Introduction

Oh, friends! Do you ever just crave that comforting, cheesy, savory dish that feels like a warm hug on a plate? For me, that’s Eggplant Parmesan. It’s the kind of meal that brings back childhood memories, the smell filling the kitchen and making everyone gather around. And the best part? This recipe is surprisingly simple to whip up, perfect for a weeknight dinner or even a special occasion when you want to impress without the fuss. Get ready to fall in love with this classic Italian-American favorite!

Why You’ll Love This Recipe

Fast: While it has a few steps, the actual hands-on time is quite manageable.
Easy: No fancy techniques needed, just a few simple steps that anyone can follow.
Giftable: While you’ll want to eat it all, this dish makes a fantastic meal to share with friends or family.
Crowd-pleasing: Seriously, who doesn’t love a good Eggplant Parm? It’s a guaranteed hit!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this little slice of heaven:

1 large eggplant (approx. 1.1 lbs): Look for one that feels firm and heavy for its size. We’ll slice it into nice, even rounds.
1/2 cup all-purpose flour: This is for our dredging station – it helps everything stick!
4 large eggs: Our binding agent, giving our breadcrumbs something to cling to.
1 1/2 cups Italian style bread crumbs: These are key for that perfectly crispy coating.
1 cup shredded Parmesan cheese, divided: The salty, nutty star of the show, both in the breadcrumbs and on top!
1/2 teaspoon onion powder: For an extra layer of savory flavor.
1/2 teaspoon garlic powder: Because is any Italian dish complete without garlic? I think not!
1 1/2 teaspoons salt, divided: We’ll use some to draw out moisture from the eggplant and some for seasoning.
1/2 teaspoon black pepper: Just a pinch for warmth.
1/2 teaspoon cracked red pepper flakes: For a tiny hint of heat – adjust to your liking!
1 pound fresh mozzarella, sliced: Get ready for that glorious cheese pull! Fresh mozzarella is worth it here.
2 tablespoons fresh basil, torn or minced: The fragrant, herbaceous lift this dish needs.
1 tablespoon fresh oregano, minced: Another fantastic herb that complements the eggplant beautifully.
2 tablespoons fresh parsley, minced: For a touch of freshness and a pretty green garnish.
1 cup vegetable oil: For frying those gorgeous eggplant slices to golden perfection.
3 cups marinara sauce: Your favorite jarred sauce works wonderfully, or use your homemade magic!

How to Make It

Alright, let’s get cooking! Don your apron, maybe put on some Italian music, and let’s make some magic happen.

Prep the Eggplant: First things first, we want to get some of the moisture out of our eggplant. Arrange your eggplant slices on a wire rack set over a baking sheet. Sprinkle them evenly with about 1 teaspoon of salt. Let them sit for about 30 minutes. This step, called “sweating,” helps prevent a soggy parm and makes them taste even better. After 30 minutes, you’ll see little beads of moisture on the eggplant. Gently pat them dry with paper towels.
Set Up Your Dredging Stations: Grab three shallow dishes. In the first, put your all-purpose flour. In the second, beat your eggs until they’re nice and frothy. In the third dish, mix your Italian-style bread crumbs with 1/2 cup of Parmesan cheese, onion powder, garlic powder, the remaining 1/2 teaspoon of salt, black pepper, and red pepper flakes. Give it a good stir to combine all those yummy spices!
Bread the Eggplant: Now for the fun part – breading! Take each dried eggplant slice, dredge it in the flour, making sure to coat both sides. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press it into the bread crumb mixture, coating it generously. I like to really press the crumbs on to ensure a nice, thick crust.
Fry to Golden Perfection: Heat your vegetable oil in a large skillet over medium-high heat. You want the oil hot but not smoking. Carefully place your breaded eggplant slices in the hot oil, working in batches so you don’t crowd the pan. Fry them for about 2-3 minutes per side, until they’re a beautiful golden brown. Use a slotted spoon or tongs to transfer them to a plate lined with paper towels to drain the excess oil.
Preheat Your Oven: While your eggplant is draining, preheat your oven to 375°F (190°C). This is the perfect temperature for getting everything bubbly and melty.
Start Layering: Grab your 9×13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. This prevents the first layer of eggplant from sticking and adds moisture.
Build the First Layer: Arrange a layer of your golden-fried eggplant slices over the sauce. Don’t worry if they overlap a little! Then, top this layer with slices of fresh mozzarella.
Add Flavor and Herbs: Spoon some more marinara sauce over the mozzarella. Now, sprinkle generously with your fresh basil, oregano, and parsley. The fresh herbs are a game-changer, trust me!
Repeat and Top: Keep layering! Add another layer of eggplant, then mozzarella, then marinara sauce and more fresh herbs. Continue until you’ve used up your ingredients, ending with a final layer of marinara sauce and the remaining 1/2 cup of Parmesan cheese sprinkled over the top. This cheesy topping is pure magic!
Bake Until Bubbly: Pop that baking dish into your preheated oven and bake for 20-25 minutes, or until the cheese is melted, gooey, and wonderfully bubbly. The aroma filling your kitchen will be divine!
Let It Rest: This is perhaps the hardest step – letting it stand! Let the Eggplant Parmesan rest for about 10 minutes before serving. This allows the layers to settle, making it easier to slice and serve, and ensures you don’t burn your mouth on molten cheese (though, let’s be honest, it’s worth the risk!).

