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Easy Eggplant Parmesan (Mouthwatering!) Recipe (with Video)

Tree nut free, Sugar-free, Italian

Discover our Easy Eggplant Parmesan (Mouthwatering!) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 40min


Eggplant Parmesan
- 1 Eggplant, medium-large
- 2 tbsp Olive oil
- 1 Egg
- 40 g cornflakes
- 2 tbsp Parmesan, grated, optional: some more to sprinkle on top
- 400 ml marinara sauce
- 1 mozzarella ball
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1. Pre-heat the oven to 200 degrees and spread about 2 tbsp of oil in a baking mould. We use a casserole dish.
2. Slice the eggplant in about 1.5cm thick slices.
3. In one flat bowl, whisk one egg using a fork.
4. In another flat bowl, crumb the cornflakes with your fingers. Don't crunch them too much to retain some texture. They should still be small pieces.
5. Add parmesan and a pinch to salt to the cornflakes and mix.
6. Dip one eggplant slice at a time in the egg, and flip over so both sides are covered.
7. Then dip it in the cornflakes mix, again making sure both sides are covered.
8. Place in the greased mould.
9. Repeat with each slice, and then pour the remaining cornflakes mix on top the eggplant slices so it doesn't go to waste.
1. Bake for 20 minutes, flip over and bake for another 15.
2. Then pour over your marinara sauce and top with mozzarella bits.
3. Slide back in the oven for another 3-5 minutes until the mozzarella is melted.
1. Enjoy with bread or pasta.

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