Parmesan Fried Eggplant

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4-6


  • 1 large eggplant
  • Real Salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • Parmesan cheese


  1. Wash and slice the eggplant very thinly, about 1/8″ each.
  2. Salt the eggplant slices generously and allow to sit for 30 minutes. (Use at least 1/4 tsp. salt for a large eggplant, if not more. Open your shaker up to the “big holes!”)
  3. Pour the liquid off and preheat a large cast iron skillet or griddle to medium low.
  4. Grease the surface and lay out a single layer of the eggplant slices.
  5. Brush the top side lightly with extra virgin olive oil.
  6. When the underside is browning lightly after about 2-3 minutes, flip each slice.
  7. Using a microplane grater, shred as much Parmesan cheese as you can on top of each slice.
  8. Continue cooking until the bottom browns and the cheese is melted, another 2-3 minutes.
  9. Remove to a plate and serve warm. Don’t tell people what they’re eating if they hate eggplant.


* I recommend making this dish only with very fresh eggplant.

* Do not skip the salting/waiting part!