Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; 1 tablespoon salt (for sweating eggplant); 2 cups all-purpose flour; 4 large eggs, beaten; 2 cups breadcrumbs (Italian-style preferred); 1/2 cup grated Parmesan cheese; 3 cups marinara sauce; 3 cups shredded mozzarella cheese; 1/4 cup olive oil (for frying); Fresh basil leaves, for garnish; Salt and pepper, to taste

Eggplant Parmesan, also known as Parmigiana di Melanzane, is a classic Italian-American dish made by layering slices of breaded and fried eggplant with tomato sauce and cheese, then baking until bubbly and golden. This hearty vegetarian meal delivers bold, savory flavors with a tender texture, making it a satisfying main course or side dish.

Why You’ll Love This Recipe

This Eggplant Parmesan recipe is both comforting and elegant, with layers of rich tomato sauce, melted mozzarella, and tender slices of eggplant encased in a golden, crispy crust. It’s a meatless meal that’s hearty enough to satisfy any appetite, perfect for family dinners or entertaining guests. Whether served over pasta or on its own, it’s a timeless favorite that brings the warmth of a traditional Italian kitchen to your table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggplants
Salt
Flour
Eggs
Breadcrumbs
Olive oil (or vegetable oil for frying)
Marinara sauce
Mozzarella cheese
Parmesan cheese
Fresh basil (optional)

directions

Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then pat dry.
Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each eggplant slice in flour, then dip into the egg, and coat with breadcrumbs.
In a large skillet, heat oil over medium heat. Fry the eggplant slices in batches until golden brown on each side. Drain on paper towels.
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant, top with more sauce, mozzarella, and a sprinkle of Parmesan.
Repeat the layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes, or until the cheese is bubbly and lightly browned.
Let it rest for 10–15 minutes before serving.

Servings and timing

This recipe serves 6 people.

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes

Variations

Gluten-free: Use gluten-free breadcrumbs and flour alternatives.
Lighter version: Bake the breaded eggplant slices instead of frying them.
Spicy: Add crushed red pepper flakes to the marinara sauce.
Cheese blend: Use provolone or ricotta in addition to mozzarella for extra creaminess.
Vegan: Use plant-based cheeses and a flax egg or plant milk for breading.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator before baking.

Reheating: Reheat in a 350°F (175°C) oven until heated through, about 20 minutes. Individual slices can also be reheated in the microwave for 2–3 minutes.

FAQs

What is the best way to prevent soggy eggplant?

Salting the eggplant slices and allowing them to sit before cooking helps draw out excess moisture, which prevents sogginess.

Can I bake the eggplant instead of frying?

Yes, baking is a healthier alternative. Simply brush the slices with oil and bake at 400°F (200°C) until golden.

What type of eggplant works best?

Globe eggplants are ideal due to their size and firmness, but Italian eggplants also work well.

Is it necessary to peel the eggplant?

Peeling is optional. The skin adds texture, but you can remove it if you prefer a softer bite.

Can I make Eggplant Parmesan ahead of time?

Yes, assemble the dish up to one day in advance and store it in the refrigerator. Bake when ready to serve.

What kind of sauce should I use?

A classic marinara sauce made with garlic, onion, and tomatoes works best. Homemade or high-quality store-bought versions are both suitable.

Can I freeze Eggplant Parmesan after baking?

Yes, cool completely before freezing. Reheat in the oven until warmed through.

Should I use fresh or shredded mozzarella?

Fresh mozzarella provides a creamier texture, while shredded melts evenly. Both work well depending on your preference.

How do I keep the breading from falling off?

Make sure to dry the eggplant thoroughly and press the breadcrumbs firmly onto each slice. Allow breaded slices to rest for a few minutes before frying.

Can I add meat to this dish?

Yes, ground beef or Italian sausage can be layered in with the sauce for a heartier version.

Conclusion

Eggplant Parmesan is a comforting and flavorful classic that brings together the richness of tomato sauce, the creaminess of cheese, and the satisfying texture of breaded eggplant. Whether served as a vegetarian main or a savory side, it’s a versatile dish that suits casual meals and special occasions alike. With a few tips and variations, you can easily make this timeless recipe your own.

Eggplant Parmesan