Eggplant parmigiana

By Christine Cushing


  • 1 large eggplant
  • 3 large eggs, whisked
  • 200 grams ‎panko breadcrumbs
  • 1/2 cup vegetable oil
  • Salt and pepper
  • 1 piece (250 grams) fresh fior di latte mozzarella
  • 50 grams grated parmigiano reggiano cheese
  • 1 cup tomato sauce
  • Fresh chopped basil to garnish


  1. Wisk eggs evenly into glass bowl. Cut eggplant into one centimeter thick slices and coat both sides of eggplant into egg bath. Then coat both sides of soaked eggplant into panko breadcrumbs -pan fry eggplant in vegetable oil in large sauce pan on medium to high heat until golden brown, around two minutes on each side. Put aside.
  2. Cut fresh mozzarella into one centimeter slices
  3. Place one slice of fried eggplant onto baking sheet, then a slice of fresh mozzarella. Do this three times total, so you have three slices of fried eggplant and three slices of mozzarella, rotating each time. Put aside.
  4. Warm tomato sauce in medium sauce pan on medium for four to five minutes, add freshly finely chopped basil.
  5. Place baking sheet into pre heated oven (350 degree) for about three to four minutes or until cheese is melting.
  6. Take eggplant out of the oven and put onto platter. Pour warm tomato sauce on top of the eggplant and cheese stack. Finish with grated reggiano cheese and fresh basil as garnish.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Christine Cushing: