If you're craving a cozy, cheesy, and totally delicious Italian dish, you're in for a treat. Eggplant Parmesan is one of those meals that feels like a warm hug on a plate—crispy breaded eggplant, rich marinara sauce, and loads of melty mozzarella all baked together to perfection. Whether you're making it for a family dinner or just treating yourself, this dish is always a winner.
Why You’ll Love This Recipe
This isn’t just any eggplant parmesan—it’s the eggplant parmesan you’ll want to make again and again. The crispy, golden eggplant, rich marinara sauce, and gooey cheese create the perfect combination of textures and flavors. Plus, it tastes even better the next day, so don’t be afraid to make extra!
The Secret to Perfect Eggplant Parmesan
Before we dive into the recipe, let’s talk about the most important step—prepping the eggplant. This is the key to avoiding a soggy dish and getting that crispy texture we all love.
Start by slicing the eggplant into ¼-inch rounds and sprinkling them with salt. Let them sit for about 30 minutes to draw out excess moisture. Then, rinse and pat them dry with a paper towel. This step makes a huge difference!
Now, let’s get cooking!
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups breadcrumbs
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped (optional)
- Olive oil for frying
Instructions
1. Bread and Fry the Eggplant
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice into the flour, then the eggs, then coat it in breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the slices in batches for about 3-4 minutes per side until golden brown. Drain on paper towels.
2. Assemble the Dish
Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.
3. Bake to Perfection
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden. Let it rest for 5 minutes before serving. Garnish with fresh basil if you like.
What to Serve with Eggplant Parmesan
This dish is amazing on its own, but if you want to go all out, serve it with a fresh green salad, garlic bread, or a side of pasta.
Storing & Reheating Tips
Got leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop it in a 350°F oven until warmed through, or microwave in a pinch.
Final Thoughts
Eggplant Parmesan is a true classic, and once you make it this way, you’ll never go back! It’s crunchy, cheesy, and packed with flavor—basically everything you want in a comforting homemade meal. So grab that eggplant, get your cheese ready, and let’s make some magic happen in the kitchen.
Let me know if you try this recipe—I’d love to hear how it turns out for you! Happy cooking!
Eggplant Parmesan
Ingredients
- 2 Eggplants sliced 1/4 inch rounds
- 1 tsp Salt
- 2 cups Breadcrumbs
- 1 cup All-purpose flour
- 3 Large eggs beaten
- 4 cups Marinara sauce
- 3 cups Shredded mozzarella cheese
- 1 cup Grated parmesan cheese
- 1/4 cup Fresh basil chopped (optional)
- Olive oil for frying
Instructions
- Prep the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Dredge each slice in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Repeat until all slices are coated.
- Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then add a layer of fried eggplant, followed by a layer of mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Serve: Let it cool for a few minutes before slicing. Garnish with fresh basil if desired. Enjoy your delicious eggplant parmesan!