Eggplant Parmesan

Maria G. Brooks

A comforting Italian classic, this Eggplant Parmesan features crispy golden eggplant layered with marinara, mozzarella, and Parmesan.

Baked to bubbly perfection, it’s hearty, flavorful, and packed with fiber and plant-based goodness—perfect for a family dinner or meal prep.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Italian

Servings 6

Equipment

1 Baking sheet with rack
1 large skillet
2 Medium mixing bowls
1 Shallow dish (for breadcrumbs)
1 9x13-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 9x13-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.