocco Sealy says:

H Sugar! so happy to see you posted a recipie. Can’t wait to try it with the eggplant my husband grew in our garden. Miss your videos but love your blog and recipies. Made the cannolli cups for my daughter’s high school graduation …. Everyone loved them. Keep up the great work…you are the best. Sandy

Profile photo of Sugar Profile photo of SugarSugar says:

Oh Sandy you are so sweet. I will get back to doing videos after the summer. My life is just too crazy busy right now.
:) Sugar

colleen says:

This is how we make it too!!! My little boys age 3 & 5 love it. They always help me dip them.

Profile photo of Sugar Profile photo of SugarSugar says:

Colleen it’s great to get the kids in the kitchen with you. XXOO Thanks so much for the feedback. :)

Gary Caimano says:

Dear Sugar,

Thank you so much for sharing this, and it is so timely. My 87 year old Italian Father is vising from Pennsylvania next week – and I will be sure to make this for him. I also want to prepare several of your featured recipes that you have sent through time. Thank you with every fiber of my heart. Honestly, your email arrivals are gifts, surprises, and touches of wonderment.
God bless you and your family,

Profile photo of Sugar Profile photo of SugarSugar says:

Oh Gary you made my day. It is awesome to know that people appreciate my efforts here on my blog. It is a labor of love. Enjoy your dad and God Bless..

Sugar :)