If you’re looking for the ultimate cozy, comforting, and satisfying weeknight dinner, Eggplant Parmesan is the answer. This classic Italian-American favorite layers crispy breaded eggplant slices with rich marinara sauce, gooey melted mozzarella, and a generous sprinkle of Parmesan. The result? A bubbly, golden-brown masterpiece that’s as comforting as a big warm hug—and surprisingly simple to pull together.
Why You’ll Love This Recipe
- Perfect Meatless Main: Hearty and filling without needing any meat, making it a great vegetarian option even the most devout carnivores will love.
- Crispy Meets Creamy: The contrast of crunchy breaded eggplant and soft, cheesy layers is completely irresistible.
- Make-Ahead Friendly: Ideal for busy weeknights—prep it earlier in the day or even the night before, and just pop it in the oven when you’re ready.
- Familiar Ingredients, Big Flavor: Everything in this dish is easy to find, yet the end result tastes like something you’d get at a favorite Italian restaurant.
Ingredients You’ll Need
Here’s what goes into building this delicious Eggplant Parmesan:
- Eggplant: Choose firm, medium-sized eggplants. No need to peel—just slice and salt to draw out moisture and bitterness.
- Salt: Essential for sweating the eggplant to prevent sogginess and enhance flavor.
- Flour: Used as the first coating layer to help the egg and breadcrumbs stick better.
- Eggs: Whisked and used for dredging—this step gives the breadcrumb coating a beautiful, golden crust when baked or fried.
- Breadcrumbs: Go with seasoned Italian breadcrumbs for added flavor, or panko for extra crunch.
- Parmesan Cheese: Sharp and salty, it’s sprinkled between layers for a punch of umami and on top for that golden finish.
- Mozzarella Cheese: Melts into gooey perfection. Use whole milk mozzarella for richness.
- Marinara Sauce: Choose a thick, high-quality jarred marinara, or make your own if time allows. The sauce really carries the flavor here.
- Olive Oil: For lightly pan-frying the eggplant slices, giving them a crisp outer shell.
- Fresh Basil (optional): Adds freshness and a pop of color just before serving.
Variations
Eggplant Parmesan is super adaptable, so don’t be afraid to make it your own:
- Low-Carb: Skip the breadcrumbs and coat slices with almond flour or just bake without breading for a lighter take.
- Extra Veggies: Add sautéed spinach, mushrooms, or zucchini in between the layers for a veggie-packed version.
- Cheese Swap: Try provolone, fontina, or even a sprinkle of ricotta for a creamier finish.
- Baked Not Fried: You can bake the breaded eggplant instead of frying if you want to cut back on oil.
How to Make Eggplant Parmesan
Step 1: Prep the Eggplant
Slice the eggplant into ½-inch thick rounds. Lay them on a wire rack or paper towels and sprinkle both sides generously with salt. Let them sit for 30-45 minutes to draw out moisture. Pat dry before cooking.
Step 2: Bread the Slices
Set up a dredging station with flour in one bowl, beaten eggs in the second, and breadcrumbs in the third. Dip each slice in flour, then egg, then breadcrumbs. Press the breadcrumbs in to get a nice coating.
Step 3: Cook the Eggplant
Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden and crisp on both sides. Drain on paper towels.
Step 4: Layer the Dish
Spread a bit of marinara sauce on the bottom of a baking dish. Add a layer of eggplant, spoon sauce over each slice, sprinkle with Parmesan, and top with mozzarella. Repeat layers until everything is used up, finishing with cheese on top.
Step 5: Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10-15 minutes until the top is bubbly and golden.
Step 6: Rest and Serve
Let it rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Pro Tips for Making the Recipe
- Don’t Skip Salting: This is key for avoiding watery eggplant and getting that perfect texture.
- Crisp Up the Breaded Slices: Frying gives unbeatable crunch, but if baking, use a wire rack so air circulates around the slices and keeps them crispy.
- Use Thick Marinara: Thin sauces can make your dish soggy. Go for a chunky, thick marinara that clings to the layers.
- Let It Rest: Give it a few minutes to set before slicing—it helps everything stay together and makes serving easier.
How to Serve
Eggplant Parmesan is a star on its own, but here’s how to round out your meal:
With Pasta
Serve over spaghetti or linguine with a drizzle of olive oil or extra marinara.
On a Sandwich
Tuck a few slices into a crusty Italian roll, add extra cheese, and broil until melted.
As a Side or Main
Pair with a crisp Caesar or arugula salad and some garlic bread to balance the richness.
With Wine
A glass of Chianti or a light red like Pinot Noir complements the dish beautifully.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully!
Freezing
Freeze the fully cooked and cooled Eggplant Parmesan in individual portions or the entire dish wrapped tightly in foil. It will last up to 2 months.
Reheating
Reheat in a 350°F oven, covered with foil, until warmed through. For a crispier top, uncover for the last 5–10 minutes.
FAQs
Can I make Eggplant Parmesan ahead of time?
Yes! You can assemble the whole dish up to a day in advance. Just cover and refrigerate it, then bake when you’re ready.
Why is my Eggplant Parmesan soggy?
This usually happens if the eggplant isn’t salted beforehand or if the sauce is too watery. Make sure to salt the slices and use a thick marinara.
Can I bake the eggplant instead of frying?
Absolutely. Bake breaded slices on a greased baking sheet at 400°F for about 20 minutes, flipping halfway through for even crispness.
Is it necessary to peel the eggplant?
Nope! The skin softens during cooking and adds a nice texture, but you can peel it if you prefer a smoother bite.
Final Thoughts
This Eggplant Parmesan recipe is everything you want in a comfort meal—rich, cheesy, flavorful, and just the right amount of indulgent. Whether you’re serving it to guests or just treating yourself on a cozy night in, it’s a dish that never fails to impress. Give it a try, and don’t be surprised if it becomes a regular in your dinner rotation!
Print
Eggplant Parmesan Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Eggplant Parmesan is a classic Italian-American dish featuring layers of breaded and fried eggplant slices, rich tomato sauce, and melted mozzarella and Parmesan cheese, baked to perfection.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.
- In another bowl, beat eggs with milk.
- Dredge each eggplant slice in flour, dip in egg mixture, then coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce. Layer fried eggplant slices over the sauce.
- Top with more marinara sauce and a layer of mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving if desired.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- You can use store-bought or homemade marinara sauce.
- For a healthier version, bake the breaded eggplant instead of frying.