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Eggplant Parmesan

Laura Vitale makes eggplant parmesan.
Nathan Congleton / TODAY


  • 1 large eggplant, about 1 ½ pounds, sliced lengthwise about 1/8 of an inch thick.
  • 4 cups of your favorite marinara sauce
  • 5 eggs
  • Vegetable oil, enough to have about 1/4 inch of oil in the pan
  • Salt and pepper, to taste
  • Fresh Parmigiano-Reggiano
  • 5 ounces fresh mozzarella
  • Chef notes

    YouTube and Cooking Channel star Laura Vitale shares her recipe for a classic and delicious eggplant parmesan.



    In a shallow dish whisk the eggs, season with salt and pepper and set aside. Add the flour into another large shallow dish, season with salt and pepper and set aside.


    Preheat your oil over medium heat until nice and hot.


    Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil. Cook for about a minute on each side until golden brown. Drain on paper towels and season with some salt as soon as they come out of the oil. Continue cooking up the rest of the eggplant making sure to put a layer of paper towels between each layer of eggplant to soak up any oil.


    Preheat your oven to 350 degrees.


    Take a 9 by 9 inch casserole dish and spread a little bit of marinara sauce in the bottom. Add your eggplant in a single layer and add just enough sauce to cover the eggplant but don't make it too saucy otherwise it will be very soggy. Sprinkle over the top with lots of fresh parmigiano reggiano and dot the top with fresh mozzarella. Continue with the remaining eggplant. The very top layer should be lots of parmigiano and mozzarella.