Eggplant Parmesan

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. 

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

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

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Pasta Con Broccoli

Pasta Carbonara

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Baked Mostaccioli

Italian Chopped Salad

Easy Eggplant Parmesan Recipe

A delicious traditional Eggplant Parmesan casserole made with pan fried crispy eggplant, marinara, mozzarella, Parmesan, and fresh basil.

5 from 35 votes

Print Pin Rate

Course: main meal vegetarian

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8 servings

Calories: 351kcal

Author: Beth Pierce

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

Calories: 351kcal | Carbohydrates: 30g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2826mg | Potassium: 710mg | Fiber: 6g | Sugar: 10g | Vitamin A: 918IU | Vitamin C: 12mg | Calcium: 376mg | Iron: 3mg

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