Eggplant Parmesan Recipe

Name: Eggplant Parmesan Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 1 tbsp salt, for salting the eggplant; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups breadcrumbs, plain or panko; 1 cup grated Parmesan; 3 cups marinara sauce; 2 cups shredded mozzarella; 1/4 cup fresh basil leaves, torn; 1/2 cup olive oil, for frying

Layers of crisp breaded eggplant, marinara, and melted mozzarella and Parmesan, baked until bubbling. — Photo by Pritam Chhetri on Pexels

Salting the eggplant slices first draws out excess moisture so they crisp in the pan instead of steaming, and a breadcrumb coating gives each layer enough structure to hold up under the sauce and cheese.

Prep: 45 min
Cook: 45 min
Total: 90 min
Servings: 6

Ingredients

Servings6

Using a different pan?

2 large eggplants, sliced into 1/4-inch rounds
1 tbsp salt, for salting the eggplant
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs, plain or panko
1 cup grated Parmesan
3 cups marinara sauce
2 cups shredded mozzarella
1/4 cup fresh basil leaves, torn
1/2 cup olive oil, for frying

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Instructions

1Slice the eggplant into 1/4-inch rounds, layer in a colander salting each layer, and let sit 30 minutes to draw out moisture.
2Pat the eggplant slices dry with paper towels.
3Set up a breading station: flour in one dish, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup of the Parmesan in a third.
4Dredge each slice in flour, then egg, then the breadcrumb mixture, pressing gently to coat.
5Heat olive oil in a large skillet over medium-high heat and fry the slices in batches until golden on both sides, about 2-3 minutes per side, draining on paper towels.
6Preheat the oven to 375°F (190°C) and spread a thin layer of marinara in the bottom of the baking dish.
7Layer fried eggplant, marinara, mozzarella, and the remaining Parmesan, repeating to use everything and finishing with cheese on top.
8Bake uncovered for 25-30 minutes, until bubbling and golden.
9Let rest 10 minutes, then scatter with fresh basil before serving.

Tips & variations

Bake the breaded slices on a wire rack over a sheet pan at 425°F instead of frying for a lighter version, flipping once, about 20 minutes total.
Swap in a mix of mozzarella and provolone for a sharper flavor.
A layer of ricotta between the eggplant and sauce turns this into something closer to a lasagna.

Storage & reheating

Refrigerate leftovers, covered, for up to 4 days, or freeze baked and cooled portions for up to 3 months. Reheat in a 350°F oven until warmed through and the cheese is bubbling again, about 20 minutes; a microwave works but softens the crisp coating.

Nutrition

A hearty, cheese-forward dish, moderate in carbs from the breading and higher in fat and protein than a plain vegetable side.

Tips from the Tulo kitchen

Don't skip patting the salted eggplant dry, wet slices won't hold the flour coating and it slides off in the oil.
Let the finished dish rest for a full 10 minutes before cutting, it firms up enough to slice into clean portions instead of collapsing.

FAQ

Do I have to salt the eggplant first?

It's worth the 30 minutes. Salting draws out excess moisture and some of the eggplant's bitterness, so the slices fry up crisp instead of soggy.

Can I make eggplant Parmesan ahead of time?

Yes, assemble the full dish up to a day ahead, refrigerate it covered, then bake straight from the fridge, adding about 10 extra minutes to the bake time.

Why did my eggplant Parmesan turn out watery?

Usually unsalted eggplant or a very watery marinara. Salt and drain the eggplant well, and reduce a thin sauce on the stove for a few minutes before layering.