Eggplant Parmesan Recipe

 Imagine layers of tender, golden-fried eggplant slices nestled between rich marinara sauce and melted mozzarella cheese, all baked until bubbling and topped with a crispy Parmesan crust. This Eggplant Parmesan is the ultimate vegetarian comfort food that proves meatless meals can be just as satisfying and indulgent as any meat-based dish. The key to perfect eggplant Parmesan lies in properly preparing the eggplant—salting it to remove bitterness and excess moisture, then breading and frying until golden and crispy. Unlike mushy, watery versions that can plague this dish, this recipe delivers eggplant that’s tender but not soggy, with a crispy coating that holds up beautifully even after baking in sauce. The combination of tangy tomato sauce, creamy melted cheese, and the subtle, almost meaty texture of eggplant creates something magical that appeals to vegetarians and omnivores alike. Whether you’re looking for a special meatless Monday dinner, want to impress dinner guests, or simply love Italian comfort food, this eggplant Parmesan delivers on every level.

Serving Quantity: 6 servings

Cooking Time: 1 hour 15 minutes (plus 1 hour for salting eggplant and 20 minutes prep time)

Nutrition Information (per serving):

1. Calories: 485
2. Protein: 22g
3. Fat: 28g
4. Carbohydrates: 38g
5. Fiber: 8g
6. Sugar: 12g
7. Sodium: 1120mg

1. Gather Your Ingredients

For the eggplant:

1. Two large eggplants (about 2 pounds total), sliced into half-inch rounds
2. Two tablespoons kosher salt for salting
3. One and a half cups all-purpose flour
4. Four large eggs
5. Three tablespoons milk
6. Two cups panko breadcrumbs
7. One cup Italian-seasoned breadcrumbs
8. One cup grated Parmesan cheese, divided
9. Two teaspoons dried Italian seasoning
10. One teaspoon garlic powder
11. One teaspoon salt
12. Half teaspoon black pepper
13. Vegetable oil for frying (about 2 cups)

For the marinara sauce:

1. Two 28-ounce cans crushed tomatoes
2. Four garlic cloves, minced
3. Three tablespoons olive oil
4. Two teaspoons dried oregano
5. Two teaspoons dried basil
6. One teaspoon sugar
7. One teaspoon salt
8. Half teaspoon black pepper
9. Quarter teaspoon red pepper flakes (optional)

For assembly:

1. Three cups shredded mozzarella cheese
2. Half cup grated Parmesan cheese
3. Fresh basil leaves for garnish
4. Extra virgin olive oil for drizzling

2. Salt the Eggplant

Wash the eggplants and pat them dry. Cut off the stem ends and slice the eggplants crosswise into half-inch thick rounds. Try to keep them uniform in thickness for even cooking. Lay the eggplant slices in a single layer on baking sheets or large plates. Sprinkle both sides generously with kosher salt, using about two tablespoons total. Let the salted eggplant sit for 45 minutes to 1 hour. During this time, the salt will draw out moisture and bitter compounds, concentrating the eggplant’s flavor and preventing it from being waterlogged. You’ll see beads of moisture forming on the surface. After the salting time, rinse each slice under cold water to remove the salt, then pat completely dry with paper towels or clean kitchen towels. This step is crucial for preventing soggy eggplant Parmesan.

3. Make the Marinara Sauce

While the eggplant is salting, make the marinara sauce. Heat three tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Pour in the crushed tomatoes. Add the oregano, basil, sugar, salt, pepper, and red pepper flakes if using. Stir everything together and bring to a simmer. Reduce heat to low and let the sauce simmer gently for 30 to 40 minutes, stirring occasionally, until it’s thick and the flavors have melded together. The sauce should coat the back of a spoon nicely. Taste and adjust seasoning as needed. Remove from heat and set aside.

4. Set Up the Breading Station

Prepare three shallow bowls or plates for breading. In the first bowl, place the all-purpose flour seasoned with a pinch of salt and pepper. In the second bowl, whisk together the eggs and milk until completely combined and slightly frothy. In the third bowl, combine the panko breadcrumbs, Italian-seasoned breadcrumbs, half a cup of grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly with a fork until all the seasonings are evenly distributed. The combination of panko and regular breadcrumbs creates the perfect texture—panko for crunch and regular breadcrumbs for flavor and coverage.

5. Bread the Eggplant

Working with one eggplant slice at a time, dredge it in the flour, coating both sides and shaking off excess. Dip it into the egg mixture, turning to coat completely and letting excess drip off. Press the eggplant firmly into the breadcrumb mixture, coating both sides generously and pressing down so the coating adheres well. Place the breaded eggplant on a clean baking sheet. Repeat with all the eggplant slices. You should have about 16 to 20 slices depending on the size of your eggplants. Let the breaded eggplant rest for 10 minutes before frying. This resting time helps the coating set and prevents it from falling off during cooking.

