Eggplant Parmesan Recipe

Today we have a guest from Italian cuisine; eggplant parmesan recipe.There are surely some of you who have tried my recipe for crispy eggplant in the oven before. You can think of it like the cheese and tomato sauce version. A complete summer meal. With its parmesan and basil aroma, it is undoubtedly a complete Italian dish. I gave the recipe old cheddar as an alternative to your parmesan because I knew that the alternative would definitely be wanted. 

But if you want me to tell you the truth, it's not something I recommend very much. Parmesan is not a cheese for me because it is an aromatizer. it has a unique smell and taste, and nothing else can replace that smell and taste.

Although the tomato sauce used in the recipe is not an enchilada sauce, it is very tasty. It can be tomato sauce that can be prepared in the most delicious way with the least ingredients. You can use it for any recipe that wants tomato sauce.

In order to be eaten in the most delicious way, it is useful to eat it as soon as it is taken from the oven.


  • 3 pieces (about 1 kg) of eggplants,
  • 3 eggs,
  • 1 cup flour,
  • 2 cups of galette flour,
  • 1/2 cup finely grated parmesan or old cheddar,
  • 2 cups grated fresh cheddar.

For the sauce;

  • 5 tomatoes,
  • 1 teaspoon tomato paste,
  • 1 clove of garlic,
  • 3 tablespoons of olive oil,
  • Salt.

Eggplant Parmesan Recipe Preparation

  1. Peel the aubergines in a twilight and slice them into thick rounds,
  2. In a bowl beat the eggs with the addition of a little salt,
  3. Slice first in flour, then in eggs, and then in bread flour and arrange them on a baking sheet laid out with oiled paper,
  4. Sprinkle half of the parmesa over them,
  5. Bake in a preheated oven at 210 degrees until golden brown,
  6. Meanwhile, for the sauce, fry and grate the olive oil and add the garlic you have grated and stir until the smell comes out,
  7. Add the tomato paste and roast until the smell comes out,
  8. Add the grated tomatoes and stir and close the lid and cook until thick,
  9. Add the salt, stir and remove from the heat,
  10. spread 2-3 tablespoons of sauce on the bottom of a baking dish of 34*20 cm,
  11. Spread half of the fried eggplants coarse,
  12. Spread the sauce over them, spread half of the grated fresh cheddar,
  13. Line the remaining eggplants on them,
  14. Spread the remaining sauce over them,
  15. Sprinkle the remaining cheddar and parmesan as well
  16. Bake in the preheated oven at 190 degrees until the cheeses melt,
  17. You can serve it by sprinkling it with chopped fresh basil.


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