How to Make Eggplant Parm

by Lenape FCS

Period 9/10 kitchen 2


  • 2 Large eggplants
  • 1 Teaspoon Kosher salt
  • 3 Tablespoons Olive oil
  • 1 Clove of garlic
  • 1 Can of tomato sauce
  • 2 Pinches Ground black pepper
  • 1 Cup Shredded mozzarella
  • 2 Cups Bread crumbs
  • 4 Eggs (beaten)
  • 1 Medium frying pan
  • 1 Cutting board
  • 1 Sharp Knife
  • 1 Baking pan
  • Measuring cups
  • Measuring spoons
  • Instructions

    Step 1


    Step 2

    Slice the eggplant 1/4 or 1/2 inches thick

    Step 3

    Continue slicing the eggplant

    Step 4

    After cutting the eggplant lay them on a pan lined with paper towels

    Step 5

    Add a pinch of kosher salt on every eggplant

    Step 6

    Add 3 tbsp of oil to a frying pan

    Step 7

    Heat the pan on medium until oil is hot *don't let the oil burn*

    Step 8

    Get 2 cups of breadcrumbs

    Step 9

    Add the 2 cups to a bowl

    Step 10

    Mix the 4 eggs, a pinch of kosher salt and a pinch of pepper in a bowl until blended

    Step 11

    Dip the eggplant into the egg mixture and then the breadcrumbs one at a time

    Step 12

    Once the oil is hot add the breaded eggplant into the pan

    Step 13

    After a few eggplant there will be less eggplant, so add a little more if necessary

    Step 14

    After the eggplant have fried lay them on another pan lined with paper towels

    Step 15

    Continue to lay the eggplant on the paper towels

    Step 16

    Set the oven at 350 degrees Fahrenheit

    Step 17

    First add in a thin layer of sauce at the bottom of the pan so that the eggplant won't stick

    Step 18

    Start to layer the sauce, eggplant and cheese

    Step 19

    The last layer of the parmigiana should be cheese

    Step 20

    Sit the eggplant parmigiana on the top rack of the oven

    Step 21

    After putting the eggplant parmigiana in the oven set the timer for 45 minutes

    Step 22

    Take the eggplant parmigiana out the oven, let cool for 2 minutes and then enjoy!