This easy Eggplant Parmesan recipe features crispy, breaded slices of eggplant topped with marinara sauce and plenty of mozzarella cheese, baked into a saucy and cheesy casserole. You are going to fall in love with this vegetarian twist of our top-rated classic Italian Chicken Parmesan recipe.
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We love making family-friendly, Italian-inspired dishes, from Baked Ziti, Bruschetta, Lasagna, and Tuscan Shrimp Pasta. It’s a special bonus when we can incorporate fresh ingredients like tomatoes, fresh herbs, and eggplant straight from our summer garden.
Eggplant Parmesan Recipe
Eggplant, also known as “aubergine,” may seem exotic, but it belongs to the nightshade family, making it as common as its relatives, tomatoes and potatoes. While we don’t cook with it often, it’s a real treat when we do. One of my guilty pleasures is my mom’s Spicy Eggplant dish. If you’re a fan of eggplant, or even if you’ve never tried it, this easy Eggplant Parmesan recipe is a must-add to your culinary repertoire. You won’t regret it!
Tips for Choosing a Good Eggplant
When shopping at the store, farmer’s market, or your home garden, here’s what to look for:
- Size: small to medium-sized eggplants, as they tend to be less bitter and have fewer seeds. The eggplant should feel heavy due to its high water content.
- Sound: Give the eggplant a gentle knock; a hollow sound might indicate it is older and contains more seeds. You want one that sounds dense and solid.
- Appearance: Choose eggplants with uniform skin color, no matter which variety you buy, and ensure the skin is firm when pressed. Look for a green cap and stem indicating freshness.
What to Avoid – eggplants that are too soft might be past their prime, bitter, and starting to spoil. A lighter-weight eggplant or one with a brown stem means it was picked longer ago and has started to dry out and become bitter.
Ingredients for Eggplant Parmesan
You need just a few pantry staples, in addition to the eggplant, to make a delicious Eggplant Parm.
- Eggplant – the star of this dish, breaded and fried to become perfectly crispy, it serves as a delightful vegetarian alternative to a traditional Chicken Parmigiana dish.
- Flour – All-purpose flour is essential for the dry-wet-dry breading process. Add salt and pepper, then dredge the eggplant slices, ensuring they are thoroughly coated.
- Eggs – Act as a binding agent to help the flour and breadcrumbs adhere to the eggplant slices.
- Bread crumbs – Using seasoned Italian crumbs adds a crispy texture and flavorful coating for the eggplant. You can also make your own by pulsing leftover dried-out Sourdough Bread with Italian seasoning.
- Parmesan cheese – Mixed with the breadcrumbs to enhance flavor, create a crispy exterior, and add flavor.
- Olive oil – Used for frying the breaded eggplant slices, giving them a crispy, golden-brown exterior.
- Marinara sauce – I prefer to use homemade marinara sauce (make a double batch), but your favorite store-bought tomato sauce works well in a pinch.
- Mozzarella cheese – This melty cheese layer adds richness and binds the dish together.
- Basil – Fresh basil leaves are the perfect garnish, adding a fresh and aromatic touch.
How to Make Classic Eggplant Parmesan
- Prepare the eggplant – Slice eggplant into 1/3” thick rounds. Season with 1 tsp salt and set aside to sweat for 30-60 minutes. You’ll see beads of liquid on the surface of the slices.
- Set up the breading station – Preheat the oven to 375°F. Set up your dry-wet-dry station with 3 shallow bowls. In the first bowl, whisk together the flour, 1 tsp salt, and pepper. In the second bowl, beat the eggs. In the third bowl, stir together the bread crumbs and Parmesan cheese.
- Dredge the eggplant – Pat dry the eggplant slices thoroughly with paper towels. Dip each slice into the flour, tapping off the excess. Using a fork to keep your hands clean, dip the slice into the egg wash, letting the excess drip back into the bowl. Finally, transfer the slice to the breadcrumb mixture and turn to coat, pressing down to help the breadcrumbs adhere to the eggplant.
- Fry Eggplant – Add oil to a skillet, about 1/3” deep, and set over medium heat. Fry the eggplant in batches, arranging them in a single layer. The eggplant should sizzle when it touches the oil. Fry for 3 minutes per side or until golden brown. Transfer the fried slices to a paper towel-lined plate or baking sheet to drain excess oil.
