Eggplant Parmigiana With A Basil Gremolata

Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 45 minutes


1 large eggplant, 1/2″ slices

3-4 cups Panko breadcrumbs

32 oz. Marinara sauce

1/2 cup grated Parmesan cheese

8 oz. fresh Mozzarella cheese, sliced thin

vegetable oil for frying

minced parsley for garnish

3 eggs



olive oil

Basil Gremolata


12 basil leaves

1 clove garlic, minced

1/4 tsp lemon zest

1 small shallot, minced



Place ingredients in a food processor and mince. 

Cooking Tools

Large frying pan

Cooking rack with sheet pan


Food Processor

Oven proof baking dish

Wooden skewers


Place eggplant standing up along the sidewalls of a colander. Sprinkle eggplant with salt, this will bring out the moisture of the eggplant.  Leave in colander for about 45 minutes.  Wipe off moisture and salt from eggplant.  Create a dredging station, one for the whisked eggs and one for the Panko breadcrumbs, you can add some pepper to the breadcrumbs. Coat eggplant slices with the eggs and then through the Panko breadcrumbs and place in a skillet with preheated oil (350 Degrees F.) Fry 2-3 minutes on each side, careful not to burn the breadcrumbs.  Drain on a cooking rack to drain excess oil.  Preheat oven to 350 Degrees F. Assemble the Eggplant Parmesan, Use individual baking dishes. Layering sauce, fried eggplant, sprinkle of Parmesan cheese, Mozzarella cheese, then repeat to make 2 or 3 layers.  Top with Marinara sauce.  Use a skewer to hold the layers in place while it bakes for 30 minutes in the oven.  Remove from oven and remove skewers, garnish with Basil Gremolata, Parmesan cheese and minced parsley.  Drizzle with some olive oil.
Serves 4

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