This is a classic eggplant parmesan recipe. Pan-fried breaded eggplant layered with marinara sauce and plenty of fresh mozzarella and parmesan for optimum taste. This scrumptious Italian casserole is like a pasta-free vegetarian lasagna loaded with flavor.
What’s In This Post
Classic Italian Eggplant Parmesan
This mouth-watering eggplant parmesan recipe is the perfect dish for vegetarians and lovers of Italian cuisine. This recipe will surely become a favorite with its crispy breaded eggplant, savory marinara sauce, and gooey mozzarella cheese. It is a hearty meal by itself, but I like to serve it with Italian salad and cheese garlic bread for a complete, company-worthy meal.
Ingredients Needed
- Eggplant: fresh (please see tips below about choosing eggplant
- Salt: sea or kosher
- Eggs: large, please
- Milk: just a touch
- Breadcrumbs: Italian, Panko, or homemade
- Seasonings: fresh or dried thyme, dried oregano, garlic powder, onion powder, and freshly ground black pepper
- Cheese: Parmesan and mozzarella
- Marinara sauce
- Garnish: fresh basil, parsley or thyme
How to make Eggplant Parmesan
This is the nutshell version. Please find the full list of ingredients and instructions below in the recipe card.
Start by slicing and salting your eggplant. Place the eggplant slices on a rack over a sink to sweat for about an hour.
Whisk the eggs and milk in a bowl. In a separate shallow bowl, add the bread crumbs, thyme, oregano, garlic powder, onion powder, black pepper, and Parmesan Cheese.
Dry the eggplant well, dip it in the egg mixture, and then dredge it in the breadcrumb mixture. Add a tablespoon of vegetable oil to a skillet over medium-high heat. Then, brown the eggplant on both sides, working in batches.
Layer the eggplant, marinara, mozzarella, and remaining Parmesan in a large casserole dish and bake.
Recipe Tips
- Eggplant should be stored in the fridge until ready to use. Its short life means you should try to use it within a few days. Eggplants bruise easily, so handle them with care.
- Don’t skip the salting step. It removes some moisture from the eggplant, creating a creamy texture and helping to keep the breading crisp.
- Use your favorite jarred marinara. If you have time, take it over the top with homemade marinara.
- Whole milk mozzarella and freshly grated Parmesan Cheese are critical to the best recipe.
- Eggplant Parmesan is best enjoyed promptly.
How to choose the best eggplant
- Fairly heavy: The eggplant should feel fairly heavy for its size, indicating freshness, so pick up a few and feel for the heavy ones.
- Small to medium-sized: Like most fruits and vegetables, larger does not necessarily mean better. Choose smaller eggplants for less bitterness, more sweetness, fewer seeds, and thinner skin.
- Slightly firm: If you gently press the eggplant with your hand, it should have a little give and bounce back. It will not have as much give as a peach, but it should not be rock-hard like a watermelon.
- Shiny and unblemished skin: Choose eggplants with smooth, glossy, unblemished skin free of striations or wrinkles.
Frequently Asked Questions
That would depend on how fresh your eggplant is and what size eggplants you purchased. The larger and older the eggplant, the greater the need to peel the skin as it gets thick, tough, and bitter. I have had it both ways and if the fruit is young and fresh, the nutrient-rich skin is always a win. However. if you have some super picky eaters in the house, you may want to remove the skin.
Bread the eggplant according to the directions, then place it on parchment-covered baking sheets. Bake for 20-25 minutes in a 400-degree preheated oven, flipping halfway through. Proceed with the rest of the recipe instructions, skipping the pan-frying step.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power. It will no longer be crispy, but it will still taste good. I do not recommend freezing this dish.
More Italian Recipe
Easy Eggplant Parmesan Recipe
Ingredients
- 2 medium to large eggplant
- 2 tablespoons coarse sea salt
- 2 eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 1 cup shredded parmesan cheese
- ¼ cup vegetable oil
- 32 ounces marinara sauce or tomato sauce
- 2 cup shredded mozzarella
- Fresh basil cut in ribbons or chopped fresh parsley
Instructions
- Slice the eggplant 1/2 inch thick. Sprinkle with coarse salt and place it on a rack over a sink to sweat for 1 hour. Wipe the moisture and excess salt off the eggplant with paper towels.
