Egg-Plant Parmigiana

Preparation info
  • Serves


    as a main dish
    • Difficulty


    • Ready in

      35 min

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

The egg-like shape of the aubergine is the reason for its name in the States. This is an excellent American-Italian dish: egg-plants sautéed and then baked with mozzarella and parmesan cheese. It can be a tasty main course for lunch or a light supper, or be served as a vegetable dish.


  • 2 large firm shiny aubergines
  • 2 large eggs (size 1–2)
  • 1 tablespoon


Preheat the oven. Trim off the ends of the aubergines and discard them. Cut them into slices slightly less than 1 cm (½-inch) thick. Beat the eggs with the water and oil. Coat the aubergine slices in the seasoned flour, dip them into the egg mixture, coating them well on all sides, and then coat them in breadcrumbs.

Heat about 1