Substitutions & Additions

This recipe is wonderful as is, but it’s also a fantastic canvas for your creativity! Here are a few ideas:

Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend and the bread crumbs for gluten-free bread crumbs.
Vegan: Use vegan mozzarella and sprinkle with nutritional yeast instead of Parmesan. For the breading, you can use plant-based milk instead of eggs or a flax egg.
Extra Veggies: Add a layer of sautéed mushrooms or spinach between the eggplant and mozzarella for an extra boost of flavor and nutrients.
Spicy Kick: If you love heat, feel free to add a pinch more red pepper flakes to the bread crumbs or even a dash of cayenne pepper.
Ricotta Layer: For an extra creamy, decadent touch, mix some ricotta cheese with an egg and a sprinkle of Parmesan and add a layer of this before the mozzarella.

Tips for Success

A few little tricks can make your Eggplant Parmesan even more spectacular:

Don’t Skip the Salting Step: I know it adds a few minutes, but salting the eggplant really does make a difference in texture and prevents sogginess.
Don’t Overcrowd the Pan: Frying in batches ensures each slice gets perfectly crispy. If you cram too much into the skillet, the eggplant will steam instead of fry.
Use Fresh Herbs: While dried herbs can work in a pinch, fresh basil, oregano, and parsley really elevate the flavor profile.
Prep Ahead: You can bread the eggplant slices earlier in the day and keep them in a single layer on baking sheets in the refrigerator until you’re ready to fry.
Check for Doneness: When baking, if the top starts to get too brown before the cheese is melted, you can loosely tent the dish with aluminum foil.

How to Store It

Leftovers are the best, aren’t they? Store any leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the oven or even in a toaster oven to maintain some crispiness. You can also freeze individual portions for a quick and easy meal later on!

FAQs

Can I bake the eggplant instead of frying it?

Yes, you can! For a lighter version, arrange the breaded eggplant slices on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and slightly firm before layering. While delicious, it won’t have quite the same crispy texture as frying.

What kind of marinara sauce is best?

Use your favorite! Whether it’s a store-bought brand you love or your own homemade marinara, the key is a good quality sauce with a flavor you enjoy. A thicker sauce tends to work a bit better in this layered dish.

Can I make Eggplant Parmesan ahead of time?

You can prepare the components ahead of time. Bread the eggplant slices and store them in the fridge. You can also assemble the entire dish and refrigerate it, then bake it when you’re ready. You might need to add a few extra minutes to the baking time if it’s going into the oven cold.

Eggplant Parmesan

A comforting, cheesy, and savory dish that is surprisingly simple to whip up, perfect for a weeknight dinner or a special occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings 6

Equipment

Wire rack Set over a baking sheet for salting eggplant
Baking Sheet
Shallow dishes Three for dredging stations
Large skillet For frying eggplant
Slotted spoon or tongs For transferring fried eggplant
paper towels For draining excess oil
9x13 inch baking dish

Ingredients

Main ingredients

1.1 lbs eggplant Large, sliced into rounds
0.5 cup all-purpose flour
4 large eggs
1.5 cups Italian style bread crumbs
1 cup shredded Parmesan cheese divided
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
1.5 teaspoons salt divided
0.5 teaspoon black pepper
0.5 teaspoon cracked red pepper flakes
1 pound fresh mozzarella sliced
2 tablespoons fresh basil torn or minced
1 tablespoon fresh oregano minced
2 tablespoons fresh parsley minced
1 cup vegetable oil for frying
3 cups marinara sauce

Instructions

Prep the Eggplant: Arrange eggplant slices on a wire rack over a baking sheet. Sprinkle with 1 teaspoon of salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
1.1 lbs eggplant
Set Up Dredging Stations: In three shallow dishes, place flour, beaten eggs, and a mixture of bread crumbs, 1/2 cup Parmesan cheese, onion powder, garlic powder, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.
1.1 lbs eggplant
Bread the Eggplant: Dredge each eggplant slice in flour, then dip in egg, and press into the bread crumb mixture, coating generously.
1.1 lbs eggplant
Fry to Golden Perfection: Heat vegetable oil in a skillet over medium-high heat. Fry breaded eggplant slices in batches for 2-3 minutes per side until golden brown. Transfer to paper towel-lined plate to drain.
1.1 lbs eggplant
Preheat Oven: Preheat oven to 375°F (190°C).
Start Layering: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
1.1 lbs eggplant
Build First Layer: Arrange a layer of fried eggplant over the sauce, top with mozzarella slices.
1.1 lbs eggplant
Add Flavor and Herbs: Spoon more marinara sauce over mozzarella. Sprinkle with fresh basil, oregano, and parsley.
1.1 lbs eggplant
Repeat and Top: Layer with another layer of eggplant, mozzarella, marinara, and herbs. Finish with marinara sauce and the remaining 1/2 cup of Parmesan cheese.
1.1 lbs eggplant
Bake Until Bubbly: Bake for 20-25 minutes, or until cheese is melted and bubbly.
Let It Rest: Let the Eggplant Parmesan rest for 10 minutes before slicing and serving.

Notes

For a lighter version, the eggplant can be baked instead of fried. For extra creaminess, a layer of ricotta cheese can be added. Leftovers can be stored in the refrigerator for 3-4 days and reheat well.