ReelsMealsStart cooking

Eggplant Parmesan

Recipe by God of food on InstagramAdded 2 November 2026.

20 minutes to prep, 30 to cook. A crispy, gooey Eggplant Parmesan that layers roasted, breaded eggplant with a rich, herb‑infused red sauce and melty cheese. The dish balances smoky depth with fresh basil, making it a comforting dinner perfect for a cozy night in.

Free. No account needed.

Method

  1. Preheat the oven to 450°F.

  2. Place three whole eggplants in a metal roasting pan and roast until the skins are wrinkled and darkened.

    Kitchen notes · Added by ReelsMeals: Skin is wrinkled and darkened. Rotate eggplants halfway for even roasting.

  3. Remove the roasted eggplants, let them cool, and peel off the charred skin.

  4. Slice the cooked eggplant flesh open.

  5. In a metal tray combine flour, dried herbs, and grind black pepper into the mixture.

    Kitchen notes · Added by ReelsMeals: Flour mixture is evenly combined. Use a fork to mix in the herbs and pepper.

  6. Coat the sliced eggplant pieces in the seasoned flour mixture.

    Kitchen notes · Added by ReelsMeals: Eggplant pieces are fully coated. Shake off excess flour.

  7. Crack eggs into a metal tray and beat to a uniform yellow liquid.

  8. Dip the flour‑coated eggplant pieces into the beaten egg wash.

    Kitchen notes · Added by ReelsMeals: Egg wash coats the flour layer. Let excess drip off.

  9. Heat oil in a pan and fry the breaded eggplant pieces until golden brown, flipping to crisp both sides.

    Kitchen notes · Added by ReelsMeals: Golden brown on both sides. Do not overcrowd the pan.

  10. In a saucepan sauté chopped shallots and minced garlic in oil.

  11. Add red sauce, the dark liquid, and the white granular substance to the saucepan; simmer, stirring occasionally.

    Kitchen notes · Added by ReelsMeals: Sauce is simmering and slightly thickened. Stir occasionally to prevent sticking.

  12. Add chopped fresh basil to the simmering sauce and stir.

  13. Plate the fried eggplant pieces, top with the red sauce, and grate cheese over the top.

    Kitchen notes · Added by ReelsMeals: Cheese is grated over the top. Use a fine grater for even distribution.

  14. Garnish with additional fresh basil leaves and serve.

Tips while you cook

Cool before peeling
Allow the roasted eggplants to cool before removing the charred skin.
Coat and dip in sequence
After coating the eggplant pieces in the seasoned flour, dip them immediately into the beaten egg before frying.
Simmer sauce while frying
Prepare the red sauce in the saucepan while the eggplant pieces are frying.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

Made it?

Tap a star to rate it. Ratings help other cooks decide what to make next.

Rate this recipe

Watch God of food make it. The video loads from Instagram when you tap.

God of food made this.

The recipe comes from God of food’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you God of food and want this changed? Email [email protected].

Share or print it

Credit or embed it on your own site

More dinner recipes