- Whisk the eggs and milk in a bowl. In a separate shallow bowl add the panko breadcrumbs, thyme, oregano, garlic powder, onion powder, black pepper, and 1/4 cup Parmesan Cheese. Dry the eggplant well, dip it in the egg mixture, and then into the breadcrumb mixture. Preheat oven to 275 degrees.
- Add 1 tablespoon vegetable oil to a skillet over medium heat. Cook the eggplant on both sides until golden brown working in batches. Keep the fried eggplant crispy and warm in the oven while you work in batches.
- Remove the eggplant from the oven. Raise the oven to 375 degrees. Place a single layer of eggplant slices in a 9×13 inch baking dish. Spread a layer of marinara over the top of the eggplant. Layer with more fried eggplant in a single layer, then more marinara, along with thin slices of mozzarella, and the remaining shredded Parmesan. Finish with one more layer of eggplant, marinara, and shredded mozzarella.
- Bake for 20 minutes or until the cheese is melted. Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese. Stay close by as broilers are unpredictable especially in older ovens.
- Top with basil ribbons. Serve promptly.
Notes
- Eggplant should be stored in the fridge until ready to use. Its short life means you should try to use it within a few days. Eggplants bruise easily, so handle them with care.
- Don’t skip the salting step. It removes some moisture from the eggplant, creating a creamy texture and helping to keep the breading crisp.
- Use your favorite jarred marinara. If you have time, take it over the top with homemade marinara.
- Whole milk mozzarella and freshly grated Parmesan Cheese are critical to the best recipe.
- Eggplant Parmesan is best enjoyed promptly.
Nutrition
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Ntensibe Michael Edgar
Hhhhmmm….you have accurately picked my attention with this eggplant recipe. I am such a big lover of eggplant and will gladly give this one a try. Thanks for it.
Beth Pierce
My pleasure!
Melinda
This was so good. Great meatfree option for a healthier meal. The whole family enjoyed it.
Beth Pierce
So glad that they did, Melinda!
Mila R
I used to love embracing the flavors of Italy with a delicious casserole, and this delightful pasta-free vegetarian lasagna sounds like it could inspire my culinary journey.
Sonia S
This eggplant parmesan recipe was delicious! It definitely was a scrumptious and flavorful Italian casserole. I can’t wait to make it again.
Richard L
This was delicious. My family loved it and devoured it.
Kimberley A
The eggplant parmesan recipe was delicious! It is a new family favorite. Even my picky son enjoyed it! Thanks for sharing such a tasty recipe!
Beth Pierce
You are most welcome, Kimberley!
Ramil H
This recipe was perfect for me, especially since I’m fitness-minded. The crispy eggplant, marinara sauce, and gooey mozzarella made it a delicious meal. I served it with a side of Italian salad and cheese garlic bread and everyone raved!
Beth Pierce
Thanks, Ramil! I am so happy that everyone loved it.
Steph S
YUM! Thank you so much for this recipe. It was so good and it reminded me of my grandma’s cooking!
Emily
I love this eggplant parm! It’s one of my favourite dishes to make and is always so delicious.
Stephanie
This eggplant parmesan recipe is ‘da bomb!’ Delish and simple to make. All too often I avoid cooking with eggplant as I tend to overcook it and it gets all mushy. The tips presented here made it perfect – thanks for solving my fear of eggplant!
Beth Pierce
The pleasure is all mine, Stephanie!
Jean
I loved this recipe. It was easy and it took no time to make. I baked it vs pan frying my eggplant, I will make this again.
Beth Pierce
Thanks, Jean. I am so glad that you liked the eggplant parmesan. It is one of my family’s favorite dishes.
Alana
I made this dish tonight. I was a little short on time so I wasn’t able to rinse the eggplant of the salt. I let the eggplant sit with the salt for about 25+ minutes ( better than nothing). I definitely prefer eggplant parm this way! My mom raved about this recipe and she told me to hold tight to this recipe as it is a true keeper in our house moving forward. Thank you !!!!!!!!!
Beth Pierce
Thanks so much, Alana! I am so glad that you and your mom liked the eggplant parmesan!