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Eggplant Parmesan

Maria G. Brooks
Eggplant Parmesan is a classic Italian dish that features crispy breaded eggplant slices layered with marinara sauce and melted cheese.
Baked to perfection, this dish is the epitome of comfort food, offering a balance of crispy and tender textures.
It’s perfect as a vegetarian main course or served alongside pasta for a more substantial meal.
With simple ingredients and an easy step-by-step process, this Eggplant Parmesan is a dish that can be made any time you’re craving something hearty and flavorful.
Equipment I Have Used
large skillet
large baking dish (9x13 inches)
shallow dishes for breading (or use a plate)
large saucepan for marinara sauce
paper towel-lined plate for draining eggplant
oven-safe spatula or serving spoon for plating
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Vegetarian
Cuisine Italian
Servings 8 Servings
Calories 400 kcal

Equipment

  • 1 large skillet
  • 1 large baking dish (9x13 inches)
  • 3 shallow dishes for breading (or use a plate)
  • 1 large saucepan for marinara sauce
  • 1 paper towel-lined plate for draining eggplant
  • 1 oven-safe spatula or serving spoon for plating

Ingredients
  

For the Eggplant:

  • 2 large eggplants sliced into 1/2-inch thick rounds or planks
  • 1 teaspoon salt for drawing out moisture
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups seasoned breadcrumbs
  • Olive oil for frying or drizzling when baking

For the Marinara Sauce:

  • 2 cups marinara sauce store-bought or homemade
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste

For the Cheese and Assembly:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish optional
  • Extra Parmesan cheese for sprinkling on top

Instructions
 

  • Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds and sprinkle both sides with salt.
    Let them sit for 20-30 minutes to sweat out moisture. Afterward, pat them dry with paper towels.
  • Bread the Eggplant: Set up your breading station: flour in one dish, beaten eggs in another, and breadcrumbs in the third.
    Dredge each eggplant slice in flour, dip it in the egg wash, and coat with breadcrumbs.
  • Fry the Eggplant: Heat olive oil in a large skillet over medium-high heat.
    Fry the eggplant slices in batches for 2-3 minutes per side until golden and crispy. Set aside on a paper towel-lined plate.
  • Make the Marinara Sauce: In a saucepan, heat olive oil over medium heat and sauté the minced garlic for 1-2 minutes.
    Add the marinara sauce, oregano, basil, salt, and pepper, and simmer for 10-15 minutes.
  • Assemble the Eggplant Parmesan: Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of marinara sauce on the bottom.
    Add a layer of fried eggplant slices, top with more marinara sauce, and sprinkle with mozzarella and Parmesan cheese.
    Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
  • Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Garnish and Serve: Let the dish cool slightly, then garnish with fresh basil leaves if desired. Serve with a side of pasta or garlic bread for a full meal.

Notes

  • Make Ahead: You can assemble the Eggplant Parmesan a day ahead, cover it tightly, and refrigerate it. Simply bake it when you're ready to serve.
  • Freezing: To freeze, assemble the dish and wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, adding extra time as needed.
  • Baking vs. Frying: If you prefer a lighter version, you can bake the breaded eggplant slices at 375°F (190°C) for 20 minutes, flipping halfway through.
  • Gluten-Free Option: Use gluten-free breadcrumbs and flour for a gluten-free version.
Keyword Eggplant Parmesan