This eggplant parmesan is satisfying, cheesy, and packed with flavor. The eggplant is perfectly tender with a crispy coating, and it pairs beautifully with tangy tomato sauce and melty mozzarella. It’s baked instead of fried for a lighter twist and holds up well for leftovers, making it a great make-ahead meal. Whether served on its own or alongside pasta, it’s a dish that never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplant (medium-sized, sliced into ¼-inch rounds)
Salt
All-purpose flour
Eggs (beaten)
Italian-style breadcrumbs
Grated Parmesan cheese
Shredded mozzarella cheese
Marinara sauce (homemade or store-bought)
Fresh basil or parsley (optional, for garnish)
Olive oil or cooking spray (for baking)
Directions
Salt the eggplant: Place eggplant slices on a paper towel-lined tray and sprinkle both sides with salt. Let sit for 30–45 minutes to draw out excess moisture. Pat dry with paper towels.
Preheat the oven: Set your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly grease with oil or spray.
Bread the eggplant: Dredge each slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan. Press gently to help coating adhere.
Bake the eggplant: Arrange breaded slices on prepared baking sheets. Lightly spray with oil and bake for 20–25 minutes, flipping halfway, until golden and crisp.
Assemble the dish: Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Layer baked eggplant slices, followed by more sauce and a sprinkle of mozzarella. Repeat layers, finishing with sauce and a generous amount of cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Rest and serve: Let the dish sit for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Servings and timing
This recipe serves 6 people. Preparation time: 30 minutes Resting (salting) time: 30–45 minutes Baking time: 35–40 minutes Total time: about 1 hour and 45 minutes
Variations
Fried Eggplant Parmesan: Fry the breaded eggplant in oil for a more traditional (and indulgent) version.
No-Bread Crumbs: Use almond flour or skip breading entirely for a gluten-free or lower-carb option.
Extra Saucy: Add more marinara between layers if you like it extra moist.
Cheese Blend: Use provolone, fontina, or ricotta in addition to mozzarella for added richness.
Spicy Kick: Add red pepper flakes to the sauce or breadcrumb mixture for heat.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) until warmed through, about 15–20 minutes. Eggplant parmesan freezes well—wrap individual portions in foil and freeze for up to 2 months. Thaw overnight before reheating.
FAQs
Do I need to peel the eggplant?
No, the skin is edible and softens during baking. Peel only if you prefer a smoother texture.
Why salt the eggplant?
Salting removes bitterness and excess moisture, helping the eggplant cook evenly and stay crisp.
Can I use jarred marinara sauce?
Yes, a good-quality jarred sauce saves time and still tastes great. Homemade works beautifully too.
What type of eggplant is best?
Medium globe eggplants are perfect. Avoid overly large ones, which can be seedy or bitter.
How do I keep the eggplant from getting soggy?
Baking (instead of frying) and salting help. Also, avoid over-saucing during layering.
Can I make this ahead of time?
Yes. Assemble the dish a day in advance, refrigerate, and bake when ready to serve.
Is this dish vegetarian?
Yes, as long as you use Parmesan cheese made without animal rennet or choose a vegetarian cheese alternative.
Can I make it gluten-free?
Yes. Use gluten-free flour and breadcrumbs or substitute almond flour for a grain-free option.
Can I add meat?
Yes. Add a layer of cooked ground beef or Italian sausage between eggplant layers if you’d like a heartier dish.
What should I serve with eggplant parmesan?
Serve with pasta, a green salad, crusty bread, or roasted vegetables for a complete meal.
Conclusion
Classic Eggplant Parmesan is a rich, comforting, and flavorful dish that’s perfect for any occasion. With its crispy layers of eggplant, savory tomato sauce, and gooey cheese, it’s a guaranteed crowd-pleaser. Whether you’re cooking for a weeknight dinner or a special gathering, this timeless recipe is sure to become a go-to favorite in your kitchen.
Classic Eggplant Parmesan is a beloved Italian-American dish featuring layers of crispy baked eggplant slices, rich marinara sauce, and melty cheese, baked until golden and bubbly. It’s hearty, comforting, and perfect for family dinners or a vegetarian main course.
Author:Catherine
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 45 minutes
Yield:6 servings
Category:Main Dish
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 medium eggplants, sliced into ¼-inch rounds
1 tablespoon salt (for sweating eggplant)
1 cup all-purpose flour
3 large eggs, beaten
2 cups Italian-style breadcrumbs or panko
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3–4 cups marinara sauce (homemade or store-bought)
Fresh basil or parsley (optional, for garnish)
Olive oil or cooking spray (for baking)
Instructions
Place eggplant slices on paper towel-lined trays and sprinkle both sides with salt. Let sit for 30–45 minutes to draw out moisture. Pat dry thoroughly.
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly grease with oil or spray.
Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
Dredge each eggplant slice in flour, then egg, then breadcrumb mixture. Press gently to help coating stick.
Place breaded slices on prepared baking sheets. Lightly spray with oil. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Layer baked eggplant slices, then marinara sauce, then mozzarella. Repeat layers, ending with sauce and remaining mozzarella on top.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
Let rest for 10 minutes before serving. Garnish with fresh basil or parsley, if desired.
Notes
Salting the eggplant helps remove bitterness and excess water for better texture.Baking instead of frying makes this version lighter and less greasy.For a crispier top, broil for the last 2 minutes of baking.Use homemade or good-quality marinara for best flavor.
