Crispy, golden breaded eggplant layered with marinara sauce, melted mozzarella, and Parmesan—this Eggplant Parmesan is a classic comfort dish that feels special but is totally doable at home.
Why You’ll Love This Recipe
Crispy outside, tender inside: Salting the eggplant helps it fry up beautifully without getting soggy.
Big flavor from simple ingredients: Marinara, basil, mozzarella, and Parmesan do the heavy lifting.
Perfect for sharing: It’s an easy centerpiece for family dinners or gatherings.
Make-ahead friendly: You can prep parts in advance and bake when ready.
Customizable: Easy to adjust the herbs, cheeses, and cooking method to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium eggplants (about 900 g to 1.1 kg total), sliced into 6 mm (¼-inch) rounds
3 large eggs (about 150 g without shells), beaten
1½ cups all-purpose flour (180 g)
2 cups Italian-style breadcrumbs (about 200 g)
1 cup grated Parmesan cheese (about 100 g)
2 cups marinara sauce (480 ml)
2 cups shredded mozzarella cheese (about 200 g)
¼ cup chopped fresh basil (about 10 g), plus extra for garnish
¼ cup chopped fresh parsley (about 10 g), optional, plus extra for garnish
2 teaspoons kosher salt, divided (plus a little extra if needed)
½ teaspoon black pepper (plus a little extra if needed)
½ cup olive oil for frying (120 ml), plus more as needed
Directions
Salt the eggplant (for better texture).
Arrange the eggplant rounds in a single layer (or on stacked layers separated by paper towels). Sprinkle with 1½ teaspoons of the salt. Let sit 20–30 minutes to draw out moisture. Pat the slices very dry with paper towels.
Set up the breading station.
Place the flour in one shallow bowl. Put the beaten eggs in a second bowl. In a third bowl, combine the breadcrumbs and Parmesan cheese. Season the flour with ¼ teaspoon pepper and a pinch of salt. Season the breadcrumb mixture with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Bread the eggplant.
Working slice by slice: coat in flour (shake off excess), dip in egg, then press into the breadcrumb-Parmesan mixture until well coated. Place on a tray while you finish the rest.
Fry until golden.
Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant in batches for 2–3 minutes per side, adding more oil as needed, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
Assemble the casserole.
Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish (about 23×33 cm / 9×13 inches). Add a layer of fried eggplant. Spoon on marinara, then sprinkle with mozzarella. Repeat layers until you’ve used everything, finishing with mozzarella on top.
Bake.
Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a slightly more golden top, bake a few extra minutes.
Garnish and serve.
Rest 5–10 minutes before slicing. Sprinkle with fresh basil and parsley, then serve hot.
Servings and timing
Servings: 6
Prep time: 25 minutes
Rest time (salting eggplant): 20–30 minutes
Cook time: 45 minutes (frying + baking)
Total time: about 1 hour 30 minutes
Variations
Baked instead of fried: Brush breaded eggplant with olive oil and bake on a lined sheet pan at 425°F (220°C) for 18–22 minutes, flipping halfway, then assemble and bake as written.
Extra cheesy: Add ½ cup (50 g) more Parmesan or mix in ½ cup (50 g) shredded provolone with the mozzarella.
Spicy: Stir ½ teaspoon chili flakes into the marinara or sprinkle between layers.
Herb switch: Use oregano or thyme if you don’t have basil, or add a teaspoon of dried Italian seasoning to the breadcrumbs.
Lighter layers: Use less sauce per layer for a crispier slice, or more sauce for a softer, saucier casserole.
Storage/Reheating
Refrigerate: Let cool completely, then store covered in the fridge for up to 4 days.
Freeze: Wrap tightly (or portion into containers) and freeze up to 2 months. Thaw overnight in the fridge for best texture.
Reheat (best texture): Warm in a 350°F (175°C) oven for 15–25 minutes until hot throughout.
Microwave (fastest): Heat in 60–90 second bursts until warmed through; the coating will be softer than oven reheating.
FAQs
Can I skip salting the eggplant?
You can, but salting helps pull out moisture so the eggplant fries up less oily and stays crispier.
Do I need to peel the eggplant?
No. The peel softens as it cooks and helps the slices hold their shape. If your eggplant is very large or the skin seems tough, you can peel it.
What size baking dish works best?
A 9×13-inch (23×33 cm) dish is ideal for neat layers and even baking.
