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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Melissa Cushing
Eggplant Parmesan is so delicious. My whole family loves this recipe. Thanks for sharing it.
Swathi
This is an amazingly delicious recipe. I made it for my family last weekend and they loved it.
Monica Simpson
This is a dish I never think to make but I find incredibly delicious.
Mary
I love eggplant parmesan but have never actually made it on my own. I will have to try out your recipe. It is something the whole family would enjoy.
Terri
I love eggplant so much. I am trying to reduce the amount of dairy in my life. It’s so hard!
Catalina
This is my daughter’s favorite dish! I am so glad to make them at home!
Richelle Milar
Oh my this is such a really great recipe this looks so good and tasty I’m surely going to try this out
Rose Ann Sales
This is absolutely delicious and tasty! I made this recipe for my family and they just loved it. I think I am going to make it for some company that is coming over in a few weeks.
Elizabeth O
I ended up making the eggplants mushy and oily when I tried this. Do you have any tips for this?
Beth Pierce
Did you salt the eggplant to get the moisture out?
Alita
This is one of those great Italian comfort foods. I tried this and it is absolutely delicious! Great recipe!
Gervin Khan
Such an easy and delicious recipe. I am so excited to make this for everyone!
Tasheena
This recipe looks really yummy, looking forward to giving this a try.
Tara
You make this look so simple. I will have to buy some eggplants so I can make this.
Amber Myers
I will have to make this! I just love eggplant and this looks incredible. It’ll be a fabulous dinner.
Lisalia
This was amazing. It’s always my go-to dish to order at an italian restaurant, but I loved the opportunity to control the sodium and “canned food” flavor. This was way better!
Kristen
Eggplant Parmesan is one of my favorite dishes ever and yours has been the best one I have ever tried, I have to have this at least every other week and sometimes even more often than that.