Eggplant Parmesan

Total Time:
10 hr 20 min
1 hr
8 hr
1 hr 20 min

12 servings

  • 20 eggs
  • About 1 1/2 cups flour
  • Oil, for frying
  • 5 large eggplants, peeled and sliced lengthwise 1/8 inch thick
  • 8 cups tomato sauce
  • 1/2 cup grated Parmesan
  • Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.)

  • Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil.

  • Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking.

  • Preheat the oven to 350 degrees F.

  • Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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    Eggplant Parmesan

    Recipe courtesy of Robert Irvine