Can I make Eggplant Parmesan ahead of time?
Yes. You can fry (or bake) the eggplant and assemble the dish up to 24 hours ahead. Refrigerate covered, then bake when ready.
How do I keep the eggplant from getting soggy?
Dry the salted slices well, keep the oil hot enough while frying, and avoid over-saucing each layer.
Can I bake the breaded eggplant instead of frying?
Yes. Bake at 425°F (220°C) until crisp, flipping halfway, then assemble and bake the casserole as usual.
What marinara sauce works best?
Use a thick marinara you like. A thicker sauce helps prevent watery layers.
Can I use fresh mozzarella?
You can, but it releases more moisture. If using fresh mozzarella, slice it and pat it dry before layering.
How do I know it’s done baking?
The cheese should be fully melted and bubbling around the edges, and the center should be hot.
What should I serve with Eggplant Parmesan?
A simple green salad, roasted vegetables, or pasta are all great side options.
Conclusion
Eggplant Parmesan is one of those dishes that delivers big comfort with straightforward steps: crisp breaded eggplant, rich marinara, and plenty of melty cheese. With easy make-ahead options and simple variations, it’s a dependable recipe you’ll want to keep in regular rotation.
Eggplant Parmesan is a classic baked casserole of crispy breaded eggplant layered with marinara sauce, melted mozzarella, and Parmesan, finished with fresh herbs for a comforting, shareable Italian-inspired meal.
Ingredients
2 medium eggplants (about 900 g to 1.1 kg total), sliced into 6 mm (1/4-inch) rounds
3 large eggs (about 150 g without shells), beaten
1 1/2 cups (180 g) all-purpose flour
2 cups (about 200 g) Italian-style breadcrumbs
1 cup (about 100 g) grated Parmesan cheese
2 cups (480 ml) marinara sauce
2 cups (about 200 g) shredded mozzarella cheese
1/4 cup (about 10 g) chopped fresh basil, plus extra for garnish
1/4 cup (about 10 g) chopped fresh parsley (optional), plus extra for garnish
2 teaspoons kosher salt, divided (plus extra if needed)
1/2 teaspoon black pepper, divided (plus extra if needed)
1/2 cup (120 ml) olive oil for frying, plus more as needed
Instructions
Salt the eggplant: Arrange eggplant slices in a single layer (or in layers separated by paper towels). Sprinkle with 1 1/2 teaspoons salt and let sit 20–30 minutes. Pat very dry with paper towels.
Set up breading station: Place flour in a shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with Parmesan in a third bowl. Season flour with a pinch of salt and 1/4 teaspoon pepper. Season breadcrumb mixture with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bread the eggplant: Dredge each slice in flour (shake off excess), dip in egg, then press into breadcrumb-Parmesan mixture until well coated. Place on a tray.
Fry: Heat 2–3 tablespoons olive oil in a large skillet over medium heat. Fry eggplant in batches 2–3 minutes per side, adding more oil as needed, until deeply golden and crisp. Drain on a paper towel-lined plate.
Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of marinara in a 9×13-inch (23×33 cm) baking dish. Add a layer of eggplant, spoon on marinara, then sprinkle with mozzarella. Repeat, finishing with mozzarella on top.
Bake: Bake 20–25 minutes until cheese is melted and bubbly (add a few extra minutes for a more golden top if desired).
Rest and serve: Let rest 5–10 minutes before slicing. Garnish with basil (and parsley, if using) and serve hot.
Notes
Salting helps draw out moisture so the eggplant fries up less oily and stays crispier.
Keep slices very dry before breading to prevent sogginess and help the coating stick.
Don’t oversauce each layer if you want a crispier slice; use more sauce for a softer, saucier casserole.
Baked option: brush breaded eggplant with olive oil and bake at 425°F (220°C) for 18–22 minutes, flipping halfway, then assemble and bake as directed.
Fresh mozzarella releases more moisture; if using it, pat slices dry before layering.
Make-ahead: fry/bake eggplant and assemble up to 24 hours ahead; refrigerate covered and bake (add a few minutes if baking from cold).
Storage: refrigerate up to 4 days; freeze up to 2 months (wrap tightly). Thaw overnight in the fridge before reheating.
Reheat best in a 350°F (175°C) oven for 15–25 minutes; microwave is faster but softens the coating.
