Kosher eggplant parmesan from the Jewish Kitchen

Eggplant Parmesan

This mouth-watering dish is as scrumptious as it looks. The melted cheese on top is a blanket covering the wonderful fried eggplant and sauce. When you pierce the top and take out a forkful you will definitely feel that you arrived in food heaven.
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings


  • 2 large eggplants, about 2 1/2 lbs. wash and pat dry, cut into 1/2 inch rounds
  • 1 cup unseasoned bread crumbs
  • 1 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried basil
  • 2 egss beaten
  • 3+ cups tomato or marinara sauce homemade or your favorite jar sauce
  • 2 tbsp. water
  • 1 1/2 + cups Kosher mozzarella cheese BelGioiso is a good brand, Trader Joe's has Kosher brands too
  • 2+ tbsp. canola or olive oil


  1. Put eggplant slices on a rack and sprinkle with the salt. Let site for about an hour. Meanwhile you can get the other ingredients ready. In a bowl, mix the eggs and water. Set aside. In a large dish, mix the salt, pepper, basil, and the bread crumbs (or matzoh meal) together. Set aside. When the hour is up, preheat the oven to 350 degrees.
  2. Wipe the salt off the eggplant with paper towels. Pat dry. In a large skillet, heat the oil on medium heat. Dip one slice of eggplant at a time into the egg mixture, then into the bread crumbs Repeat until all the eggplant is coated with the bread crumbs. Fry for about 2 minutes on each side until golden. Remove and put on paper towels (to absorb excess oil).
  3. Using a 9.5 x 13 inch baking dish, pour in about 1+ cups of the tomato sauce. Put half of the eggplant in dish and cover with more of the tomato sauce, then cover with 1/2 cup of mozzarella cheese. Layer remaining eggplant slices, then the sauce, and then the rest of the mozzarella Bake for 20+ minutes until cheese is melted.
  4. Remove from oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley or basil. Enjoy!