Eggplant Parmesan
Eggplant Parmesan is a classic Italian-American comfort dish made with layers of breaded, golden-fried eggplant, rich marinara sauce, melty mozzarella, and savory Parmesan cheese. Baked until bubbly and crisp, this hearty vegetarian main dish is perfect for weeknight dinners or special gatherings. Serve it with pasta, salad, or crusty bread for a satisfying meal.
Ingredients
For the Eggplant:
- 2 large eggplants sliced ½-inch thick
- 1 tablespoon salt for sweating the eggplant
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 2 large eggs
- ¼ cup milk
- 1 cup all-purpose flour
- Olive oil for frying or baking option below
For Assembling:
- 4 cups marinara sauce homemade or jarred
- 2 cups shredded mozzarella cheese
- ½ cup fresh basil chopped (optional)
Instructions
Prep the eggplant:
- Lay the eggplant slices on a baking sheet and sprinkle generously with salt. Let sit for 20–30 minutes to draw out moisture. Pat dry thoroughly.
Prepare dredging stations:
- Place flour in one shallow bowl.
- In another bowl, whisk together eggs and milk.
- In a third bowl, mix breadcrumbs, ½ cup Parmesan, garlic powder, and Italian seasoning.
Bread the eggplant:
- Dip each slice into flour, then into the egg mixture, then into the breadcrumb mixture, pressing to coat well.
Cook the eggplant: Frying option (classic):
- Heat a thin layer of olive oil in a skillet over medium heat.
- Fry each slice 2–3 minutes per side until golden brown.
- Transfer to a paper towel–lined tray.
Baking option (lighter):
- Preheat oven to 425°F (218°C).
- Place breaded slices on a greased baking sheet.
- Spray lightly with cooking oil.
- Bake 20 minutes, flipping halfway, until crisp and golden.
Assemble:Preheat oven to 375°F (190°C). In a 9×13-inch baking dish:
- Spread 1 cup marinara on the bottom.
- Add a layer of eggplant slices.
- Spoon marinara over the slices.
- Sprinkle mozzarella and some Parmesan.
- Repeat layers until all eggplant is used, finishing with cheese on top.
Bake: Bake uncovered for 25–30 minutes, or until bubbly and lightly browned.
Rest and serve: Allow the casserole to rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- Sweating the eggplant helps reduce bitterness and improves texture.
- Shortcut: Use store-bought marinara, or add a pinch of red pepper flakes for heat.
- Crispier topping: Broil for the last 2–3 minutes.
- Make ahead: Assemble fully (without baking), cover, and refrigerate up to 24 hours.
- Freezer-friendly: Freeze baked Eggplant Parmesan for up to 3 months.
- Serving ideas: Pair with spaghetti, garlic bread, Caesar salad, or sautéed spinach.