eggplan parmesan recipe


  1. 2 medium to large eggplants
  2. 3 T salt
  3. 3 C marinara/spaghetti sauce
  4. 8 oz sliced fresh mozzarella cheese
  5. 2 T olive oil
  6. 2 T fresh basil
  7. 8 oz shredded mozzarella
  8. 5 oz shredded parmesan
  9. 1 C + 2/3 C Shawnee Best All-Purpose Flour
  10. 1/4 C + 2/3 C Shawnee Best Yellow Cornmeal
  11. 1/2 tsp dried basil
  12. 1/2 tsp onion powder
  13. 1/2 tsp oregano
  14. 1/2 tsp garlic powder
  15. 1/8 tsp red ground pepper
  16. 1/8 tsp salt
  17. 48 fl oz vegetable oil
  18. 1/2 C flaxseed
  19. 1 C water


Get a taste of Tuscany with this Italian dish, featuring tender eggplant, bubbly mozzarella, and symphony of herbs and spices. Buon appetito!


  1. Set oven to 350°
  2. Pour vegetable oil into the fryer and set the temperature to 400°
  3. Wash eggplant and slice ¼ inch thick 
  4. Place a paper towel on a baking sheet pan (or counter top), then spread out slices of eggplant 
  5. Sprinkle salt on both sides of the eggplant, then add a top layer of paper towels 
  6. Place a heavy pan (or other heavy object) on top of the top layer of paper towels to help bring out the moisture
  7. After 30 minutes remove the heavy pan, dust off the salt from the eggplant, and add eggplant to a large bowl
  8. In a medium-size bowl, mix 1 C Shawnee Best All-Purpose Flour, ¼ C Shawnee Best Yellow Cornmeal, dried basil, onion powder, oregano, garlic powder, and salt 
  9. Press each slice of the eggplant into the medium bowl mixture to coat, then carefully drop it into the fryer for 2-3 minutes 
  10. Remove eggplant from fryer and place on a baking sheet lined with paper towels to help absorb excess oil
  11. Combine flaxseed and water into one bowl 
  12. In a separate bowl, combine  ⅔ C Shawnee Best All-Purpose Flour and ⅔ C Shawnee Best Yellow Cornmeal
  13. Press slices of the fried eggplant into the flaxseed and then into the cornmeal and flour 
  14. Return the eggplant back to the fryer until golden brown (approx 2-3 minutes)
  15. Remove eggplant from fryer and pat dry to remove oil 
  16. In a 9 by 13 pan, add olive oil to coat pan, then a layer of marinara sauce, followed a layer of the sliced eggplant (do not overlap), a layer of shredded mozzarella cheese, a layer of shredded parmesan cheese, and a layer of fresh basil. Repeat this step three times. 
  17. Thinly slice the fresh mozzarella and top each row of eggplant parmesan
  18. Sprinkle fresh basil on top and place in the oven for 30 minutes. 
  19. Next, broil the top of the dish for 3-5 minutes to brown mozzarella. Cool and serve.

Prep Time 50 minutes

Cook Time 41 minutes

Recipe is courtesy of Chef Amari.