This Eggplant Parmesan is a lighter twist on the classic Italian comfort dish, packed with wholesome flavor and satisfying textures.
Layered with crisp breaded eggplant, zesty marinara, and creamy mozzarella, it offers a balance of plant-based protein, fiber, and calcium.
Despite being indulgent, it’s a nutrient-rich option for everyday cooking—perfect for meal prep, weeknight dinners, or when you crave something hearty yet wholesome.
Eggplant Parmesan
Equipment
- 1 Baking sheet with rack
- 1 large skillet
- 2 Medium mixing bowls
- 1 Shallow dish (for breadcrumbs)
- 1 9×13-inch baking dish
- Measuring Cups & Spoons
- whisk
- Paper towels
Ingredients
Main
- 2 large eggplants peeled and sliced into ½-inch rounds
- Kosher salt for sweating and seasoning
- Canola vegetable, or grapeseed oil, for frying
Breadcrumb Mixture
- 2 cups panko breadcrumbs gluten-free optional
- 2 cups Italian or plain breadcrumbs
- ½ cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh oregano chopped
- 2 tablespoons fresh thyme chopped
Wet Mixture
- 4 large eggs whisked
- 2 tablespoons milk
For Layering
- 2 cups marinara sauce
- 1 pound fresh mozzarella sliced into ¼-inch slices
- Grated Parmesan cheese for topping
- Fresh basil and oregano for garnish
Instructions
- Prepare and Salt the Eggplant: Begin by peeling the eggplants and slicing them into ½-inch thick rounds. Arrange the slices in a single layer on a wire rack set over a baking sheet. Generously sprinkle kosher salt on both sides of each slice. Allow the eggplant to sit for 20–30 minutes. During this time, the salt will draw out excess moisture and bitterness, which helps prevent soggy layers later. You’ll notice beads of liquid forming on the surface—this is exactly what you want. After resting, gently blot the slices with paper towels to remove moisture and excess salt.
- Prepare the Breadcrumb Mixture: In a shallow dish or large bowl, combine panko breadcrumbs, Italian-style breadcrumbs, freshly grated Parmesan cheese, lemon zest, and finely chopped fresh oregano and thyme. Mix thoroughly with a spoon or your hands to ensure the zest and herbs are evenly distributed. This step infuses every bite with fresh flavor and creates a golden, crunchy coating that clings beautifully to the eggplant.
- Prepare the Wet Mixture: In another medium bowl, whisk together the eggs and milk until smooth and well-blended. The mixture should be uniform with no streaks of yolk or white remaining. This wet mixture acts as the binding agent, ensuring the breadcrumb coating adheres properly to the eggplant slices. Keep the bowl nearby for an easy dipping process.
- Dredge the Eggplant Slices: Working with one slice at a time, dip the eggplant first into the egg mixture, allowing any excess liquid to drip back into the bowl. Immediately transfer the slice into the breadcrumb mixture, pressing lightly on both sides to coat evenly. Make sure the edges are covered for maximum crispiness. Place the coated slices onto a clean baking sheet or tray. Continue until all the eggplant rounds are coated, creating a ready-to-fry assembly line.
- Fry the Eggplant to Golden Perfection: Heat about ½ inch of canola, vegetable, or grapeseed oil in a large skillet over medium-high heat. Once the oil shimmers and reaches frying temperature (about 350°F), carefully add 3–4 eggplant slices at a time, making sure not to overcrowd the pan. Fry each slice for 3–4 minutes on the first side, until golden brown and crisp. Flip carefully with tongs or a spatula, frying the second side for another 2–3 minutes. Transfer the fried slices to a paper towel–lined baking sheet or cooling rack to drain excess oil. Immediately sprinkle each batch lightly with salt to enhance flavor. Continue frying until all slices are golden and crisp.
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Take a 9×13-inch baking dish and spoon about half of the marinara sauce onto the bottom, spreading it evenly to cover the surface. This base layer prevents sticking and ensures the eggplant absorbs just the right amount of sauce while baking.
