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Fried Eggplant Parm ~ satisfying a craving

Servings 5 -6 Servings


  • 1 lg eggplant cut into 1/2 inch slices
  • salt for sprinkling over eggplant
  • 2 eggs
  • 1 tbsp milk
  • 1 C flour
  • 1/4 C bread crumbs
  • 1/4 C cornmeal
  • 1/2 C panko bread crumbs
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • oil for frying
  • 2 tbsp butter


  • Place the eggplant on a cookie rack and sprinkle with salt. Wait for 10 minutes to allow the salt to draw out moisture. Blot both sides of each slice with a paper towel to remove the water.
  • Coat the eggplant slices with flour and allow to rest for a minute.
  • Combine the two eggs with the milk in a large bowl.
  • Combine the bread crumbs, cornmeal, panko bread crumbs, oregano and basil in a separate large bowl.
  • Dip the eggplant slices into the egg mixture and then coat with the bread crumb mixture.
  • Allow the breaded slices to rest for 10 minutes or so to tighten up the coating.
  • Heat a large, deep skillet on medium heat. Add oil to the pan, 1/8 inch deep. Add the butter to the pan.
  • Once the butter begins to bubble but not burn, add the slices of eggplant.
  • Cook until browned, then flip each piece.
  • Brown on the other side and remove. Place on a paper towel lined dish to drain the oil off.
  • Top with Parmigiana cheese and serve hot with your favorite sauce and pasta.


Recipe by: Connie Murray @Happybellyfoodie.com