6. Fry the Eggplant

Heat about half an inch of vegetable oil in a large, deep skillet over medium-high heat. The oil should reach about 350 degrees Fahrenheit. Test the temperature by dropping in a pinch of breadcrumbs—they should sizzle immediately. Working in batches of 3 to 4 slices at a time to avoid overcrowding, carefully place the breaded eggplant in the hot oil. Fry for 2 to 3 minutes per side until deep golden brown and crispy. Don’t move them around too much or the coating may come off. Use tongs or a slotted spatula to flip them gently. Transfer the fried eggplant to a paper towel-lined baking sheet to drain. Repeat with the remaining slices, adjusting heat as needed and adding more oil between batches if necessary.

7. Assemble the First Layer

Preheat your oven to 375 degrees Fahrenheit. Spread about 1 cup of marinara sauce evenly across the bottom of a 9-by-13-inch baking dish. This prevents sticking and adds moisture. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping them to cover the bottom completely. You’ll use about one-third of your eggplant slices for this layer. Spoon about 1 cup of marinara sauce over the eggplant layer, spreading it to cover. Sprinkle about 1 cup of shredded mozzarella cheese over the sauce. Add a few tablespoons of grated Parmesan cheese over the mozzarella.

8. Continue Layering

Repeat the layering process: eggplant slices, marinara sauce, mozzarella, and Parmesan. You should be able to create 2 to 3 layers depending on the size of your baking dish and eggplants. For the final top layer, arrange the remaining eggplant slices, cover with the remaining marinara sauce, and top with the remaining mozzarella cheese and the final half cup of Parmesan cheese. The top layer should be generously covered with cheese. Don’t be shy—the cheese creates that irresistible golden, bubbly top that makes eggplant Parmesan so special.

9. Bake Until Bubbly

Cover the baking dish loosely with aluminum foil. To prevent the cheese from sticking to the foil, either spray the underside with cooking spray or tent it so it doesn’t touch the cheese. Place the covered dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for another 15 to 20 minutes until the cheese is completely melted, bubbly, and turning golden brown in spots. The sauce should be bubbling around the edges. If you want extra browning on top, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning.

10. Rest and Serve

Remove the eggplant Parmesan from the oven and let it rest for 10 to 15 minutes before serving. This resting time is crucial as it allows the layers to set and the sauce to thicken slightly, making it much easier to cut clean portions rather than having everything slide around. The dish will still be hot but will hold together beautifully. Use a sharp knife or pie server to cut into 6 portions. Use a spatula to lift each piece out, making sure to get all the layers. Transfer to serving plates and garnish with fresh basil leaves torn or left whole. Drizzle with a thread of extra virgin olive oil for richness and sheen. Serve with crusty Italian bread, garlic bread, a simple green salad, or pasta on the side.

Tips for Perfect Results

1. Don’t skip salting the eggplant. This step removes bitter compounds and excess moisture, preventing soggy eggplant Parmesan. It’s the most important step in the entire recipe.
2. Pat the eggplant completely dry after salting and rinsing. Any moisture prevents the breading from adhering and creates steam during frying.
3. Use a combination of panko and regular breadcrumbs. Panko alone can be too crunchy while regular breadcrumbs alone don’t provide enough texture.
4. Fry the eggplant in batches without overcrowding. Overcrowding lowers the oil temperature and causes steaming instead of frying, resulting in greasy, soggy coating.
5. Maintain oil temperature around 350 degrees Fahrenheit. Use a thermometer if possible and adjust heat between batches to keep it consistent.
6. Don’t skip the resting time after baking. Cutting into it immediately results in a sloppy mess rather than neat, layered portions.
7. Make your own marinara sauce if possible. Homemade sauce has better flavor and texture than most jarred versions, though good quality jarred sauce works in a pinch.
8. Use freshly shredded mozzarella rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
9. For a lighter version, brush the breaded eggplant with oil and bake at 425 degrees Fahrenheit for 20 minutes, flipping halfway, instead of frying.
10. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes or reheat the entire dish covered with foil in a 350-degree oven for 25 to 30 minutes. The eggplant Parmesan actually tastes better the next day as the flavors have had time to meld. It also freezes beautifully—either freeze the assembled but unbaked casserole for up to 3 months and bake from frozen (add 20 minutes to covered baking time), or freeze leftover baked portions individually wrapped for quick single servings.