Why You’ll Love Classic Eggplant Parmesan Recipe
• Breaded eggplant gets crisp on the outside while staying tender inside
• Layers of marinara and melted mozzarella make it rich and satisfying
• Includes options for both baking and frying to suit your preference
• A great vegetarian main course that pairs beautifully with pasta or a salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Eggplant – medium to large, sliced
• All-purpose flour
• Eggs
• Olive oil (for frying or brushing when baking)
• Breadcrumbs (homemade or store-bought)
• Parmesan cheese
• Mozzarella cheese
• Marinara sauce
• Garlic powder and Italian herbs
• Fresh basil and oregano for garnish
Directions
-
Prepare the eggplant: Slice the eggplant into 1/4–1/2-inch thick rounds. Salt and let sit briefly to draw out moisture, then pat dry.
-
Bread the eggplant: Set up bowls with flour, beaten eggs, and breadcrumb mixture. Coat each slice first in flour, then egg, and finally breadcrumbs.
-
Brown the eggplant:
• Frying method: Heat oil in a skillet and fry slices a few minutes per side until golden.
• Baking method: Brush a sheet pan with olive oil, place breaded eggplant on it, and bake until golden. -
Assemble: Spread a layer of marinara sauce in a baking dish, add a layer of eggplant, spoon more sauce, add mozzarella and Parmesan, and repeat with remaining ingredients.
-
Bake: Bake uncovered until cheese is melted and bubbly with a lightly browned top.
-
Garnish: Sprinkle fresh basil and oregano before serving.
Servings and timing
• Serves: 6 people
• Prep time: About 50 minutes
• Cook time: About 30 minutes
• Total time: Around 1 hour 20 minutes
Variations
• Vegan version: Use plant-based eggs and dairy-free cheese alternatives.
• Gluten-free: Substitute gluten-free breadcrumbs and flour.
• Spicy: Add red pepper flakes to the marinara for a bit of heat.
• Herbed breadcrumb coating: Mix Italian herbs directly into the breadcrumb mixture for extra flavor.
• Layered with ricotta: For a lasagna-style version, add ricotta cheese between the layers.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze individual portions or the entire unbaked assembled dish for up to 2–3 months.
• Reheat: Warm in a 350°F oven until heated through. Cover with foil to retain moisture and prevent the cheese from over-browning.
FAQs
What is eggplant parmesan?
Eggplant parmesan is an Italian-American dish of breaded and cooked eggplant slices layered with tomato sauce and cheeses, then baked until bubbly and golden.
Can I skip breading the eggplant?
Yes, you can roast unbreaded eggplant slices instead. It will be lighter but still flavorful.
How do I prevent soggy eggplant?
Salting the eggplant and letting it sit before cooking helps draw out excess moisture, resulting in a firmer texture.
Can I make this vegan?
Absolutely. Use flax eggs or other egg substitutes and vegan cheese alternatives.
What cheese should I use?
Mozzarella and Parmesan are traditional, but feel free to add provolone, fontina, or ricotta for extra richness.
Can I use pre-made marinara sauce?
Yes, a high-quality store-bought marinara sauce works well and saves time.
Is this suitable for meal prep?
Yes. You can assemble the dish ahead of time and bake it later, or store cooked leftovers for easy meals.
What sides pair well with eggplant parmesan?
Garlic bread, spaghetti, Caesar salad, or sautéed greens are all great accompaniments.
How do I reheat without drying it out?
Reheat in the oven at 350°F covered with foil to keep it moist while warming through.
Can I freeze leftovers?
Yes, freeze in airtight containers. Thaw overnight in the fridge before reheating.
Conclusion
Classic Eggplant Parmesan is a hearty, satisfying vegetarian dish that’s perfect for cozy family dinners or casual gatherings. With a crispy, golden crust and layers of rich tomato sauce and gooey cheese, this timeless recipe brings warmth and comfort to every plate. Whether you prefer frying or baking, it’s a flavorful staple worth making again and again.
Classic Eggplant Parmesan
This classic eggplant parmesan recipe features layers of crispy breaded eggplant, rich tomato sauce, and melted mozzarella and parmesan cheeses. A hearty and comforting Italian-style vegetarian dish that’s perfect for family dinners or special occasions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 tablespoon salt
- 3 large eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce (homemade or store-bought)
- 3 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves (optional, for garnish)
- Olive oil, for frying
Instructions
- Slice eggplants into 1/4 inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Preheat oven to 375°F (190°C).
- In a shallow bowl, whisk together eggs and milk. Place flour in a separate bowl and breadcrumbs in another. Dredge each eggplant slice in flour, then dip in egg mixture, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer fried eggplant slices over the sauce, then top with more sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- Use fresh mozzarella for a creamier texture.
- Can be assembled ahead of time and baked later.
- Serve with pasta, salad, or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 75mg
