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Crispy Fried Eggplant Parmesan Rounds

These crispy rounds of eggplant Parmesan are first fried then layered in a casserole pan with fresh mozzarella, sauce and basil.
Course Main Course
Cuisine Italian
Keyword Fried Eggplant Parmesan Rounds
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6
Author Ali Randall


  • 2 eggplant
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • Fresh mozzarella cheese
  • Shredded Parmesan cheese
  • Meat Lover’s Tomato Sauce or your favorite marinara
  • Fresh basil


  • Slice the eggplant into round circles about a 1/4 inch thick leaving the skin on. Sprinkle the eggplant with kosher salt and allow the eggplant to sit for 30 minutes. Then rinse and pat dry the slices with paper towels.
  • Preheat the oven to 450°F. Dip each slice into the egg and then immediately into the breadcrumbs coating each side well. Add salt and pepper to each disc.
  • In a large sauce pan, heat the oils together to medium high heat. Once the temperature has been reached reduce the heat to medium and add the eggplant slices. Fry each round for about three minutes a side or until golden brown. Reduce the heat if the temperature is too hot or if the eggplant is cooking too quickly.
  • Once the eggplant is golden brown remove it to a separate baking dish that is coated with a thin layer of tomato sauce. Top each round slice with the shredded mozzarella cheese and place it in the oven and bake it until the cheese has melted, about five minutes.
  • Top each eggplant slice with fresh basil, more tomato sauce and fresh Parmesan cheese. Serve with a side of spaghetti.


[Updated August 2018]