- Assemble the Eggplant Parmesan Layers: Begin by placing a layer of fried eggplant slices directly over the marinara in the baking dish, slightly overlapping them if necessary. Spoon additional marinara sauce over the eggplant, spreading it gently with the back of a spoon to cover. Next, add an even layer of mozzarella slices, arranging them so each piece of eggplant has a bit of cheese coverage. Sprinkle lightly with extra Parmesan for added depth. Repeat the layering process—eggplant, marinara, mozzarella, Parmesan—until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake Until Bubbling and Golden: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes, allowing the cheese to melt and the flavors to meld together. After 20 minutes, remove the foil and continue baking uncovered for an additional 10–15 minutes, or until the top is bubbling, golden, and slightly crisp. The aroma should be rich, cheesy, and irresistible.
- Rest, Garnish, and Serve: Once baked, remove the Eggplant Parmesan from the oven and allow it to rest for at least 10 minutes before slicing. This rest time helps the layers set and makes serving cleaner and easier. Just before serving, garnish with freshly torn basil leaves and a sprinkle of oregano for brightness and aroma. Slice into squares or scoop with a large serving spoon, ensuring each portion has a balance of eggplant, sauce, and cheese. Serve hot with your favorite sides.
Notes
- Salting the eggplant helps remove bitterness and prevents soggy texture. Don’t skip this step.
- Use fresh mozzarella for creamy melt, but part-skim works if you prefer less fat.
- Panko breadcrumbs add extra crunch, but you can use gluten-free breadcrumbs if needed.
- For a lighter version, bake breaded eggplant slices instead of frying.
- Fresh herbs make a big difference—use oregano, thyme, or basil for authentic Italian flavor.
Chef’s Secrets for Perfect Results
The secret to outstanding Eggplant Parmesan lies in the preparation of the eggplant.
Salting and resting the slices draws out excess water, ensuring the final dish is crisp, not soggy.
Frying over medium-high heat gives the coating its signature golden crunch, while layering thin slices of mozzarella ensures even melting.
Always finish with a sprinkle of Parmesan before baking—it creates a savory crust that enhances both flavor and presentation.
Serving Suggestions and Pairing Ideas
Eggplant Parmesan is hearty enough to serve on its own, but it also pairs beautifully with simple sides.
A crisp green salad with a tangy vinaigrette balances the richness of the cheese, while roasted vegetables or garlic sautéed greens add color and nutrition.
For a more filling meal, serve alongside al dente spaghetti or a slice of crusty Italian bread.
A glass of Chianti or sparkling water with lemon completes the meal perfectly.
Storage Tips and Reheating Guide
This dish stores well and can easily be made ahead.
Allow leftovers to cool completely, then refrigerate in an airtight container for up to 4 days.
To freeze, wrap individual portions in foil and store in a freezer-safe bag for up to 2 months.
For best results, reheat in the oven at 375°F until warmed through and cheese is bubbling.
Avoid microwaving, as it can make the eggplant soggy.
Frequently Asked Questions
1. Can I bake the eggplant instead of frying?
Yes! To cut back on oil, you can bake breaded eggplant slices at 425°F for about 20–25 minutes, flipping halfway. They’ll still be crispy and delicious.
2. Do I have to peel the eggplant?
Peeling is optional. The skin softens during cooking, but some prefer peeling for a smoother texture. If your eggplant is young and tender, you can leave the skin on.
3. Can I prepare this ahead of time?
Definitely. You can fry the eggplant slices a day in advance and assemble the casserole right before baking. This makes it perfect for meal prep or entertaining.
4. What’s the best marinara sauce to use?
Homemade marinara with fresh tomatoes and garlic is ideal, but a high-quality store-bought sauce works too. Choose one with simple ingredients and minimal added sugar.
5. How do I make it gluten-free?
Simply swap in gluten-free breadcrumbs for both the panko and Italian breadcrumbs. The recipe will still be crispy, flavorful, and completely gluten-free.