- Assemble and bake Eggplant Parmesan – Add 1/2 cup marinara to the bottom of your 9×13 casserole dish. Add half of the eggplant slices, overlapping as needed. Pour half of the remaining marinara sauce over the eggplant, then sprinkle on half of the cheese. Add a second layer of eggplant slices, followed by the remaining marinara sauce and cheese. Bake the casserole uncovered at 375°F for 30-35 minutes, until the top is golden and the sauce is bubbling.
Why You Should Sweat Eggplant with Salt
Older eggplants can also taste more bitter and salting the eggplant helps draw out the bitter flavor.
Eggplants also have a high water content, which can sometimes lead to a mushy texture when cooked. You should remove the excess water by salting it. The salt draws the water to the surface of the eggplant.
After letting the eggplant sweat, make sure to thoroughly pat the eggplant slices dry with paper towels. This will help avoid splatter during cooking and prevent a soggy bread crumb coating.
Can I Bake Eggplant Instead of Frying?
While frying the eggplant is the traditional method of making this dish, you can try our Baked Eggplant Parmesan recipe for a lower-calorie alternative. Although it won’t be as crispy as the fried version, baking the eggplant is still delicious and will save you time by not having to stand over the stove.
What to serve with Eggplant Parmesan
While Eggplant Parm is hearty enough to stand alone as a main course, we love to serve it with pasta (spaghetti, fettuccine, or any pasta of your choice) tossed in marinara or simple garlic and olive oil. This dish pairs beautifully with classic Italian sides, particularly a light salad that helps balance its rich flavors.
Make-Ahead
If stored properly, Eggplant Parmesan can be enjoyed over multiple meals without compromising its delicious flavor and texture.
- To Refrigerate: Let cool completely and store in an airtight container for up to 4 days.
- Freezing: Fully assemble your recipe as instructed up to the baking step. Without baking, cover with foil and freeze for up to 3 months. Thaw in the refrigerator before baking. You may have to add a few extra minutes of baking time if cooking straight from the refrigerator.
- Reheating: To reheat individual portions, you can use the microwave or for a crispier alternative, the air fryer. Place your leftover Eggplant Parmesan in a single layer in the air fryer basket, and heat at 400°F for 5 minutes. Flip them, and cook for another 4 minutes or until heated all the way through.
I hope you enjoy this irresistible Eggplant Parmesan recipe and savor every cheesy, crispy bite – it’s sure to become a family favorite!
More Eggplant Recipes
If you’re a fan of eggplant, don’t miss out on these other delicious recipes featuring this versatile ingredient. Who knew there were so many fantastic ways to enjoy eggplant?
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Classic Eggplant Parmesan Recipe
Eggplant Parmesan is crispy breaded eggplant, layered with marinara sauce and mozzarella cheese, baked to perfection into a saucy and cheesy casserole.
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Slice eggplant into 1/3” thick rounds. Season with 1 tsp salt and set aside to sweat for 30-60 minutes.
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Preheat the oven to 375°F. Set up 3 shallow bowls. In the first, whisk together flour, 1 tsp salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together bread crumbs and parmesan cheese.
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Pat dry the eggplant thoroughly with paper towels. Dip a slice into the flour, tapping off the excess, then using a fork to keep your hands from getting gummed up, dip in egg wash, letting the excess drip back into the bowl. Finally, transfer to the breading and turn to coat, pressing down on the eggplant helps to adhere the eggplant.
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Add oil to a skillet, about 1/3” deep and set over medium heat. Fry the eggplant in batches in a single layer. The eggplant should sizzle when it touches the oil. Fry for 3 minutes per side or until golden brown. Transfer to a paper towel lined plate or baking sheet to drain excess oil.
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Add 1/2 cup marinara to the bottom of your 9×13 inch casserole dish. Add half of the eggplant slices, overlapping as needed. Pour over half of your sauce, and sprinkle half of your cheese over the eggplant slices. Add the second layer of eggplant, followed by your remaining sauce and cheese. Bake uncovered at 375°F for 30-35 minutes until the top is golden and the sauce is bubbling. Garnish with basil to serve.
458kcal Calories40g Carbs25g Protein23g Fat
Nutrition Facts
Classic Eggplant Parmesan Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Good Things
A peek behind the scenes 👀.
My cheese-pull recipes used to stress me out since there was a very small window to capture the epic gooey, stringy cheese pull that you see in the photos above (we call that the ‘money shot’ lol). Now that we have this heat gun, we’re able to re-melt that cheese on our own terms, and I have way less cheese panic in my life.
Also, it’s always real cheese because we actually eat what we make. We don’t doctor our food with weird ingredients – it’s always the real deal!
