Culinary Institute of America Recipe
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Eggplant Parmesan

This eggplant recipe includes a creamy ricotta layer for a moist dish with a lighter texture than a typical eggplant Parmesan. Assemble individual servings in ovenproof gratin dishes, if you wish.
CIA's Eggplant Parmesan recipe



Makes 8 Servings

  • 1 1/4 lb sliced eggplant (about 1 large or 2 medium)
  • 1 1/2 cups ricotta cheese
  • 1 cup grated Parmesan
  • 1/2 cup minced flat-leaf parsley
  • Freshly grated nutmeg as needed, optional
  • Salt as needed
  • Freshly ground black pepper as needed
  • 4 large eggs
  • 2/3 cup milk
  • 2 cups flour
  • 2 cups dry bread crumbs, or as needed
  • 4 cups canola oil, use as needed
  • 3 cups tomato sauce, heated
  • 2 cups grated mozzarella cheese


  1. Peel, salt, and rinse the eggplant if desired.
  2. Blend the ricotta, 1/2 cup Parmesan, the parsley, nutmeg, if using, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 egg until smooth. Keep refrigerated until needed.
  3. Blend the remaining 3 eggs with the milk in a shallow bowl to make an egg wash. Put the flour in a second shallow bowl and season with a pinch of salt and pepper. Put the bread crumbs in a third shallow bowl.
  4. Dip the eggplant slices one at a time into the flour, then the egg wash, and last, the bread crumbs, patting the crumbs evenly over all sides of the eggplant. Transfer the eggplant slices to a plate or baking sheet.
  5. Pour about 1/2 inch of oil into a deep skillet and heat over medium high heat until the oil shimmers. Add the breaded eggplant slices to the hot oil, a few pieces at a time, and fry on the first side until golden brown, about 2 minutes. Turn the eggplant and continue to fry until golden and crisp on the second side, 2 minutes. Transfer to a plate lined with paper towels; continue until all of the eggplant is fried.
  6. Preheat the oven to 350 degrees F.
  7. Spread some of tomato sauce in a lasagna pan, rectangular baking dish, or individual casseroles. Assemble the dish in layers: a layer of fried eggplant, a layer of the ricotta mixture, another layer of eggplant, topped with more tomato sauce. Sprinkle evenly with the mozzarella and then the remaining Parmesan.
  8. Cover the eggplant and bake until the ricotta mixture is very hot and the mozzarella cheese has melted, 20 to 25 minutes. Remove the cover and continue to bake until the cheese is golden brown, another 10 minutes. Let the dish rest for 10 minutes before cutting and serving.

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