Eggplant Parmesan Recipe
Golden slices of eggplant layered with rich tomato sauce and bubbling cheese make Eggplant Parmesan one of those comfort meals that never gets old. It’s filling without feeling heavy, simple yet full of flavor, and perfect for family dinners or casual gatherings. Once you master the basic method, you can easily adjust the seasoning, texture, and baking style to match your taste.
Ingredients List
For the Eggplant Layers
- 2 large eggplants, sliced into ½-inch rounds
- 1½ teaspoons salt (for sweating eggplant)
- 1½ cups all-purpose flour
- 3 large eggs, beaten
- 2½ cups breadcrumbs (Italian-style or plain)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¾ cup vegetable oil or olive oil for frying
For the Sauce and Cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 tablespoons fresh basil or parsley, chopped (optional)
Step-by-Step Instructions
Step 1: Prepare the Eggplant
Lay the eggplant slices on a baking tray or large board. Sprinkle both sides lightly with salt. Let them rest for 20 to 30 minutes. This draws out extra moisture and helps reduce bitterness. Pat dry with paper towels before coating.
Step 2: Set Up the Breading Station
Place flour in one shallow bowl. In a second bowl, whisk the eggs until smooth. In a third bowl, mix breadcrumbs with garlic powder, oregano, and black pepper. Keep the bowls close for easy dipping.
Step 3: Bread the Eggplant
Dip each slice into flour, coating lightly. Shake off excess. Dip into the egg mixture, then press into breadcrumbs until fully coated. Set aside on a plate.
Step 4: Fry Until Golden
Heat oil in a wide skillet over medium heat. Fry eggplant slices in batches for 2 to 3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Layers
Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Add a single layer of fried eggplant. Spoon more sauce over the top, sprinkle mozzarella, then a light layer of Parmesan. Repeat layers until all ingredients are used. Finish with cheese on top.
Step 6: Bake to Perfection
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes until the cheese is bubbly and lightly browned. Let rest for 10 minutes before slicing.
Equipment Used
- Sharp knife and cutting board
- Baking tray or board for salting eggplant
- Three shallow bowls for breading
- Large skillet or frying pan
- Tongs or spatula
- Paper towels
- Baking dish (9×13 inch works well)
- Aluminum foil
- Oven
Nutrition Facts (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 18 g |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sodium | 780 mg |
| Calcium | 320 mg |
Values may vary depending on portion size and ingredient brands.
Helpful Tips
Choose firm eggplants with smooth skin and no soft spots. Thin slices cook faster but may become too soft, while thicker slices hold texture better. Letting the eggplant rest after salting prevents sogginess during frying. If you want less oil, you can bake the breaded slices at 400°F until crisp before assembling. Always allow the finished dish to rest so the layers set cleanly.
Variations
For a lighter version, air-fry or oven-bake the breaded eggplant instead of frying. Add sautéed mushrooms, spinach, or roasted peppers between layers for extra flavor. Swap mozzarella with provolone or a blend of Italian cheeses for a sharper bite. Gluten-free breadcrumbs and flour can easily make this recipe gluten-free.
How to Serve
Serve Eggplant Parmesan hot with a simple green salad or garlic bread. It pairs well with pasta, roasted vegetables, or even a fresh tomato salad. For a casual meal, slice into squares and serve family-style. Leftovers taste great in sandwiches the next day.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the texture crisp. Avoid microwaving if possible, as it can make the breading soft. You can also freeze baked portions for up to 2 months.
FAQs
Can I make Eggplant Parmesan ahead of time?
Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking.
Why does my eggplant turn soggy?
Excess moisture or overcrowding during frying can cause sogginess. Proper salting and frying in batches helps.
Can I skip frying?
Yes. Baking or air frying works well and reduces oil.
Is Eggplant Parmesan vegetarian?
Yes, as long as your cheeses are vegetarian-friendly.
Can I freeze uncooked Eggplant Parmesan?
It’s better to freeze after baking for best texture and flavor.
Conclusion
Eggplant Parmesan is a timeless dish that delivers crispy texture, savory sauce, and melted cheese in every bite. With simple ingredients and a clear process, it’s easy to prepare at home while keeping flavors fresh and satisfying. Once you try it, you’ll find yourself making it again and again for both everyday meals and special occasions.
